Executive Catering Chef

Job Summary

The Executive Catering Chef leads food production and service for catered events, bringing strong culinary leadership, organized kitchen management, and a commitment to hospitality. You’ll guide menu planning, food preparation, and service execution while coordinating teams and resources to deliver consistent, high-quality meals. This role suits a hands-on chef who can balance guest needs, food safety, and cost control in a fast-paced environment.

Duties

• Lead and develop kitchen teams, assign shifts, and coordinate food preparation, cooking, serving, and event service.
• Plan menus for catered functions, considering dietary needs, production requirements, and fine dining standards.
• Oversee inventory management and control, purchasing needs, food handling, and cost control.
• Maintain food safety and sanitizing procedures throughout preparation, storage, and service.
• Your impact: By coordinating safe, well-prepared meals and attentive service, you help guests enjoy smooth, welcoming events.

Experience

• Required: Culinary, kitchen, food production, and food service experience, including catering or banquet operations.
• Required: Supervising or team management experience, with demonstrated leadership managing teams as a chef.
• Preferred: Dietary department, fine dining, restaurant, or broader hospitality experience.
• Knowledge of kitchen and restaurant management, food management, inventory control, shift management, cooking, and food safety.
• Familiarity with the food industry and food preparation practices that support reliable, guest-focused service.

Pay: $75,000.00 - $95,000.00 per year

Benefits:

• Food provided
• Paid time off

Work Location: In person