We are always in search of qualified staff

Food for Thought Catering is a full service, off-premise catering company that was established in 2001. Its headquarters is located at 408 Philadelphia Pike, Wilmington, DE 19809. It is owned and operated by Ben Porter, who serves as the General Manager, and Dee Walker, who serves as the Executive Chef. Ben and Dee have worked together in both full-service restaurants and catering for over 25 years.

Food for Thought caters events in a variety of indoor and outdoor environments – office buildings, hospitals, schools, churches, and private homes, just to name a few. The majority of our events are set up in a disposable fashion, in which we deliver and set up the food in equipment that can be thrown away at the end of the event, eliminating the need to return to the site. We also offer staffing for events that may require it.

The following is what we expect from our entire staff:

• Reliable transportation to work
• Positive attitude
• Clean cut, neat appearance
• Can follow directions
• Are aware of and adherent to company policies and procedures
• Works safely, efficiently, and cleanly
• Demonstrates sound judgment
• Has a professional and polite demeanor
• Focus on the task at hand, avoiding distractions
• Honesty
• Maintains the organizational culture of the company
• Clean driving record in order to be approved by our insurance company to make deliveries in company vehicles
• Are able to be on your feet for the majority of the workday
• Can lift 50+ pounds on a regular basis

The following is what we expect from our kitchen personnel:

• Able to follow chef’s recipes, methods, and procedures
• Will ask questions if unclear about any recipe, method, or procedure
• Will taste food items for quality, mouthfeel and seasoning
• Are knowledgeable of common kitchen language and terms
• Can convert quantities of recipes to make several batches or orders of items
• Can present food on trays and in pans according to chef’s specifications
• Will label and date food items appropriately
• Understands and follows ServSafe guidelines for proper handling and storage of food items
• Is aware of the layout of the kitchen and storage areas and can collect needed food and equipment items for preparation expeditiously
• Can operate kitchen machinery properly and safely (stand mixer, slicer, food processor, immersion blender)
• Can operate hand tools properly and safely (mandolin, garnishing tools, can opener)
• Demonstrates proper knife skills