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Executive Chef - Full Service Catering
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $65,000.00 - $80,000.00
Work Schedule
Day Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Retirement Plan
Paid Time Off
401(k) matching
Competitive salary range
Job Description
Painted Plate Catering is the Triad's premier full-service catering company, a well-established leader in Greensboro, NC, since its founding in 1992. With a reputation built over more than three decades, Painted Plate Catering specializes in weddings at the Empire Room, corporate events throughout Greensboro, exclusive venue catering, and high-profile service runs during the High Point Furniture Market every spring and fall. The company prides itself on exceptional culinary experiences and flawless event execution, making it a top choice for clients seeking high-quality off-premise catering services in the Triad area. Painted Plate Catering has a well-established client base and a dedicated... Show More
Job Requirements
- High school diploma or equivalent
- Seven years experience as an executive and/or sous chef
- ServSafe Manager Certification
- Valid driver’s license
- Availability for day and night shifts
- Ability to commute to Greensboro, NC
- Willingness to submit to background screening
Job Qualifications
- Proven experience as an executive chef in high-volume foodservice environments
- Demonstrated leadership and team-building skills
- Strong financial literacy including P&L and cost management
- Experience in recipe development, scaling, costing, and teaching
- Ability to lead on-site events including high-end client functions
- Strong organizational and communication skills
- Comfortable with POS systems and Microsoft Office
- Culinary degree or equivalent experience
Job Duties
- Lead the production kitchen for off-premise catering, exclusive venue catering, and Furniture Market production runs
- Build and develop a culinary team of sous chefs, event chefs, and kitchen staff
- Hire, onboard, train, and grow culinary personnel
- Develop and refine menus for catering and delivery, balancing quality and cost
- Manage food cost, labor cost, inventory controls, and vendor relationships
- Coordinate with general manager, sales team, event managers, and operations team to ensure smooth event execution
- Maintain food safety standards at production and off-premise events
- Provide leadership and problem-solving presence during events
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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