Chef

Chef Graspa Group - 3.2 Miami, FL Job Details Full-time $80,000 - $85,000 a year 5 hours ago Qualifications Food and beverage product quality management Food & beverage industry purchasing Operational cost reduction Buffet service Menu design Kitchen health and safety standards Communication with suppliers Sourcing Assisting with meal planning Sales proposal development Food preparation for special diets Food service health code compliance Specialty dish recipe development Budget control Supplier market research Safety regulations Operations coordination Research Managing catering events Vegan cuisine Company vehicle operation Schedule management Working with individuals with specific dietary needs Quality control management Vendor performance evaluation Kitchen cost control Inventory tracking for food cost management Production planning Vendor relationship management Materials management in food and beverage Full Job Description Chef - Requirements Spuntino Catering & Events Culinary Expertise Strong knowledge of menu development across different cuisines and service styles (buffet, plated, stations, passed hors d'oeuvres) Ability to maintain high food quality and consistency in both small and large-scale events Experience with dietary restrictions and custom menus (vegan, gluten-free, allergies, etc.) Menu Development & Innovation Design and develop new seasonal menus and concepts aligned with the company's brand Research and source new ingredients, products, and culinary trends to keep offerings fresh and competitive Collaborate with the marketing team on menu presentations, styling, and photoshoots Client Customization Willingness and ability to create tailored menus for clients requiring a more personalized approach Support the sales and event teams in building proposals for high-end or complex events . Event Execution Skills Proven ability to execute off-site events in non-traditional kitchen environments Strong organization and time management under pressure Ability to adapt quickly to last-minute changes or client requests Production & Logistics Coordination Create prep lists, production timelines, and oversee high-volume food preparation Coordinate closely with the logistics manager to ensure all necessary equipment, ingredients, and setup items are prepared and transported for each event Ensure proper food transportation, storage, and handling throughout service Purchasing & Inventory Management Order ingredients and supplies from distributors, ensuring quality and cost efficiency Maintain relationships with vendors and continuously evaluate new products and suppliers Monitor inventory levels and minimize waste Team Leadership Manage and lead kitchen staff, freelancers, and event chefs Maintain clear communication with FOH (front of house) and event managers Ensure team efficiency, cleanliness, and professionalism on-site Food Safety & Compliance Knowledge of local health and safety regulations Food safety certification (e.g., ServSafe) Maintain strict hygiene standards in both commissary and off-site environments Operations & Transportation Coordinate and assist with loading/unloading of equipment and food for events Comfortable driving company vehicles, including refrigerated trucks, to and from event venues Flexibility & Availability Willingness to work evenings, weekends, and holidays, as most events take place during these times Understanding that peak season typically runs from October through May, requiring increased availability during these months Acknowledgment that the company operates on a seasonal schedule, with a slowdown/closure in July and August; during this period, the Chef may take time off or pursue other opportunities Cost Control Strong understanding of food cost, portion control, and waste reduction Ability to execute within budget constraints while maintaining high quality standards

Salary:

Starting at $80,000 annually - Opportunity for bonuses based on performance and event execution Vacations & other Benefits? To Discuss