Position Summary The Executive Catering Chef is responsible for overseeing all culinary operations related to catering services, ensuring exceptional food quality, presentation, and customer satisfaction. This role leads menu development, kitchen operations, food production, staffing, and dome event execution for corporate, social, and special events. The Executive Catering Chef works closely with the events, sales and culinary teams to deliver memorable dining experiences while maintaining high standards of food safety, efficiency, and profitability. Key Responsibilities Culinary Leadership Ensure consistent food quality, presentation, and taste across all catering events. Oversee food preparation, production schedules, and some event execution. Collaborate with sales team and key management regarding key catering events. Control food and labor costs, while maintaining quality standards. Operations Management Manage all catering kitchen operations, including inventory, production schedules, and food cost controls. Maintain compliance with health, sanitation, and food safety regulations. Monitor labor costs and staffing levels to maximize efficiency and profitability. Team Leadership Recruit, train, mentor, and evaluate culinary staff. Foster a positive, collaborative, and high-performance kitchen culture. Schedule staff and assign responsibilities to ensure smooth event culinary production execution. Provide ongoing coaching for culinary staff. Qualifications Culinary degree or equivalent professional training preferred. 5+ years of progressive culinary leadership experience, including catering operations. Proven experience managing high-volume catering events. Strong knowledge of food safety, sanitation, and kitchen management practices. Excellent leadership, communication, and organizational skills. Ability to work flexible hours, including evenings, weekends, and holidays as required. Proficiency in inventory and staff/labor management. Preferred Skills Plate presentation expertise. Experience with large-scale event catering and banquet operations. Strong problem-solving and decision-making abilities. Knowledge of current culinary trends and dietary accommodations. Ability to thrive in a fast-paced, deadline-driven environment. Conversational spanish. Physical Requirements Ability to stand for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in hot kitchen environments and at off-site event locations. Compensation and Benefits Competitive salary based on experience, the range is just a starting point for the right candidate. Health insurance. Paid vacation.

Pay:

$50,000.00 - $70,000.00 per year

Benefits:

Food provided Health insurance Paid time off

Work Location:

In person