Executive Chef – Boutique Catering Company

Los Angeles, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $110,000.00 - $130,000.00

Benefits

Full coverage medical including dental and vision

Life insurance

401k with Matching

Paid Time Off

Negotiable relocation assistance

Job Description

This esteemed boutique catering company based in Los Angeles, California, is widely recognized for its chic and bespoke catering services, serving high-end events that demand sophistication and creativity. Specializing in crafting unique culinary experiences, the company has built a stellar reputation for curating seasonal, market-driven menus tailored to the specific needs and tastes of its discerning clientele. The team prides itself on combining impeccable aesthetics with exceptional flavors, elevating each event with cuisine that is as visually stunning as it is delicious. Known for its structured and well-run operation, the company fosters a collaborative environment where culinary creativity and professionalism... Show More

Job Requirements

1 year experience as an Executive Chef or 3 years experience as a Chef de Cuisine, Executive Sous Chef, or Catering Chef in an off-site catering operation
Exceptional palate and sincere enthusiasm for food, cooking and culinary excellence
Ability to strategize for bulk preparation and high-volume number of events using quality seasonal ingredients and advanced cooking techniques with a strong logistical mindset
Extremely organized and detail oriented
Creative and adaptable mindset
Proficient ability to speak in Spanish preferred
Excellent and highly effective leadership and communication skills with the ability to give and receive feedback on a regular basis
Expert with administrative systems and technology: ordering, labor, food cost controls, and inventory
Highest standards for cleanliness, health, and food safety
Flexible schedule with minimal nights, weekends, holidays

Job Qualifications

One year experience as an Executive Chef or three years experience as a Chef de Cuisine, Executive Sous Chef, or Catering Chef in an off-site catering operation
Exceptional palate and sincere enthusiasm for food, cooking and culinary excellence
Ability to strategize for bulk preparation and high-volume number of events using quality seasonal ingredients and advanced cooking techniques
Extremely organized and detail oriented
Creative and adaptable mindset
Proficient ability to speak Spanish preferred
Excellent and highly effective leadership and communication skills with the ability to give and receive feedback on a regular basis
Expert with administrative systems and technology including ordering, labor, food cost controls, and inventory
Highest standards for cleanliness, health, and food safety
Flexible schedule with minimal nights, weekends, holidays

Job Duties

Ensure all food is consistently executed to the high culinary standards expected in accordance with client specifications and the hallmark aesthetics of the company
Create fresh cuisine utilizing the highest quality seasonal ingredients in close collaboration with leadership while keeping abreast of industry and market trends
Directly responsible for overseeing the culinary operations of commissary and staff, for successful execution of menus at off-site events
Provide constructive, thoughtful leadership, mentorship, and coaching to facilitate a positive, respectful work environment
Manage orders and inventory while maintaining costs of goods and services
Ensure food safety and sanitation standards are met, including all health department guidelines

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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