Catering Chef Manager Position Available In Leon, Florida

Catering Chef Manager 7Hills Catering Tallahassee, FL Job Details Full-time $50,000 – $52,000 a year 1 day ago Benefits Flexible schedule Qualifications Largest catering event worked (200-500 guests) Largest catering event worked (1-100 guests) Banquet chef experience Line cook experience Event catering coordination ServSafe 5 years Catering Food hygiene Kitchen manager experience Managing catering events Team development Culinary Arts Head chef experience Catering chef experience Senior level Associate’s degree Leadership Largest catering event worked (100-200 guests) Restaurant experience Time management Full Job Description As a Catering Chef at 7 Hills Catering, you will play a pivotal role in driving the culinary direction of our catering operations, leading kitchen teams, and executing high-quality food for a variety of events. You will be responsible for creating menus and maintaining food excellence and efficiency across all catering menus while managing food costs and inventory, kitchen labor, service standards. Your leadership will shape client experiences and uphold our reputation for exceptional culinary delivery. You will be the first point of contact for the on site staff at Tallahassee State College interacting with our brand.

Key Responsibilities:

Culinary Leadership & Execution Lead the planning, preparation, and execution of all catered events including university functions, corporate luncheons, and private gatherings. Leader the planning, preparation, and execution of the Monday – Thursday Food Stall operations Maintain high standards of food quality, presentation, and consistency across all catering events. Implement effective kitchen systems and prep workflows that ensure timely and high-quality output during events. 2. Menu Development & Innovation Collaborate with the Leadership Team to create seasonal, customized, and client-specific menus. Adapt menus based on dietary restrictions, event themes, and evolving culinary trends. Test and refine recipes to maintain flavor consistency and cost-efficiency. 3. Kitchen & Staff Management Recruit, train, and supervise kitchen staff, including prep cooks and event cooks. Establish prep timelines and delegate tasks appropriately to ensure deadlines and standards are met. Coach kitchen staff and provide ongoing performance feedback during both prep and service. 4. Event Coordination Ensure culinary needs are aligned with client expectations. Oversee all culinary logistics during events, including setup, breakdown, and on-site food service. Ensure equipment, ingredients, and staffing are organized and prepared for all off-site catering. 5. Cost & Quality Control Maintain target food cost between 25%-29% through smart sourcing, portion control, and waste reduction. Monitor labor allocation and help manage kitchen staffing hours in line with budget expectations. Conduct regular inspections to ensure compliance with health, sanitation, and safety regulations.

Qualifications:

Associate degree in Culinary Arts or related field (Required). 5+ years of experience in high-volume catering or restaurant kitchen management. Strong leadership and team development skills. Proficient in event prep logistics and large-scale food execution. Excellent organizational and time-management abilities. ServSafe Certification preferred.

Job Type:

Full-time Pay:

$50,000.00 – $52,000.00 per year

Benefits:

Flexible schedule

Shift:

Day shift

Supplemental Pay:

Bonus opportunities Performance bonus Yearly bonus

Work Location:

In person