Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,200.00 - $91,300.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Paid Time Off
Dental Insurance
Retirement Plan
Employee Discounts
Training and Development
performance bonuses
Job Description
Our company is a renowned catering service provider specializing in delivering exceptional culinary experiences for a variety of events ranging from corporate functions to private celebrations. With a commitment to quality, innovation, and impeccable service, we pride ourselves on bringing fresh, seasonal, and creatively designed menus that delight our clients and their guests. Our operations emphasize professionalism, precision, and a collaborative environment where culinary excellence thrives. We strive to maintain a kitchen culture grounded in respect, clear communication, and continuous improvement, ensuring a top-tier experience from conception to execution.
As an Executive Chef at our organization, you will p... Show More
As an Executive Chef at our organization, you will p... 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
- strong communication, coaching, and conflict-resolution skills
- able to inspire and develop diverse teams
- comfortable standing for long shifts
- able to lift up to 50 lbs
- thrives in a fast-paced environment
- passion for menu development and trend-spotting
- ability to maintain composure and creativity under pressure
Job Qualifications
- Culinary school graduate or equivalent professional cooking experience
- 7-10 years of experience in culinary operations excluding fast-food environments
- demonstrated success managing food and labor budgets
- experience with profit and loss accountability
- strong vendor negotiation skills
- excellent communication and coaching abilities
- proven conflict-resolution skills
- ability to inspire and develop diverse teams
- passion for menu development and culinary innovation
- knowledge of local health and safety regulations
- experience conducting training and certification sessions
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, and 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 to communicate priorities, share learnings, and reinforce standards
- model emotional intelligence by addressing conflicts promptly, providing constructive feedback, and recognizing achievements
- ensure all kitchen operations meet local health and safety regulations including serving-site standards
- 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 by streamlining prep workflows, optimizing kitchen layout, and introducing time-saving technologies
Job Qualifications
Experience
Expert Level (7+ years)