Executive Chef Catering

Benefits:

401(k) matching

Competitive salary

Employee discounts

Flexible schedule

Chef – Catering Department

Steamboat Meat & Seafood Company

Position Overview

Executive Chef of Steamboat Meat and Seafood Company Catering Department is responsible for overseeing all food production for catering operations, and retail prepared foods. This role ensures consistent quality, efficient production, proper sanitation practices, inventory management, and timely fulfillment of catering and retail needs. The Chef works closely with ownership and the Catering Director to maintain current menus, support business growth, and uphold operational standards.

This is a hands-on leadership role involving production, ordering, staff coordination, and operational oversight.

Compensation: $30+ /hr AND Tips and Commissions for Events

Core Responsibilities

Food Production & Execution

Oversee and execute food production for:

Catered events and orders

Retail prepared meals (“easy meals”)

Retail staples and house-made packaged products (pesto, marinara, remoulade etc.)

Seasonal and holiday specials and promotional items

Ensure all catering orders are prepared, packaged, and fulfilled accurately and on time

Maintain consistent quality, presentation, and product standards across all offerings

Establish standardized recipes, prep sheets, and production systems

Menu Development & Pricing Coordination

Coordinate with Owner and Catering Director to:

Maintain consistent quality and portion sizes

Update catering and retail menus as needed

Adjust pricing based on ingredient costs, labor, and market conditions

Develop seasonal specials and holiday-related offerings

Suggest promotional items to support retail and catering sales

Ordering & Inventory Management

Monitor, order, and maintain inventory of ingredients for catering production and house-made retail products

Monitor, order, and maintain inventory of packaging supplies and disposable service items used for catering

Practice effective inventory management, including using older product appropriately and minimizing waste

Communicate inventory needs and shortages to management proactively

Equipment & Operational Oversight

Order smallwares as needed, including pots, pans, utensils, and production tools

Notify ownership when larger equipment purchases or repairs are required

Monitor condition and functionality of equipment and report maintenance needs promptly

Staff Coordination & Event Planning

Manage and coordinate a small core production staff for daily and weekly operations

Recommend staffing levels for catering events based on scope and production requirements

Collaborate with Catering Director to ensure adequate staffing for larger events

Organization, Sanitation & Facility Management

Maintain organization and cleanliness of catering-designated areas including:

Walk-in cooler and freezer

Dry storage

Catering equipment storage

Packaging and paper goods inventory

Department Coordination

Communicate supply needs for paper goods, disposable service ware, and packaging to appropriate management

Coordinate with ownership, Catering Director, and management team to support smooth operation

Operational Objectives

Success in this role includes:

Reliable and timely execution of catering orders

Consistent quality of retail and catering food products

Organized and efficient production systems

Responsible inventory management and waste reduction

Clear communication with ownership and catering leadership

Support of department growth through menu development and operational efficiency

Reporting Structure

Reports to: Owner, GM, and Catering Director

Supervises: Cooks, catering production staff (small core team; event staff coordinated with Catering Director)