Executive Catering Chef

Executive Catering Chef

The Events & Catering Chef is responsible for leading the culinary vision, execution, and operational success of the catering and events program within a corporate dining environment. This role combines culinary innovation, client engagement, operational leadership, and team development to deliver exceptional hospitality experiences. The Events & Catering Chef serves as a strategic partner to clients and internal stakeholders, translating business objectives and event goals into memorable culinary experiences while ensuring operational excellence, financial stewardship, and scalability.

The ideal candidate is a dynamic hospitality professional with a passion for culinary creativity, exceptional guest experiences, and building high-performing teams.

Key Responsibilities

Culinary Innovation & Program Development

Develop innovative menus, event concepts, and culinary experiences that align with client expectations and company standards.

Stay informed on emerging culinary trends, ingredients, techniques, and hospitality best practices.

Balance creativity with operational feasibility, labor requirements, budget expectations, and scalability.

Design offerings suitable for a variety of event formats, including executive meetings, receptions, conferences, employee activations, and large-scale special events.

Continuously evaluate and enhance the catering program to drive guest satisfaction and engagement.

Event Operations & Execution

Lead all culinary aspects of catering and event execution from planning through service delivery.

Oversee food production, event logistics, staffing plans, and operational readiness.

Ensure consistency in food quality, presentation, timing, and service standards.

Evaluate operational processes to improve efficiency, scalability, and overall guest experience.

Maintain exceptional attention to detail while managing multiple concurrent events and priorities.

Client Relations & Hospitality Leadership

Serve as a key ambassador for the catering program and primary culinary contact for clients and stakeholders.

Build and maintain strong client relationships through proactive communication and partnership.

Consult with clients to understand event objectives and create customized culinary solutions.

Participate in tastings, presentations, site visits, and client meetings.

Maintain a visible presence during events to ensure successful execution and guest satisfaction.

Leadership & Team Development

Lead, mentor, and develop culinary team members through coaching, training, and performance management.

Foster a culture of hospitality, accountability, innovation, and continuous improvement.

Promote collaboration between culinary, operations, and hospitality teams.

Support workforce planning, recruitment, onboarding, and succession development efforts.

Encourage creativity and professional growth across the culinary team.

Financial & Administrative Management

Manage catering food costs, labor expenses, and event profitability goals.

Support forecasting, budgeting, purchasing, and inventory management activities.

Maintain accurate event documentation, production schedules, staffing plans, and operational reports.

Ensure timely communication and coordination across all stakeholders.

Monitor operational performance metrics and identify opportunities for improvement.

Food Safety & Compliance

Ensure compliance with all food safety, sanitation, allergen, and workplace safety standards.

Maintain adherence to company policies, HACCP guidelines, and local regulatory requirements.

Lead corrective action efforts and support audit readiness activities.

Qualifications

Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience.

5+ years of progressive culinary leadership experience.

3+ years of catering, events, banquet, or hospitality management experience.

Experience managing high-volume catering operations and complex event execution.

Demonstrated success leading culinary teams in a hospitality-driven environment.

Strong knowledge of food safety, sanitation, and allergen management practices.

Experience managing labor, food cost controls, and operational budgets.

Proficiency in Microsoft Office Suite and catering/event management systems.

ServSafe Manager Certification or equivalent food safety certification.

Preferred Qualifications

Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or related field.

Corporate dining, luxury hospitality, conference center, or large-scale catering experience.

Certified Executive Chef (CEC) or other professional culinary certification.

Experience supporting executive-level events and VIP hospitality programs.

Experience developing innovative food programs and culinary activations.

Strong understanding of event planning, hospitality design, and guest experience strategies.