Grill/Line Cook Basics 

• Greet and assist customers while anticipating their needs.
• Maintains excellent customer service and positive attitude towards guests, customers, clients, co-workers, etc.
• Checking that ingredients remain fresh and safe for consumption.
• Wash, peel, cut, and seed vegetables and fruit.
• Operate general kitchen equipment including but not limited to ovens, grills, fryers, flattops, braisers, steamers, slicers, immersion blenders, traditional blenders, etc.
• Keep all work areas clean, including all counter tops, utensils, equipment, garbage, and refrigeration by state, county, and company health regulations.
• Practice safe food handling procedures at all times.
• Monitor expenditure, stock, wastage, and use-by dates.
• FIFO (First in, first out)
• Kitchen cleaning
• Food Safety (Servsafe) Certified
• Show up on time, in uniform with a positive attitude. 

Grill Cook Qualifications 

• High school diploma or equivalent.
• Minimum 3 months experience as a cook, preferably with a focus on grilling.
• Demonstrable knife skills.
• Desire for continuous learning and professional development.
• Capacity to stand for long hours.
• Thorough knowledge of food safety guidelines.
• Excellent organizational, time management, and multitasking skills.
• Level-headed with outstanding interpersonal skills.
• Ability to problem solve.
• Ability to bend, reach and lift up to 25 pounds.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy fast paced environment.
• Ability to take direction.
• Ability to communicate in a clear and concise manner.

Disclaimer: This job description reflects the position’s essential functions; it does not encompass all the tasks that may be assigned.

GENERAL JOB DESCRIPTION

The Cashier is responsible for accurately processing retail merchandise transactions, maintaining the balance of the cash drawer, maintaining cleanliness of the café, restocking of merchandise, and providing excellent customer service.

DUTIES AND RESPONSIBILITIES

• Count, organize, and balance cash drawer
• Operate Register handling cash and credit card transactions
• Adheres to cash handling policies and procedures
• Greet all guests in a polite professional manner according to Puff N Stuff standards
• Maintains a positive attitude towards guest, customer, clients, and co-workers
• Monitor guests always, anticipate needs, respond to requests, ensure satisfaction
• Stock and maintain supplies in all service areas
• Ability to prioritize work and multi-task in a fast-paced environment
• Must be team-oriented, dependable, adaptable and have a strong work ethic
• Maintain cleanliness and sanitary condition of all service and public areas
• Ensure all perishable stock is rotated
• Perform all side work duties as assigned
• Other duties and task assigned by manger

QUALIFICATIONS

• High school diploma or equivalent (Required)
• Work authorization (Required)
• Experience: 1+ year experience with cash handling
• Fluent in English

At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences. Our team is driven by four core values:

• Passion: We love what we do and take pride in delivering exceptional food and service.
• Customer Focus: We go above and beyond to exceed client expectations.
• Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability.
• Creativity: We embrace innovation to craft unique culinary and event experiences.

The Sales Event Coordinator will assist the Sales Event Planner with the details and administrative tasks of the event planning process, including contacting clients, making revisions to events, taking payments, notifying other departments of event requirements and ensuring emails are answered promptly. . The person in this position must be able to handle multiple tasks and a fast-paced work environment with good humor and grace, understanding that challenges make the job interesting and fun!

Primary Responsibilities:

• Create Special Event Orders with attention to detail with guidance from the SEP
• Correctly input order information into Caterese software
• Create event diagrams in AllSeated
• Perform with a high level of proficiency client communication, responding to voice mails and emails in a timely manner
• Confirm scheduled appointments, planning sessions and tastings
• Order rental equipment for events in a timely manner, including cost summaries and purchase orders when necessary
• Communicate with Operations about logistics for events
• Manage event deposits, payments, and accounts receivable to ensure all payments are collected on schedule
• On occasion, perform the On-Site event production responsibilities in the absence of Sales event planner as necessary to ensure quality of service and presentation
• Provide efficient and professional service at an appropriate level to meet or exceed client's needs

Skills and Requirements:

• Minimum 1-2 years catering or banquet administrative experience.
• College degree in hospitality of Business Administration preferred.
• Strong verbal and written communication skills with a friendly demeanor
• Ability to stay organized while handling multiple projects
• Proficient with Microsoft Office including Word, Excel, Outlook, Power Point and Publisher
• Proficiency in Caterease and AllSeated preferred
• Critical thinking and problem-solving skills
• Ability to work independently and take initiative
• High business acumen and understanding of client needs
• High emotional intelligence and interpersonal awareness
• Thrives in a fast-paced, dynamic environment
• Proactive and self-motivated work style

Learn More

Puff 'n Stuff Catering has been Central Florida's premier full-service catering and events company since 1980 and is now one of the largest of its kind in Florida. Currently serving Central Florida, Florida's West Coast, and North East Florida. We're proudly recognized as a national leader in the catering industry!

At Puff ‘n Stuff, We Don’t Just Cater Events—we Create Memorable Experiences. Our Team Is Driven By Four Core Values

• Passion: We love what we do and take pride in delivering exceptional food and service.
• Customer Focus: We go above and beyond to exceed client expectations.
• Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability.
• Creativity: We embrace innovation to craft unique culinary and event experiences.

Position Summary

The Venue Chef for The Motor Enclave is responsible for the culinary leadership, execution, and day-to-day kitchen operations for all catered events and the pool bar located at The Motor Enclave. This role ensures that all culinary offerings meet Puff ’n Stuff Catering’s standards of excellence in quality, presentation, consistency, and guest experience.

Key Responsibilities

Culinary Execution & Event Support

- Lead all culinary operations for events hosted at The Motor Enclave.

- Execute all event menus to Puff ’n Stuff standards.

- Manage food preparation, cooking, finishing, and plating for all on-site events.

- Ensure timely and accurate execution of all culinary components throughout event service.

Pool Bar Oversight

- Oversee daily culinary operations for the pool bar.

- Maintain inventory, pars, and ordering systems.

- Work closely with Tampa leadership on seasonal menu development.

Leadership & Collaboration

- Serve as the main culinary liaison between The Motor Enclave, the Tampa Commissary, and internal teams.

- Provide leadership and coaching to on-site staff.

- Collaborate with event chefs, sales managers, and venue partners.

Food Safety & Compliance

- Uphold food safety, sanitation, and health code requirements.

- Maintain a clean and organized kitchen environment.

- Ensure safe transport, storage, and handling of all food.

Inventory, Ordering & Cost Controls

- Maintain inventory and par levels.

- Monitor food waste and portion control.

- Ensure proper use and care of equipment.

Menu Execution & Quality Assurance

- Execute menu items developed by the Tampa Commissary.

- Provide feedback for menu development.

- Conduct quality checks before, during, and after events.

Qualifications

- 5+ years culinary experience.

- Strong culinary skills with proven leadership ability.

- Experience in high-volume catering or hospitality settings.

- Excellent communication and organizational skills.

- Must be able to work an event-based schedule.

- Valid Food Manager certification required.

- Ability to lift 50 pounds.

Key Competencies

- Ownership and leadership.

- Ability to manage multiple priorities.

- Customer-focused mindset.

- High attention to detail.

- Collaborative spirit aligned with Puff ’n Stuff’s core values.

Performance Indicators

- Event execution quality and client satisfaction.

- Culinary consistency and adherence to standards.

- Effective collaboration with commissary and venue teams.

- Food cost performance.

- Sanitation and compliance.

At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences. Our team is driven by four core values: 

• Passion: We love what we do and take pride in delivering exceptional food and service.                                        

• Customer Focus: We go above and beyond to exceed client expectations.                                                                 

• Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability.                       

• Creativity: We embrace innovation to craft unique culinary and event experiences.

Puff 'n Stuff Catering is looking for talented bread bakers and part time pastry cooks to join our onsite kitchen team preparing baked goods for events of all sizes and working with us to "passionately perfect life's celebrations".   

Basics

• Prepare, bake, and decorate various food items in substantial volume
• Use scales, large mixers, and commercial ovens to make cakes, cookies, breads, etc.
• Ability to bake goods according to finishing requirements.
• Inspect the quality of the ingredients, measure, and scale them for specific recipes.
• Organize incoming supplies in the appropriate places.
• Store, organize, label, and rotate all products as necessary.
• Clean equipment and utensils and maintain the kitchen in clean and good order.

Qualifications

• 3-5 years experience in a working pastry department or bakery with knowledge of breads
• Comfortable working in a large and fast-paced kitchen
• Proven verbal, organizational and interpersonal communication skills.
• Must be able to stand for long periods of time, work in a cooler and freezer, and regularly lift push, pull, or carry up to 50 pounds.
• Facility operates primarily from 7am to 4 pm based on scale and complexity of events.
• Food handling Certification or ability to test onsite with us to provide you with one. 

Company Overview & Core Values

At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences.

Passion: We love what we do and take pride in delivering exceptional food and service.

Customer Focus: We go above and beyond to exceed client expectations.

Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability.

Creativity: We embrace innovation to craft unique culinary and event experiences.

About the Position

The Assistant Director of Sales – Catering serves as a key leader within the Tampa sales organization, supporting the Director of Sales in executing sales strategies, developing talent, driving accountability, and ensuring seamless collaboration across departments. This role combines hands-on sales leadership with operational coordination to maximize revenue, maintain exceptional customer satisfaction, and strengthen Puff ‘n Stuff’s position as the preferred catering partner in the Tampa market.

Key Responsibilities

• Support the Director of Sales in leading and developing the Tampa sales team.
• Coach, mentor, and hold sales team members accountable to individual and team performance goals.
• Conduct regular one-on-one meetings, training sessions, and performance reviews.
• Assist with onboarding and development of new Sales Event Coordinators and other sales team members.
• Meet or exceed annual revenue sales goals, exclusive of taxes and gratuities.
• Maintain, grow, and defend the existing client base while re-engaging and reviving inactive accounts from previous years.
• Target competitive catering accounts, venue partners, and prospective clients for conversion opportunities.
• Actively prospect and develop new business through networking, referrals, venue partnerships, industry events, and strategic outreach initiatives.
• Manage lead and client account activity, including follow-up, opportunity management, client retention efforts, and cancellations.
• Drive timely lead response and conversion to maximize revenue capture and sales effectiveness.
• Monitor sales performance metrics including closing ratios, leads managed, conversion rates, average revenue per event, and other key performance indicators.
• Analyze trends and identify opportunities to increase market share, client acquisition, and event revenue.
• Support forecasting and budgeting efforts by providing accurate pipeline and sales performance insights.
• Collaborate with Marketing to maximize lead generation and brand awareness initiatives.
• Identify opportunities to increase average event revenue through strategic selling, upselling, and account development.
• Create and execute an annual Personal Development Plan focused on leadership growth, sales excellence, professional development, and industry engagement.
• Partner closely with Operations, Culinary, Marketing, and Venue Relations teams to ensure alignment between sales commitments and event execution.
• Lead the weekly Production Meeting for the Tampa market.
• Ensure the Sales team is fully prepared for the weekly Production Meeting and has collaborated with Culinary and Operations partners prior to the meeting date.
• Facilitate proactive collaboration between Sales, Culinary, and Operations teams and drive accountability for follow-up items.

Expanded Leadership Competencies

• Demonstrates strong leadership presence and the ability to motivate high-performing teams.
• Builds a culture of accountability, collaboration, and continuous improvement.
• Communicates effectively with team members, clients, venue partners, and leadership.
• Uses sales metrics, forecasts, and dashboards to guide decision-making.
• Balances customer satisfaction, operational excellence, and profitability objectives.
• Develops future leaders through coaching, mentoring, and succession planning.

Prerequisites

• Previous experience leading, coaching, or supervising a sales team.
• Strong understanding of customer relationship management and consultative selling.
• Demonstrated ability to communicate, present, and influence effectively at all levels of the organization.
• Excellent mentoring, coaching, and people management skills.

Minimum Qualifications

• Bachelor’s degree in Business Administration, Marketing, Hospitality Management, or related field.
• Minimum of 5 years of sales experience with at least 2 years in leadership, supervisory, or coaching responsibilities.
• Experience in the catering, hospitality, event planning, or related industry.
• Proven track record of achieving sales goals and developing strong client relationships.

Preferred Qualifications

• Working knowledge of Caterease Catering Software and CRM systems.
• Experience leading cross-functional teams and operational meetings.
• Strong analytical, strategic thinking, and decision-making abilities.

Physical Demands

While performing the duties of this job, the Assistant Director of Sales – Catering is frequently required to stand, sit, talk, hear, and see. There will be a need to travel on occasion for team meetings, client interactions, venue visits, networking events, and catered events. Reasonable accommodations may be made to enable individuals with disabilities to perform essential physical job functions.