Chef de Cuisine

The CDC is the onsite culinary leader, driving the strategic vision and operational excellence across our diverse portfolio, which includes our full‑service catering division (Concorde), the casual all‑day cafe (Constellation), and the elegant à‑la‑carte wine bar (Altitude). This pivotal role is accountable for innovative menu development, meticulous event‑specific planning, and comprehensive multi‑outlet kitchen leadership. The Chef must set and uphold the highest standards for food quality, presentation, and consistency across all formats, ensuring execution aligns with the company’s vision and exceeds all guest expectations. Crucial experience is required across the full spectrum: managing high‑volume corporate solutions (e.g., boxed lunches, sandwich platters, and large‑volume drop‑off catering) and elevated bespoke catering (e.g., higher‑end plated dinners, receptions, and premium events), while simultaneously overseeing the distinct operational needs and culinary standards of both casual and refined à‑la‑carte dining concepts. The ideal candidate must also demonstrate the ability to operate successfully within a corporate food environment, balancing creativity with structure, compliance, and efficiency to meet the demands of diverse business clientele and high‑volume service expectations. Duties & Responsibilities Lead and manage kitchen operations for all catered events, from corporate drop‑off orders to upscale functions Develop and execute creative, seasonal menus tailored to client needs and event style Supervise, train, and schedule kitchen staff to ensure smooth preparation and execution Monitor food quality, taste, and presentation to maintain consistent standards across both divisions Collaborate with event planners, banquet teams, and front‑of‑house staff to coordinate timing and service Control food costs, manage inventory, and oversee ordering procedures for catered events Ensure cleanliness, organization, and sanitation standards are met in all catering prep and production areas Troubleshoot kitchen and event execution issues quickly and effectively Stay current on catering and culinary trends, incorporating innovative techniques when appropriate. Qualifications 5+ years of experience in high‑volume culinary leadership, with a focus on both corporate and high‑end catering Culinary degree or equivalent formal culinary training preferred Strong leadership, organizational, and team development skills Proven ability to multitask across multiple events and service formats Excellent palate and knowledge of flavor profiles, menu balance, and event presentation Deep knowledge of food safety, sanitation, and catering best practices Flexibility to work a variable schedule, including weekends, holidays, and evenings. Compensation Salary: $120,000.00 Benefits & Perks Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts Seniority level Mid‑Senior level Employment type Full‑time Job function Management and Manufacturing Industries Hospitality #J-18808-Ljbffr Episcope Hospitality