Executive Chef/Catering Manager

Executive Chef – Catering & Events

Salary: Starting at $80,000 per year
Additional Compensation: Performance-based bonus opportunities

About the Position

We are seeking an experienced, creative, and organized Executive Chef to lead culinary operations for catering and special events. This role combines menu development, kitchen leadership, production planning, and hands-on event execution.

The ideal candidate has experience delivering exceptional food across a variety of cuisines and service formats, including buffets, plated dinners, food stations, and passed hors d’oeuvres.

Key Responsibilities

Menu Development & Client Customization

• Develop seasonal menus and culinary concepts aligned with the company’s brand.
• Create customized menus for private clients, high-end events, and specific dietary needs, including vegan, gluten-free, and food allergy requirements.
• Research ingredients, products, and culinary trends to keep menus fresh and competitive.
• Partner with sales and event teams to develop tailored proposals.
• Collaborate with marketing on food presentation, styling, and photoshoots.

Culinary Production & Event Execution

• Oversee food preparation and maintain consistent quality for events of all sizes.
• Develop prep lists, production schedules, and service timelines.
• Lead off-site execution, including events with temporary or nontraditional kitchen setups.
• Adapt to last-minute changes while maintaining quality and timely service.
• Coordinate with the logistics manager to ensure food, equipment, and supplies are ready for each event.
• Maintain proper food storage, transportation, handling, and temperature control.

Kitchen Leadership

• Supervise kitchen staff, freelance culinary professionals, and event chefs.
• Assign responsibilities and maintain an organized, efficient work environment.
• Communicate clearly with front-of-house staff, event managers, and logistics teams.
• Uphold cleanliness, professionalism, and food safety standards in the commissary kitchen and at event venues.

Purchasing, Inventory & Cost Control

• Purchase ingredients and supplies with attention to quality, availability, and cost.
• Maintain vendor relationships and evaluate new products and suppliers.
• Monitor inventory, portion sizes, and food costs.
• Reduce waste and execute menus within established budgets.

Event Logistics & Transportation

• Assist with loading and unloading food, supplies, and event equipment.
• Drive company vehicles, including refrigerated trucks, to and from event venues as needed.

Qualifications

• Proven culinary leadership experience in catering, special events, or comparable high-volume operations.
• Strong knowledge of multiple cuisines and event service styles.
• Experience developing custom menus and accommodating dietary restrictions and allergies.
• Ability to manage teams and execute off-site events under pressure.
• Strong organizational, communication, and time-management skills.
• Experience with purchasing, inventory management, and food cost control.
• Knowledge of applicable food safety and sanitation requirements.
• Food safety certification, such as ServSafe.
• Valid driver’s license and ability to operate company vehicles, including refrigerated trucks.

Schedule & Seasonal Availability

• Availability to work evenings, weekends, and holidays.
• Increased availability during peak season, typically October through May.
• The company follows a seasonal operating schedule, with reduced operations or closure during July and August. Time-off arrangements and the opportunity to pursue other work during this period will be discussed during the interview process.

Compensation & Benefits

• Starting salary of $80,000 annually.
• Bonus opportunities based on performance and event execution.
• Vacation and additional benefits to be discussed during the interview process.
• Compensation arrangements during seasonal slowdowns or closures to be clarified during the hiring process.

How to Apply

Submit your resume highlighting your culinary leadership, catering, and event experience. A portfolio or examples of menus and past events are welcome.

Tipo de puesto: Tiempo completo, Por contrato

Sueldo: $80,500.00 - $90,000.00 al año

Lugar de trabajo: Empleo presencial