Culinary Lead, Catering, Private Events, High-Net-Worth

About the Opportunity

A boutique, award-winning personal chef and catering company based in the Kendall area of Miami is seeking an exceptional Culinary Lead to join a small, high-performing kitchen team serving an elite clientele. This is not a restaurant job. This is a rare opportunity to do sophisticated, purposeful culinary work — weekly meal programs, private dining experiences, high-net-worth in-home services, and private aviation catering — for clients who genuinely care about what they eat and expect nothing less than excellence.

We are growing, adding positions, and looking for someone ready to grow with us. The right person has a clear path to Head Chef or Assistant Head Chef.

What You'll Do

JOB RESPONSIBILITIES

• Prepare meals in accordance with TPB standards that conform to client preferences and dietary requirements. Attention to detail is a must. The position is responsible for ensuring that all client guidelines are followed, especially allergies and specific wants and needs.

• Plan customized menus for weekly clients 
• Plan seasonal menus and custom menus for catering events

• Prepare fine dining meals for in-home dinner parties, catering events, and aviation orders
• Order ingredients or hand shop for catering orders
• Prepare weekly reports for billing
• Lead a catering team (to be developed)
• Plan and coordinate logistics for offsite events
• Source and develop relationships with new vendors offering unique, high-end products

• Recipe development
• Assist with inventory management 

• Other duties as assigned. 

EVALUATION METRICS 

• Timely, delicious, creative preparation of meals to client specifications. No mistakes (preferences are followed, portion sizes are correct, dishes are complete with dressings, nuts, cheese, etc. 

• Creative menus that adhere to clients’ dietary restrictions and preferences and enable us to bulk up recipes for efficient operation. Clients must be happy and excited about their menu and not require revisions every week. No complaints that we are not following their profile notes.
• Well-executed catering orders with all items included and prepared according to the exacting specifications of the BEO.
• Accurate reports provided for inventory and billing.
• Food costs at or below 22%
• Establishes new sales opportunities through building new vendor relations, partnerships, lines of service such as trainings or classes, pop up dinners, etc.

• Actively participates in team meetings and offers new ideas and suggestions 

PERFORMANCE REVIEWS

• There will be a 90-day check in review to assess progress in onboarding. 
• There will be an annual review and an opportunity for a pay raise if performance is satisfactory.

Schedule: 

• In the kitchen Monday, Tuesday, Wednesday, Saturday*
• On call for aviation and catering orders which may need to be shopped for and prepared outside of our Monday-Wednesday/Saturday cooking schedule. Might be cooking on a Thursday, Friday or Sunday. 
• Menu planning for weekly clients to be completed by Tuesdays

*Developing a rotating schedule, so chefs will get one Saturday off per month.

Compensation Package

• $35.00/hour for shopping/cooking on our regular schedule and before 6:00 pm
• Menu planning time will be compensated at $35.00/hour 
• $40.00/hour for shopping/cooking after 6:00 pm and on Sundays
• Minimum of 30 hours per week guaranteed if we have a slower summer week
• Normal hourly rate for in-home private chef experiences PLUS 20% gratuity pre-charged to the client upon booking.
• Opportunity for quarterly and year-end bonuses
• Mileage reimbursement for any required shopping trips (kitchen to grocery stores round trip). 
• Two weeks paid vacation annually. 
• Direct payroll deposit.