Traveling Culinary Project Manager

Job Description:

Traveling Culinary Project Manager

Description

Our client is a diversified holding company with subsidiaries that provide property restoration and recovery, construction, roofing, logistical support, temporary workforce housing, and culinary services to public and private entities worldwide. Our client is a diverse suite of services with top talent, innovative technology, and a large inventory of company-owned assets, to offer clients a total solutions package in support of disaster events and large development projects, including complex work environments.

Requirements:

· Must be over 21 years old

· Must be open to travel to different states

· Must have a valid driver's license

· Must have a reliable transportation

· Must be a U.S citizen and/or Permanent resident

Incentives:

· Proving housing and meals

· $35/day if staying onsite

· Gas mileage reimbursement

Summary

The Culinary Project Manager is an important part of the overall culinary team and customer relationship experience at the company. The ideal candidate will have a vast amount of experience with back of the house operations and helping to create menu items for future events. This is an excellent opportunity to join a family-oriented company with competitive compensation, growth opportunities, employee benefits and other perks.

Key Responsibilities

Major Responsibilities

• Receives and reviews information from Director on contracted event.
• Attends sight walk with Business Development team
• Completes Event Workbook
• Staffing (specific names)
• Menu (submit to Katy Kitchen Manager for ordering)
• Confirms all rentals, staffing and Third-Party vendors 48 hours     before event.
• In charge of rentals (Check out, Inventory, Collect after event,      Inventory, Return)
• Asset info (submit to Asset Manager for coordination)
• Communicates all details in Katy Mtg.
• Reviews Load Sheet with staff
• Point of Contact for Client at the time of event when BD is not      present.
• Project Manager Report submitted
• In charge of all staff at time of event
• Pre-Event huddle
• Review timeline
• Assign positions and tasks
• Final Walk 30 minutes before event starts
• Controls prep, coordination, and timing of food and beverage
• Communicates with staff concerning timelines.
• Manages guest space ensuring cleanliness of kitchen, food stations,      tables, etc.
• Oversees breakdown and clean up
• Final walk of completed event
• Check out with and thank client before leaving

Skills, Knowledge and Expertise

Education:

• Bachelor's degree preferred
• College Degree (preferred)
• Valid Driver's License
• Culinary training and/or certifications is a plus

Experience:

• 10 years Chef experience or 15 years heavy kitchen operational      management experience

Knowledge and Skills:

• Food Cost
• Labor Cost
• Menu development and planning
• Cooperation and Teamwork
• Awareness
• Follow-through
• Sense of Urgency
• RV and mobile kitchen experience a plus.
• Must be willing and able to travel for extended periods of time
• Ability to be flexible in schedule to meet operational needs. This      may require occasionally working outside regularly schedule hours

$ 25.00/hr

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