Culinary Ambassador (Chef)

Overview:

General Accountabilities

Engages in food preparation and presentation for scheduled events and demonstrations.

Demonstrates new cooking techniques and equipment.

Promotes KIG companies through personal interactions with guests and industry partners, answering questions, and encouraging ongoing relationships with FBS Appliance and KIG companies.

Educates and engages customers, builder partners, designers, and employees through cooking demos on appliances in showrooms and remote sites such as: home shows, community gatherings, mobile Showroom events, trade partner events.

Works with additional KIG Chefs.

Driving, setup and take down of the FBS mobile showroom.

Manages the needs of the Mobile showroom and mobile event activations.

Bakes, roasts, broils, and steams meats, fish, vegetables fresh fruits, vegetables and other food and beverages for consumption and storage in line with industry safety practices.

Keeps FBS and KIG kitchens and event supply area in organized fashion, including cabinets for storage of cooking supplies, dry food storage and refrigerator/freezers for cold food storage.

The Culinary Ambassador will be required to travel between all Texas FBS locations in addition to all KIG company locations and as scheduled.

The Culinary Director must have flexible hours which will include evenings and limited weekends.

Food Safety and Sanitation

Ensures the quality of raw or cooked food so that health and safety standards are met.

Responsible for sanitation practices to ensure that live appliances and kitchens are properly cleaned and maintained to optimize sales opportunities and enhance the customer’s shopping experience.

Inspects supplies, equipment, or work areas to ensure conformance to established standards of cleanliness and sanitation.

Ensures food is stored and cooked at correct temperature on ovens, broilers, grills, and refrigerators.

Culinary Operations

Works with KIG marketing team members to plan menus, taking into consideration factors such as costs and special event needs based upon the group being hosted.

Purchase food or other supplies needed to ensure efficient operation.

Estimate amounts and costs of required supplies, such as food and ingredients.

Plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of event attendees.

Prepare and cook food of all types and in quantities appropriate to the planned event.

Cleans food preparation areas or serving areas after events including cookware and dishes to return vignettes to showroom quality.

Assists in setting up and staging events.

Permanent