Overview

The Catering Chef plays an essential role in orchestrating culinary experiences that align with the unique needs and preferences of each event, ensuring that every dish served contributes to the overall ambiance and satisfaction of guests. This position demands a blend of creativity and practicality, as the chef must design menus that not only tantalize the taste buds but also adhere to budgetary constraints and logistical considerations. By maintaining a close collaboration with clients and event planners, the Catering Chef ensures that the culinary aspect of events seamlessly integrates with the broader vision, whether it’s a sports team, ICA event, corporate gathering, wedding, or private party. Balancing the art of flavor with the science of timing and execution, this role is about more than just cooking; it’s about creating memorable experiences through food.

This role will pay a yearly salary of $65,000 to $75,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

This position will remain open until November 1, 2024.

Responsibilities

• Oversee and participate in the preparation and cooking of food items, ensuring high standards of taste, presentation, and hygiene.
• Coordinate the setup of catering venues, including the arrangement of food stations, dining areas, and kitchen spaces to facilitate efficient service.
• Manage the catering team, assigning tasks, supervising kitchen and service staff, and providing training to ensure seamless operation.
• Implement and adhere to health and safety regulations to maintain a safe working environment for staff and a safe dining experience for guests.
• Conduct post-event evaluations, gathering feedback from clients and staff to identify areas for improvement and celebrate successes.
• Design and execute live cooking demonstrations or interactive culinary experiences for guests during special events, adding a unique and personalized touch to catering services.

Qualifications

• Associate’s Degree in Culinary Arts, minimum
• Mastery of kitchen fundamentals, food safety, and menu planning.
• Bachelor’s Degree in Hospitality Management or a related field, preferred
• Enhancied understanding of business operations and customer service.
• Post-secondary certificates in culinary arts
• Practical training in cooking techniques and kitchen management.
• Coursework includes nutrition, international cuisine, baking, and food service management, preparing individuals for the diverse demands of catering events.