Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,200.00 - $91,300.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
Our establishment is a prestigious catering company renowned for delivering exceptional culinary experiences for a wide range of events. We specialize in providing innovative menus that highlight seasonal ingredients while maintaining the highest standards of quality and value. As a full-time employer, we are committed to nurturing talent and fostering a professional culture that prioritizes respect, communication, and teamwork. We focus on excellence not only in the dishes we serve but also in the operational execution and client satisfaction. Our team-driven environment ensures every event is executed flawlessly from concept to completion.
The Executive Chef is a pivotal leadershi... Show More
The Executive Chef is a pivotal leadershi... Show More
Job Requirements
- Culinary school graduate or professional cooking experience commensurate with 7-10 years in the industry excluding fast-food environments
- Demonstrated success managing food and labor budgets, P and L accountability, and vendor negotiations
- Strong communication, coaching, and conflict-resolution skills
- Comfortable standing for long shifts
- Able to lift up to 50 lbs
- Thrives in a fast-paced environment
- Passion for menu development, trend-spotting, and elevating client experiences
- Ability to embrace curveballs with composure and creativity
Job Qualifications
- Culinary school graduate or equivalent professional cooking experience
- 7 to 10 years of progressive experience in culinary leadership roles outside of fast-food environments
- Proven success managing food and labor budgets
- Experience with P and L accountability
- Strong leadership and team development skills
- Excellent communication and interpersonal skills
- Ability to mentor and coach diverse teams
- Knowledge of local health and safety regulations
- Experience implementing quality assurance and compliance protocols
- Proficiency in vendor negotiations
- Demonstrated ability to drive menu innovation and operational improvements
Job Duties
- Design catering menus aligned with seasonal availability, client preferences, and budget goals
- Oversee recipe standardization, portion control, and plating guidelines to ensure consistency across all shifts
- Lead tastings with kitchen staff to incorporate feedback and finalize menu offerings
- Prepare and manage annual food and labor budgets
- Monitor profit and loss performance and implement corrective actions
- Negotiate with vendors for best pricing, quality, and delivery schedules
- Maintain strong supplier partnerships
- Implement inventory controls
- Minimize waste
- Drive continuous cost-saving initiatives
- Recruit, onboard, and train culinary staff
- Establish clear performance expectations and growth plans
- Conduct daily briefings and post-service debriefs
- Model emotional intelligence by addressing conflicts promptly, providing constructive feedback, and recognizing achievements
- Ensure all kitchen operations meet local health and safety regulations
- Conduct regular audits of sanitation, food-safety procedures, and equipment maintenance
- Lead certification or training sessions on food safety, knife skills, and new culinary techniques
- Partner with leadership on menu proposals, site visits, and custom catering requests
- Drive process improvements such as streamlining prep workflows, optimizing kitchen layout, and introducing time-saving technologies
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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