Executive Chef
Graspa Group
Position Overview: Spuntino Catering is seeking a talented and experienced Executive Chef to lead our culinary operations and deliver exceptional food experiences across a wide range of events. This role requires a hands-on leader who thrives in both kitchen and off-site environments, with a passion for innovation, quality, and execution.
Key Responsibilities
Key Responsibilities
- Lead all culinary operations, ensuring high-quality, consistent food execution across all events (buffet, plated, stations, and passed hors d'oeuvres)
- Develop and execute seasonal menus aligned with the brand, incorporating current culinary trends and innovative concepts
- Customize menus to meet client needs, including dietary restrictions and specialized requests (vegan, gluten-free, allergies, etc.)
- Support sales and event teams in building proposals for high-end or complex events
- Oversee food production, including prep lists, timelines, and high-volume execution for events of varying sizes
- Execute off-site events in non-traditional kitchen environments, maintaining organization and adaptability under pressure
- Coordinate logistics with internal teams to ensure all food, equipment, and supplies are prepared, transported, and properly handled
- Manage purchasing, vendor relationships, and inventory levels while maintaining cost efficiency and minimizing waste
- Monitor food cost, portion control, and overall budget adherence without compromising quality
- Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication, professionalism, and team performance
- Collaborate closely with front-of-house and event teams to ensure seamless event execution
- Ensure compliance with all food safety and sanitation standards, maintaining proper handling, storage, and cleanliness in all environments
- Assist with loading/unloading and transportation of food and equipment; comfortable driving company vehicles, including refrigerated trucks
- Proven experience as an Executive Chef or in a senior culinary leadership role, preferably in catering or high-volume events
- Strong knowledge of menu development, multiple service styles, and large-scale food production
- Excellent organizational, leadership, and problem-solving skills
- Ability to thrive in fast-paced, high-pressure environments and adapt to last-minute changes
- Strong understanding of food cost control and operational efficiency
- Food safety certification (e.g., ServSafe) required
- Must be available to work evenings, weekends, and holidays
- Peak season runs from October through May and requires increased availability
- Seasonal slowdown/closure typically occurs in July and August
Vacancy posted 4 days ago
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