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Requisition ID:  116545

Catering Chef

Hopkins Dining is seeking a Catering Chef with the primary duty of managing the culinary team. The Catering Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company standards, and will authorize all employment actions such as hiring, termination, suspension, discipline, promotion, and transfer. The Catering Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.


The Catering Chef is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Johns Hopkins University and Hopkins Dining policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Catering Chef is responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Campus Executive Chef and the Director of Catering. The Catering Chef must provide a high level of oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of all events.


This is a key position for the effective and profitable operation of the business. The Catering Chef must maintain excellent attendance and be available to work a variable event-driven schedules to include evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.


Our ideal candidate has several years of kitchen leadership experience and is a skilled technician as well as an excellent teacher. We work with local farms and smaller purveyors to create our seasonal menus. Knowledge of butchery of meat and seafood is key as well as familiarity with different cuisines and cooking techniques. Our seasoned staff is the heart of our kitchen. We're seeking someone who can keep staff organized, and on task, creating amazing food within the parameters set with each recipe. Knowledge of food cost, inventory, pricing, and product usage is paramount. While we strive for amazing food and hospitality day in and day out.


Specific Duties & Responsibilities

  • Develop recipes, source, create, and implement menus with a focus on nutrient-dense foods to optimize health.
  • Coordinate, engage, and guide staff regarding menu execution, ingredient utilization, equipment operation, kitchen flow, time management, food safety, and sanitization.
  • Responsible for managing, developing, and mentoring full-time and part-time culinary employees, including initiating employment actions such as hiring, firing, and disciplining.
  • Provide ongoing assistance, training, and mentoring to event staff; promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide ongoing constructive feedback.
  • Ensure staff executes procedures by food/safety codes.
  • Ensure equipment is in good working order. Schedule repairs and preventative maintenance.
  • Establish relationships with quality vendors to procure seasonal, local, sustainable ingredients.
  • Demonstrate knowledge of nutrition and performance nutrition, understanding nutrition trends.
  • Demonstrate creativity and variety in menu development featuring simple, elevated, and refined dishes.
  • Develop and design innovative menus that reflect current culinary trends while catering to the preferences of our clientele.
  • Manage inventory, ordering, and purchasing of food supplies while adhering to budgetary constraints.
  • Collaborate with front-of-house management to ensure seamless service during events and banquets.
  • Monitor food production processes to ensure consistency in taste and presentation across all dishes.
  • Implement cost-control measures to optimize profitability without compromising quality.


Leadership and Internal Relationship Building

  • Use engagement strategies to recognize, motivate, and celebrate individuals and teams delivering outstanding performance throughout the location.
  • Promote a cooperative work climate, maximizing productivity and morale.
  • Display a positive attitude towards team members.
  • Mentor the culinary and operations BU team to develop their skills and teamwork abilities.


Special Knowledge, Skills, and Abilities

  • Strong knowledge of catering techniques and fine dining service standards.
  • Expertise in food production methods, including preparation, cooking, and presentation.
  • In-depth understanding of food safety regulations and best practices in food handling.
  • Excellent knowledge of proper inventory practices, food cost controls, and beverage cost controls.
  • Proven leadership skills with the ability to motivate and manage a diverse team effectively.
  • Excellent organizational skills with attention to detail in menu planning and execution.
  • Strong communication skills to collaborate effectively with both kitchen staff and front-of-house teams.
  • Experience in hospitality settings with a focus on delivering exceptional customer service.
  • Proven ability to lead and develop a diverse team.
  • Ability to maintain organization in a changing environment.
  • Exhibits initiative, responsibility, flexibility, and leadership.
  • Able to communicate effectively with the management team, guests, and team members.
  • Ability to taste and evaluate food and beverage products.
  • Ability to lead staff in adhering to standards while being judicious and fair.
  • Dynamic personality with the ability to juggle tasks in a fast-paced, deadline-driven team environment where priorities can shift quickly.


Minimum Qualifications
  • Associate’s Degree or equivalency defined as ACF CEC credentials.’
  • Minimum three (3) years of progressive culinary supervisory experience.
  • ServSafe certification and AllerTrain are required or must be obtained within three months of employment if not currently held.
  • Knowledge of food and hygiene regulations (HACCP) and knowledge of food allergies, intolerances, and special dietary needs
  • Additional related experience may substitute for required education to the extent permitted by the JHU equivalency formula.


Preferred Qualifications
  • Bachelor's Degree preferred.
  • Five (5) years of progressive culinary supervisory experience.
  • Culinary Degree preferred.
  • Familiarity with Catering Operations.
  • Experience with food service management software.

 

 

Classified Title: Executive Sous Chef 
Job Posting Title (Working Title): Catering Chef   
Role/Level/Range: ACRP/04/MD  
Starting Salary Range: $55,800 - $97,600 Annually (Commensurate with experience) 
Employee group: Full Time 
Schedule: Based on business 
Exempt Status: Exempt 
Location: JH at Keswick 
Department name: ​​​​​​​Hopkins Dining  
Personnel area: University Student Services 

 

 

Total Rewards
The referenced base salary range represents the low and high end of Johns Hopkins University’s salary range for this position. Not all candidates will be eligible for the upper end of the salary range. Exact salary will ultimately depend on multiple factors, which may include the successful candidate's geographic location, skills, work experience, market conditions, education/training and other qualifications. Johns Hopkins offers a total rewards package that supports our employees' health, life, career and retirement. More information can be found here: https://hr.jhu.edu/benefits-worklife/.

Education and Experience Equivalency
Please refer to the job description above to see which forms of equivalency are permitted for this position. If permitted, equivalencies will follow these guidelines: JHU Equivalency Formula: 30 undergraduate degree credits (semester hours) or 18 graduate degree credits may substitute for one year of experience. Additional related experience may substitute for required education on the same basis. For jobs where equivalency is permitted, up to two years of non-related college course work may be applied towards the total minimum education/experience required for the respective job.

Applicants Completing Studies
Applicants who do not meet the posted requirements but are completing their final academic semester/quarter will be considered eligible for employment and may be asked to provide additional information confirming their academic completion date.

Background Checks
The successful candidate(s) for this position will be subject to a pre-employment background check. Johns Hopkins is committed to hiring individuals with a justice-involved background, consistent with applicable policies and current practice. A prior criminal history does not automatically preclude candidates from employment at Johns Hopkins University. In accordance with applicable law, the university will review, on an individual basis, the date of a candidate's conviction, the nature of the conviction and how the conviction relates to an essential job-related qualification or function.

Diversity and Inclusion
The Johns Hopkins University values diversity, equity and inclusion and advances these through our key strategic framework, the JHU Roadmap on Diversity and Inclusion.

Equal Opportunity Employer
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.

EEO is the Law
https://www.eeoc.gov/sites/default/files/2023-06/22-088_EEOC_KnowYourRights6.12ScreenRdr.pdf

Accommodation Information
If you are interested in applying for employment with The Johns Hopkins University and require special assistance or accommodation during any part of the pre-employment process, please contact the Talent Acquisition Office at jhurecruitment@jhu.edu. For TTY users, call via Maryland Relay or dial 711. For more information about workplace accommodations or accessibility at Johns Hopkins University, please visit https://accessibility.jhu.edu/.

Vaccine Requirements
Johns Hopkins University strongly encourages, but no longer requires, at least one dose of the COVID-19 vaccine. The COVID-19 vaccine does not apply to positions located in the State of Florida. We still require all faculty, staff, and students to receive the seasonal flu vaccine. Exceptions to the COVID and flu vaccine requirements may be provided to individuals for religious beliefs or medical reasons. Requests for an exception must be submitted to the JHU vaccination registry. This change does not apply to the School of Medicine (SOM). SOM hires must be fully vaccinated with an FDA COVID-19 vaccination and provide proof of vaccination status. For additional information, applicants for SOM positions should visit https://www.hopkinsmedicine.org/coronavirus/covid-19-vaccine/ and all other JHU applicants should visit https://covidinfo.jhu.edu/health-safety/covid-vaccination-information/.

The following additional provisions may apply, depending upon campus. Your recruiter will advise accordingly.
The pre-employment physical for positions in clinical areas, laboratories, working with research subjects, or involving community contact requires documentation of immune status against Rubella (German measles), Rubeola (Measles), Mumps, Varicella (chickenpox), Hepatitis B and documentation of having received the Tdap (Tetanus, diphtheria, pertussis) vaccination. This may include documentation of having two (2) MMR vaccines; two (2) Varicella vaccines; or antibody status to these diseases from laboratory testing. Blood tests for immunities to these diseases are ordinarily included in the pre-employment physical exam except for those employees who provide results of blood tests or immunization documentation from their own health care providers. Any vaccinations required for these diseases will be given at no cost in our Occupational Health office.
JH at Keswick

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