Chef Manager

Catering Chef Manager

We are seeking an experienced Catering Chef Manager to lead back-of-house culinary operations for a large conference center and catering program. This hands-on leadership role oversees the planning, preparation, and execution of a wide range of events, from continental breakfasts and buffets to high-profile receptions and four-course plated meals.

The Catering Chef Manager combines culinary expertise, strong organization, and people leadership to deliver consistently excellent food and service. The successful candidate will work closely with event, service, and client teams; confidently support VIP clientele and prestigious events; and maintain high standards for quality, presentation, safety, and financial performance.

Essential Functions/Responsibilities

• Event Planning and Execution: Lead the culinary planning and execution of catered events of varying size, style, and complexity. Review event details, establish production plans and timelines, coordinate resources, and ensure each event is delivered accurately and professionally.
• Culinary Leadership: Direct food preparation, production, presentation, and service standards for all catering functions. Remain actively engaged in kitchen operations and provide hands-on support when business needs require it.
• Menu Development: Develop and present creative, well-balanced menu options that reflect client preferences, dietary needs, seasonality, current culinary trends, operational capabilities, and budget expectations.
• Team Management: Recruit, train, schedule, coach, and supervise culinary and catering team members. Set clear expectations, provide timely feedback, address performance concerns, and build a professional, collaborative team culture.
• Quality and Presentation: Establish and maintain consistent standards for taste, portioning, appearance, and timeliness. Standardize recipes and production methods to support culinary excellence across events.
• Client and Guest Experience: Partner with clients and internal event teams to understand expectations, resolve concerns, and create a welcoming and responsive experience. Represent the organization with discretion and professionalism, particularly when serving VIP guests and high-profile events.
• Cross-Functional Coordination: Collaborate closely with catering sales, event planning, front-of-house leadership, and other departments to align menus, staffing, setup, service timing, special requests, and last-minute changes.
• Financial and Operational Management: Manage food and labor costs, purchasing, inventory, receiving, storage, portion control, and waste reduction. Support budgeting and forecasting and complete operational records and reports accurately and on time.
• Food Safety and Compliance: Ensure compliance with company policies, food safety and sanitation standards, health codes, allergen procedures, workplace safety requirements, and established quality assurance programs.
• Continuous Improvement: Evaluate event outcomes and operating practices, identify opportunities to improve quality and efficiency, and implement practical solutions that support client satisfaction and account retention.

Qualifications

• Education: High school diploma or equivalent required. Culinary degree or related postsecondary education preferred but not required.
• Experience: At least three years of supervisory or culinary leadership experience, including a minimum of two years working as a chef. Experience leading high-volume catering, banquet, hotel, conference center, or comparable hospitality operations is strongly preferred.
• Certification: ServSafe Manager certification required.
• Culinary and Operational Skills: Demonstrated knowledge of menu development, production planning, recipe standardization, food presentation, purchasing, inventory management, food and labor cost control, sanitation, and current culinary trends.
• Leadership and Communication: Proven ability to organize multiple priorities, lead teams through demanding event timelines, communicate clearly across departments, and remain composed and solutions-focused under pressure.
• Technology: Proficiency with Microsoft Office and the ability to learn and effectively use event management, scheduling, purchasing, and related operating systems.

What Success Looks Like

• Events are executed accurately, on time, and according to established culinary and service standards.
• Clients and guests experience responsive, professional service and consistently high-quality food.
• The culinary team is well trained, prepared, accountable, and able to adapt to changing event needs.
• Food, labor, inventory, and waste are managed responsibly while supporting an exceptional guest experience.

Benefits

• Competitive pay and bonus opportunities
• Access to pay as-needed through DailyPay
• Health insurance, including employer-paid life insurance
• Access to healthcare 24/7 through Text Care - no copay!
• Paid time off and paid holidays
• 401(k) with a 100% employer match on contributions up to 3%
• Access to Calvin facilities, including complimentary meals
• Additional employee benefits and development opportunities

Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly!