Kitchen;
Kitchen positions require a “hands on” attitude, hand in hand with the palette and intuition of a trained chef. The positions will begin with the “BUILD UP” for the season. This is approx. 2-3weeks with painting, cleaning, getting the entire gear ready for a busy season together with producing basic food items for the season, such as stocks, desserts etc. This period also helps you to understand our products, structure, hospitality and our philosophies.
We need 1 Co head chef:
This is a high responsibility job since our kitchen has big plans on its horizon. We need a bright, curious and critical mind to join the current head chef, Phillip Hanke. Functionally, the kitchen is less responsible for inventing dishes for next year’s menu, and more responsible for the production of big quantities of high quality food. Prior experience in this position and a valid driving license is mandatory.
At The Cutting Edge you will…
- Plan everyday production and supervise to make sure the chefs know what to do at every given moment.
- Help with everyday production and every day chores.
- Keep inventory up to date, do the ordering every day, and predict the usage of the in-house frozen and dry stock many weeks down the road. At The Cutting Edge we order a lot of things 2-3 weeks ahead and this means that you have to be a serious and organized person by nature.
- Checking and rechecking packing lists and make sure that everything (both food and material) is in tiptop shape and ready to be used.
- Do the schedules for all back of house staff.
- Daily email and phone correspondence with purveyors.
- Receiving merchandise and check delivery notes (albaranes)
- Keep a detailed log of recipes and quantities. Knowledge of Word and Excel are assets.
- Enforce and monitor all health, safety, and sanitation standards in their area
- Report directly to the owner on both daily and on weekly meetings.
- Work closely with the front of House to provide a seamless experience and make sure that all inventory that is used on events comes back to the headuarters
- Be a host to our guests. Interaction, and hospitality toward the diners at the events is not a facet of the job, but the job itself. Even behind the scenes in production
- Work at our production headquarters in Establiments, Palma de Mallorca and on different venues all over the Island.
2 Cooks to join the existing brigade:
The cooks at The Cutting Edge are obviously key people in the company and are in charge of producing the delicious food we serve. It is also of extreme importance that you are a forward driven person that actively is looking for things to do even during slow moments. Kitchen experience is a must, (3-year minimum).
At The Cutting Edge you will…
- Self Start. While there is a team to train and guide you, a propulsive attitude towards taking on responsibility and learn our methods and recipes is essential to the kitchen’s success.
- Produce and cook in quantity: roasting meats, cleaning fish, sauces, canapés and desserts, etc, etc, gauging the quantity over the months.
- Be fast, speed is of essence since we are producing large quantities of food.
- Maintain the kitchen. Cleaning, and lots of it. Cleanliness is paramount to the nature of The Cutting Edge’s drive.
- Work actively with the rest of the kitchen team to pursue a high quality product and an amazing team ambience.
- Work at our production headquarters in Establiments, Palma de Mallorca and on different venues all over the Island.
- Report to the head chefs
- This is a Catering company so it entails lots and lots of loading and unloading vans, building new kitchens at different locations every event and quite a bit of heavy lifting. It also means that you might find yourself helping other departments with whatever is crucial at that point
- Work closely with the front of house staff, The Cutting Edge is one team with one goal and the old-school attitude of “us and them” just doesn’t fly here.
- Think outside of the box and focus more on pursue quality with the recipes given rather than interesting new combinations.
- Be a host to our guests. Interaction, and hospitality toward the diners at the events is not a facet of the job, but the job itself. Even behind the scenes in production
- Be an integral part of a hierarchal kitchen brigade. Discourse and creativity are deeply valued here in conjunction to an understanding of; “Yes, Chef!”
We need 1 Chief of operations at our production facility
This position is bridge between back and front of house and is one of the most important in our company. It requires a person that can think on his toes and is quick, resourceful and a happy spirit. This person will as a norm not go to events but instead have a “backup” roll at the production facility and sometimes work very different hours than the rest of the staff. This entails that you possess a lot of self-discipline since you might work alone at odd hours. The position requires muscles, both mentally and physically but you do not need prior cooking or service experience, however having worked in a kitchen or in the service industry is a plus.
At The Cutting Edge you will…
- Self Start. While there is a team to train and guide you, a propulsive attitude towards taking on responsibility is essential to the kitchen’s success.
- Maintenance of the kitchen and the production facility. Cleaning, and lots of it. Cleanliness is paramount to the nature of The Cutting Edge’s drive. Wash up, cleaning the production facility and keeping things clean in general.
- Receiving merchandise and check delivery notes (albaranes)
- Loading and unloading vans and keeping the vans clean
- Work closely with the rest of the kitchen team to pursue a high quality product and an amazing team ambience
- Report to the head chefs.
- Be handy. Things go awry from time to time, and a clever mind equipped with a screwdriver and wrench can get a lot done.
- Be a host to our guests. Interaction, and hospitality toward the diners at the events is not a facet of the job, but the job itself. Even behind the scenes in production
- Work closely with the front of house staff, The Cutting Edge is one team with one goal and the old-school attitude of “us and them” just doesn’t fly here.
- Be an integral part of a hierarchal kitchen brigade. Discourse and creativity are deeply valued here in conjunction to an understanding of; “Yes, Chef!”
- EXTRAS ON EVENTS:Do you already have a job but want to experience something completely different than the normal Monday to Friday grind and make some good money at the same time? We are always looking for extra hands on events and would love to work with you as long you have the same great attitude as we do!
- We need people both in the kitchen and in front of house. Please keep in mind that this is a Catering company. It entails lots and lots of loading and unloading vans, building new kitchens and dining rooms at different locations every event and quite a bit of heavy lifting.
- You have to be a host to our guests. Interaction, and hospitality toward the diners at the events is not a facet of the job, but the job itself. Even behind the scenes in production
- Be an integral part of a hierarchal brigade. Discourse and creativity are deeply valued here in conjunction to an understanding of; “Yes, Chef!”
- How to apply:
Please read carefully the introduction and the job description you are interested in, most frequently asked questions are answered here. Send us an email to work@tcemallorca.com with your CV in Word or PDF format, a short (or long) description of yourself and if you feel like it, also a photo! That’s it; we’ll be in touch as soon as we can if we have more questions.
