Chef de Cuisine - Main Event Caterers

Chef De Cuisine / Tasting Chef

The Chef De Cuisine / Tasting Chef plays a pivotal role in leading the culinary team, developing innovative menus, and ensuring flawless execution during client tastings and high-end events. This role demands culinary excellence, leadership, and a deep understanding of flavor profiles, presentation, and guest experience.

Supervisory Responsibilities:

• Trains new staff in the department.
• Oversees the daily workflow of the department.
• Provides constructive and timely performance evaluations.

Duties/Responsibilities:

• Lead all client tastings, showcasing the company's culinary vision, creativity, and commitment to quality.
• Collaborate with the Executive Chef on seasonal menu development and custom event menus.
• Supervise and mentor kitchen staff, ensuring consistency, professionalism, and efficiency.
• Oversee kitchen operations for tastings, VIP events, and key functions, ensuring dishes meet luxury standards.
• Work closely with sales and event planning teams to understand client preferences and translate them into culinary experiences.
• Maintain high standards of food safety, cleanliness, and kitchen organization in line with health regulations.
• Manage inventory, sourcing, and quality control of specialty ingredients used in tastings.
• Stay current with food trends, fine dining innovations, and emerging techniques to elevate the company's culinary offerings.

Required Skills/Abilities:

• Strong culinary skills and creativity, with a passion for developing and delivering exceptional food experiences.
• Excellent communication and interpersonal abilities, with the ability to work collaboratively with clients and team members.
• Knowledge of food safety and sanitation practices, with a commitment to maintaining a clean and sanitary work environment.
• Ability to handle high-pressure situations and multitask effectively in a fast-paced setting.
• Experience with leading others and the ability to oversee and direct a team of kitchen staff.
• Strong inventory management skills, including purchasing from approved vendors.
• Proficiency with Microsoft Suite. Familiarity with catering platforms a plus.
• Flexibility to work evenings, weekends, and event-based schedules.

Education and Experience:

• Minimum 5-7 years of experience, with at least 3 years in a leadership role.
• Culinary degree from a recognized institution preferred.

Compensation: $70,000.00 - $80,000.00 per year

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.