Chef

TITLE: CHEF

OVERVIEW

The Chef reports to the Executive Chef and takes ownership of the kitchen’s day-to-day operations. We operate with a flat organizational structure, which means responsibility is placed with the person doing the work rather than relying on layers of management. We are looking for a chef who communicates clearly, takes initiative, and can be trusted to run the kitchen independently.

This is a hands-on production leadership role. You will work closely with the Executive Chef while overseeing daily kitchen operations, maintaining production standards, and ensuring the team consistently delivers high-quality food. You will also lead tastings at our location and, when needed, at off-premise venues.

You will lead a team of seven experienced culinary professionals. This is an opportunity to lead and develop an established team—not rebuild one. Our culture is informal, collaborative, and creative.

The ideal candidate combines the organization and discipline required for high-volume food production with the refined palate, culinary creativity, and presentation instincts of a fine-dining chef.

KEY RESPONSIBILITES

• Production support — assist the Executive Chef across all kitchen production for events from 10 to 1,000+ guests, maintaining standard for quality and presentation
• Menu R&D — lead research and development on new dishes and seasonal menu refinements
• Client tastings & presentations — meet with prospective clients and lead tastings and menu presentations
• Team leadership — manage and develop culinary staff; maintain training standards, schedules, and accountability
• Production planning — coordinate mise en place, event logistics, and kitchen output for multiple simultaneous events at varying scales
• Quality & standards — uphold benchmarks for ingredient sourcing, food safety, plating consistency, and guest experience across every event
• Vendor relationships — collaborate with specialty purveyors to source premium, fresh ingredients

REQUIREMENTS

• Title & tenure — recently/currently holding a similar position. Very stable employment history with strong verifiable references
• Background — upscale off-premise catering; Banquet Chef or Catering Chef background strongly considered
• Event scale — direct experience overseeing production for events of 500 guests or more
• Education — culinary degree from an accredited institution required
• Leadership — demonstrated ability to with professionalism, clear communication, and mentorship
• Palate & creativity — fine-dining sensibility and the ability to innovate
• Bilingual in Spanish
• Food Handlers Certificate

BENEFITS

Hourly rate - $34 - $36 per hour

Paid Vacation

Health Insurance

Send your resume to: [email protected]

Pay: $34.00 - $36.00 per hour

Expected hours: 40.0 – 60.0 per week

Benefits:

• 401(k)
• Food provided
• Health insurance
• Paid time off

Education:

• Associate (Preferred)

Experience:

• Off Premise Catering: 5 years (Required)

Language:

• Spanish (Required)

License/Certification:

• Food Safety Certification (Required)

Work Location: In person