Catering Chef

We are conducting a confidential search for an experienced Catering Chef to lead the culinary execution of a high-volume events and catering operation at a premier New York City destination. This is an excellent opportunity for a hands-on culinary leader who thrives in large-scale catering, special events, production planning, team leadership, and high-volume food service.

Reporting to the Executive Chef, the Catering Chef will oversee event production and execution while managing culinary staff, purchasing, inventory, food costs, sanitation, and operational standards.

Benefits & Compensation

• Competitive base salary of $75,000–$85,000, based on experience and qualifications.
• Full-time leadership opportunity within a highly respected, mission-driven organization.
• Opportunity to oversee culinary execution for a diverse calendar of catered events and special functions.
• Stable, on-site position with the opportunity to work alongside an experienced Executive Chef and culinary team.
• Unique culinary environment offering exposure to high-volume events, daily food service, and large-scale venue operations.

Requirements & Qualifications

• Minimum of 5 years of culinary management experience, preferably within a high-volume food service or catering environment.
• Strong experience executing catered events, including production planning, preparation, presentation, staffing, and event-day execution.
• Demonstrated leadership skills with experience interviewing, hiring, training, scheduling, coaching, and developing culinary staff.
• Strong knowledge of food costs, purchasing, inventory management, recipe costing, waste reduction, and kitchen financial controls.
• Valid driver’s license and ability to work on-site while supporting food production and transportation throughout a large property.

Preferred Background & Skills

• Culinary degree or certification from an accredited culinary program is preferred.
• NYC Food Protection Certificate and/or ServSafe certification preferred, with willingness to obtain required certifications after hire.
• Background in high-volume catering, banquets, special events, hotels, clubs, cultural institutions, entertainment venues, or large-scale food service operations.
• Proficiency with Microsoft Office and the ability to maintain production documents, recipe costing, menu databases, and operational records.
• Strong communication, organization, problem-solving, and leadership skills with the ability to remain hands-on during demanding event periods.

Day-to-Day Responsibilities

• Lead culinary production and execution for catered events, overseeing food preparation, presentation, quality, timing, and overall guest experience.
• Manage menu planning, food purchasing, production documentation, recipe costing, inventory, food transportation, and waste-control initiatives.
• Supervise the Catering Sous Chef, part-time employees, and seasonal associates while managing hiring, training, scheduling, coaching, and performance.
• Maintain exceptional kitchen cleanliness, equipment standards, food safety, and compliance with NYC Department of Health requirements and internal operating standards.
• Partner closely with the Executive Chef and culinary team to communicate staffing, product, equipment, production, and operational needs while supporting daily food service operations as required.