Executive Chef

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 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 specialised 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 organisation 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 minimising 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. Qualifications 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 organisational, 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. #J-18808-Ljbffr Graspa Group