Catering Chef - Boeing Center at Tech Port

Seguin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $18.25 - $28.25

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

Legends Global is a leading company specializing in the management of publicly accessible assembly facilities, renowned for its commitment to excellence and innovation in the hospitality industry. Known for creating memorable experiences for a variety of events, Legends Global operates the Boeing Center at Tech Port, an esteemed facility that hosts numerous catering functions and large-scale events. The company prides itself on maintaining high standards of quality, safety, and customer satisfaction, which has helped it establish a prominent presence in the food and beverage sector. As a privately managed entity with a focus on operational efficiency and guest experience, Legends Global continuously invests in professional development and state-of-the-art infrastructure to support its talented workforce and meet the diverse needs of its clients.

The role of Catering Chef at Legends Global's Boeing Center at Tech Port is a pivotal position within the Food and Beverage department. This is a salaried, exempt position reporting directly to the Executive Chef and the Director of Food and Beverage. The Catering Chef plays an essential leadership role by overseeing both culinary and stewarding teams, ensuring smooth operations in the absence of senior kitchen management. Beyond supervising daily food production, this role places significant emphasis on quality control, menu development, staff training, and inventory management. The position demands both creative culinary expertise and strong managerial skills to coordinate menus tailored for a range of catered events, from intimate gatherings to large banquets.

The Catering Chef is responsible for the seamless execution of all catering functions, ensuring that each dish meets the highest standards while managing the budget effectively. Responsibilities include planning customized menus that reflect client preferences and dietary needs, directing food preparation, and maintaining hygiene and safety standards in compliance with local health codes. The role requires leading a culturally diverse kitchen team, motivating staff to maintain peak performance, and preventing unnecessary overtime through smart scheduling and operational efficiency.

Moreover, the Catering Chef often takes charge of critical purchasing decisions and inventory controls, leveraging software tools for pre-costing, post-costing, and recipe management to maintain profitable food production. They collaborate closely with event planners and clients to ensure that the culinary offerings align with overall event goals and guest expectations. This leadership position not only demands a high level of culinary skill but also excellent communication, organizational, and problem-solving capabilities to handle multiple tasks and ensure event success. With the dynamic and fast-paced nature of the events hosted at the Boeing Center, the Catering Chef must be adaptable, detail-oriented, and passionate about delivering exceptional food experiences consistently.

Job Requirements

At least four years of culinary experience in banquet facility producing meals for large events
Serve-Safe certified
strong leadership and team management abilities
excellent organizational and communication skills
ability to work evenings, weekends, and holidays
ability to stand for long hours and perform moderate physical efforts such as lifting weights up to 50 pounds
must comply with local Health Department codes

Job Qualifications

At least four years of culinary experience in a banquet facility producing meals for large events
Serve-Safe certified
advanced oral and written communication skills
strong orientation to customer service and ability to work with other staff members in the facility
results oriented individual with the ability to meet required budgetary goals
excellent organizational, planning, communication, and inter-personal skills
ability to undertake and complete multiple tasks
computer skills to include Excel programs
must adhere to local Health Department codes
ability to be creative with food presentations and maintain a quality product

Job Duties

Coordinate, plan, participate, and supervise the production, preparation, and presentation of food for all catered functions
supervise and participate in the production, preparation, and presentation of all foods for units assigned by the Catering Director to ensure that a consistent quality product is produced which conforms to all established standards
assist in menu planning, pre-costing and post-costing through the software production system, meal acceptability, inventory, ordering, generation of food production sheets and standardized recipes
perform recipe and menu planning by ensuring recipes are built to specification, maintaining inventory and production standards, and ordering specialty food items for menus
promote effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for the kitchen's food production area employees
contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense
comply with and enforce sanitation regulations and safety standards
report to the Executive Chef and F&B Director
lead the cooks in the preparation and execution of Banquet Event Orders
independently run a team on projects to ensure the success of large catering events
lead and support a multi-cultural team, enforce specific job responsibilities, and provide inspiring leadership
ensure that food preparations and storage are in line with all public health policies and company regulations and maintain clean as you go work habits