Chef de Cuisine - Main Event Caterers

Benefits:

• 401(k)

• 401(k) matching

• Competitive salary

• Dental insurance

• Free food & snacks

• Health insurance

• Opportunity for advancement

• Paid time off

• Vision insurance

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**Chef de Cuisine
Job Summary:**

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.