Catering Chef

The Catering Chef will lead and manage all culinary activities for catering operations, develop standardized recipes, plan and price menus, and ensure proper equipment operation and safety and sanitation standards in the kitchen. The role involves providing culinary supervision to staff, maintaining quality control, and contributing to sound fiscal management.

Requirements

• Bachelor's degree in hotel and restaurant administration, institutional management, business administration or closely related field
• Two years of supervisory/management experience with planning and budgeting
• Experience in culinary operations, including high-profile and high-volume catering operations
• General computer knowledge
• Strong written communication skills, leadership skills, organizational abilities, and supervisory experience

Benefits

• Paid sick and vacation leave
• Paid holidays
• Medical, dental, life and disability insurance package for employees and dependents
• Retirement
• Deferred compensation
• Optional supplemental retirement accounts
• Training and development
• Employee tuition waiver