The ideal candidate is a hands-on leader with strong organizational skills, a passion for hospitality, and the ability to thrive in a fast-paced catering environment.
Lead and manage all back-of-house catering operations, including prep, production, execution, and staffing
Supervise and mentor cooks, sous chefs, and kitchen staff to maintain high culinary standards
Ensure all cooks and kitchen staff are strictly adhering to recipes, portioning, plating standards, and food preparation procedures
Maintain consistency in food quality, taste, and presentation across all catered events
Oversee food ordering, inventory management, and cost control initiatives
Ensure compliance with all health, sanitation, and safety regulations
Create innovative and customized menus for weddings, corporate events, social gatherings, and specialty events
Collaborate with the sales team to develop client proposals and culinary presentations
Communicate effectively with the sales and event teams to ensure seamless event execution and accurate menu details
Adapt menus to accommodate dietary restrictions, seasonal offerings, and client preferences
Participate in tastings and client meetings as needed
Review event photos and post-event materials to evaluate food presentation, buffet displays, plating quality, and overall culinary execution
Identify opportunities for improvement and implement corrective actions when necessary
Ensure presentation standards align with company branding and client expectations
Conduct routine quality assurance checks during production and at event sites
Train and develop culinary staff on recipes, presentation standards, kitchen systems, and event execution procedures
Foster a positive, professional, and accountable kitchen culture
Assist with hiring, scheduling, and performance management of kitchen personnel
5+ years of Executive Chef or senior culinary leadership experience, preferably in catering or high-volume events
Strong knowledge of food production, menu costing, and banquet execution
Proven ability to create custom menus for a variety of events and cuisines
Excellent communication and collaboration skills
Strong leadership and team management abilities
Ability to work flexible hours, including nights and weekends as needed
ServSafe Certification preferred
Experience with off-site catering logistics and large-scale event execution
Strong organizational and time-management skills
Ability to maintain composure under pressure in fast-paced environments
Creative approach to menu design and food presentation
Competitive salary based on experience ($70-$90K)
Performance bonuses
401k and company matching
Paid time off
Health benefits
Opportunities for growth and advancement
To apply, please submit your resume and portfolio/photos of culinary work.