Head Chef

Company Description Doorstep Diner Catering is a full-service catering company providing fresh, from-scratch cuisine for events of all sizes, from large corporate gatherings to intimate dining for two. The team specializes in creating unique, signature menus tailored to weddings, graduation parties, open houses, company events, box lunches, tailgates, and private celebrations. Known for great food and attentive service, Doorstep Diner Catering focuses on making every event memorable for clients and their guests. The company is committed to quality, creativity, and personalized experiences delivered directly to customers' doorsteps. For more information, visit Role Description The Head Chef is a full-time, on-site role based in the Lincoln, Nebraska Metropolitan Area, responsible for overseeing all culinary operations for Doorstep Diner Catering. This role involves planning and executing event menus, supervising kitchen staff, and ensuring all dishes are prepared from scratch to company quality standards. The Head Chef will manage food ordering, inventory, and cost control, while maintaining compliance with health and safety regulations. Daily responsibilities include coordinating production schedules, ensuring timely preparation for multiple events, and collaborating with event planners to customize menus for weddings, corporate functions, and special occasions. The Head Chef will also train and mentor team members, maintain a clean and organized kitchen, and support continuous improvement in recipes, presentation, and customer satisfaction. Qualifications Strong culinary skills, including menu planning, recipe development, and high-volume food preparation. Experience in catering or banquet-style service, with the ability to manage multiple events and diverse menus simultaneously. Proven leadership and team management abilities, including training, scheduling, and performance oversight for kitchen staff. Knowledge of food safety, sanitation, and health regulations, with a track record of maintaining compliant kitchen operations. Effective organizational and time-management skills to handle production timelines, inventory, and event deadlines. Clear and professional communication skills for collaborating with event planners, front-of-house staff, and vendors. Flexibility to work evenings, weekends, and holidays as required by event schedules. Relevant culinary education or certification and several years of experience in a lead or head chef role; catering experience is highly beneficial. Valid driver's license and reliable transportation may be required for off-site event support. #J-18808-Ljbffr