Catering Coordinator - Casino jobs in Maryland

Job Description:

We are seeking a talented and experienced Head Chef and Menu Coordinator to lead the culinary operations, menu planning, and supply management for a daily food catering service at a drug rehabilitation facility. The successful candidate will be responsible for creating nutritious menus, overseeing food and supply procurement, cooking meals, and managing a team of sous chefs to ensure the delivery of high-quality, balanced meals in a supportive and therapeutic environment.

Responsibilities:

1. Menu Creation: Develop weekly/monthly menus that prioritize nutrition, variety, and dietary considerations suitable for individuals in a drug rehabilitation facility. Create menus that align with budgetary constraints and dietary restrictions while providing a positive dining experience.

2. Supply Management: Establish and maintain inventory of food and kitchen supplies, ensuring adequate stock levels and timely procurement to support meal preparation. Monitor costs, source ingredients, and manage vendor relationships to optimize quality and cost-effectiveness.

3. Cooking and Meal Preparation: Oversee the preparation and cooking of meals, ensuring that food is prepared to high standards of quality, taste, and presentation. Lead by example in the kitchen and maintain a clean, organized, and efficient working environment.

4. Team Management: Supervise and train sous chefs and kitchen staff, ensuring adherence to recipes, portion sizes, and food safety standards. Delegate tasks, manage schedules, and foster a positive and collaborative work environment.

5. Compliance: Ensure that all food preparation and kitchen activities adhere to health, safety, and sanitation regulations. Implement and enforce proper food handling and storage procedures to maintain a hygienic and safe kitchen environment.

6. Budgeting and Cost Control: Collaborate with management to develop and manage the food and supply budget. Monitor expenses, control food costs, and seek opportunities to improve efficiency without compromising quality.

7. Continuous Improvement: Continuously evaluate menu offerings, food quality, and kitchen operations to identify areas for enhancement. Solicit feedback from stakeholders and implement changes as needed to meet the evolving needs of the facility.

8. Communication: Coordinate with management, dietary staff, and external vendors to communicate menu changes, supply needs, and any relevant information. Foster positive relationships with vendors and internal stakeholders to ensure smooth operations.

Requirements:

• - Proven culinary experience as a head chef or executive chef, preferably in a healthcare, hospitality, or catering setting.
• - Strong knowledge of nutrition, dietary requirements, and food safety standards.
• - Experience in menu planning, supply management, and budgeting.
• - Leadership and team management skills, with the ability to train, motivate, and supervise kitchen staff effectively.
• - Proficiency in food preparation techniques and culinary creativity.
• - Excellent organizational, multitasking, and time-management skills.
• - Understanding of the sensitivities and challenges associated with individuals in a drug rehabilitation facility.

This position offers the opportunity to lead a culinary team in providing nourishing and thoughtfully prepared meals that support the recovery process of individuals undergoing rehabilitation. If you are passionate about culinary excellence, menu planning, and team leadership, we encourage you to apply and join our team.

Schedule

Monday 10-3pm

Tuesday 10-3pm

Wednesday 10am - 5pm

Thursday 10am - 3pm

Sunday - 10am - 5pm