337 Catering Companies jobs in the United States

Job Details

Company Description

AbbVie's mission is to discover and deliver innovative medicines and solutions that solve serious health issues today and address the medical challenges of tomorrow. We strive to have a remarkable impact on people's lives across several key therapeutic areas immunology, oncology, neuroscience, and eye care and products and services in our Allergan Aesthetics portfolio. For more information about AbbVie, please visit us at . Follow @abbvie on X , Facebook , Instagram , YouTube , LinkedIn and Tik Tok .

Job Description

Purpose

As a member of the Foodservice Team it is your responsibility to be a good team member and take initiative to assist others as need to insure we provide excellent guest service.

• As a member of the Foodservice Team it is your responsibility to be a good team member and take initiative to assist others as need to insure we provide excellent guest service.
• Set up sanitizing and cleaning bucket, wipe down work space; prepare steam table diagram, pull out yesterdays cart and decide what can be done with leftovers.
• Start with preparing the soup, next begin to prepare whatever item takes the longest to cook, then continue with the remaining foods. Store in cooler until ready to cook for service.
• Continue monitoring food as it is cooking and prepare side items; check with catering and the breakfast cook if they need anything; work with Grill cook to unsure they are ok with the special for the day.
• Prepare for set up of the steam table for lunch and setting up display section.
• Continue to set line and make sure all is out on time; if there is catering make sure you have that, check with grill cook, salad area, and Deli area to ensure they are all set
• Pre-Service - make sure everyone is aware of the portion size and what is in the product and how it was prepared.
• Help out with serving; be available to our guests to ensure any questions are answered.
• Prepare for next day: Place GFS Order.
• Working hours are 5:30AM - 2:30PM CST, with occasional weekend shift.

Qualifications

Qualifications

• HS Diploma or GED required.
• Four years cooking experience with some knowledge of menu development.
• Culinary certification preferred. Sanitation certificate preferred.
• Knowledge of volume production and batch cooking.
• Cooking experience with knowledge of how to prepare eggs, sauces, casseroles and sandwiches. Volume production and batch cooking is a must.
• Self-motivated, excellent communication skills with proven track record in providing excellent guest service.
• Must be able to follow verbal instructions, written recipes and instructions for menu items.
• Knowledge of the Foodservice menu system, knowledge of the GFS ordering system and the ability to order using the GFS computer ordering system.
• Proactive team player, flexible with strong organizational skills.
• Ability to work in a fast-paced environment, ability to adapt to change in a positive manner.
• Overtime required, flexible work schedule at times. Willing to work in any other job duties that may be assigned.

Additional Information

Applicable only to applicants applying to a position in any location with pay disclosure requirements under state or local law:

• The compensation range described below is the range of possible base pay compensation that the Company believes ingood faith it will pay for this role at the time of this posting based on the job grade for this position. Individualcompensation paid within this range will depend on many factors including geographic location, and we may ultimatelypay more or less than the posted range. This range may be modified in the future.
• We offer a comprehensive package of benefits including paid time off (vacation, holidays, sick), medical/dental/visioninsurance and 401(k) to eligible employees.
• This job is eligible to participate in our short-term incentive programs.

Note: No amount of payis considered to bewages or compensation until such amount is earned, vested, and determinable.The amount and availability of any bonus, commission, incentive, benefits, or any other form of compensation and benefitsthat are allocable to a particular employee remains in the Company's sole and absolute discretion unless and until paid andmay be modified at the Companys sole and absolute discretion, consistent with applicable law.

AbbVie is an equal opportunity employer and is committed to operating with integrity, driving innovation, transforming lives and serving our community. Equal Opportunity Employer/Veterans/Disabled.

US & Puerto Rico only - to learn more, visit

US & Puerto Rico applicants seeking a reasonable accommodation, click here to learn more:

Company Description
AbbVie's mission is to discover and deliver innovative medicines and solutions that solve serious health issues today and address the medical challenges of tomorrow. We strive to have a remarkable impact on people's lives across several key therapeutic areas - immunology, oncology, neuroscience, and eye care - and products and services in our Allergan Aesthetics portfolio. For more information about AbbVie, please visit us at Follow @abbvie on X, Facebook, Instagram, YouTube, LinkedIn and Tik Tok ( .
Job Description
Purpose
As a member of the Foodservice Team it is your responsibility to be a good team member and take initiative to assist others as need to insure we provide excellent guest service.
+ As a member of the Foodservice Team it is your responsibility to be a good team member and take initiative to assist others as need to insure we provide excellent guest service.
+ Set up sanitizing and cleaning bucket, wipe down work space; prepare steam table diagram, pull out yesterday's cart and decide what can be done with leftovers.
+ Start with preparing the soup, next begin to prepare whatever item takes the longest to cook, then continue with the remaining foods. Store in cooler until ready to cook for service.
+ Continue monitoring food as it is cooking and prepare side items; check with catering and the breakfast cook if they need anything; work with Grill cook to unsure they are ok with the special for the day.
+ Prepare for set up of the steam table for lunch and setting up display section.
+ Continue to set line and make sure all is out on time; if there is catering make sure you have that, check with grill cook, salad area, and Deli area to ensure they are all set
+ Pre-Service - make sure everyone is aware of the portion size and what is in the product and how it was prepared.
+ Help out with serving; be available to our guests to ensure any questions are answered.
+ Prepare for next day: Place GFS Order.
+ Working hours are 5:30AM - 2:30PM CST, with occasional weekend shift.
Qualifications
Qualifications
+ HS Diploma or GED required.
+ Four years cooking experience with some knowledge of menu development.
+ Culinary certification preferred. Sanitation certificate preferred.
+ Knowledge of volume production and batch cooking.
+ Cooking experience with knowledge of how to prepare eggs, sauces, casseroles and sandwiches. Volume production and batch cooking is a must.
+ Self-motivated, excellent communication skills with proven track record in providing excellent guest service.
+ Must be able to follow verbal instructions, written recipes and instructions for menu items.
+ Knowledge of the Foodservice menu system, knowledge of the GFS ordering system and the ability to order using the GFS computer ordering system.
+ Proactive team player, flexible with strong organizational skills.
+ Ability to work in a fast-paced environment, ability to adapt to change in a positive manner.
+ Overtime required, flexible work schedule at times. Willing to work in any other job duties that may be assigned.
Additional Information
Applicable only to applicants applying to a position in any location with pay disclosure requirements under state or local law: ?
?
+ The compensation range described below is the range of possible base pay compensation that the Company believes in good faith it will pay for this role at the time of this posting based on the job grade for this position. Individual compensation paid within this range will depend on many factors including geographic location, and we may ultimately pay more or less than the posted range. This range may be modified in the future?
+ We offer a comprehensive package of benefits including paid time off (vacation, holidays, sick), medical/dental/vision insurance and 401(k) to eligible employees?
+ This job is eligible to participate in our short-term incentive programs. ?
?
Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, incentive, benefits, or any other form of compensation and benefits that are allocable to a particular employee remains in the Company's sole and absolute discretion unless and until paid and may be modified at the Company's sole and absolute discretion, consistent with applicable law. ?
AbbVie is an equal opportunity employer and is committed to operating with integrity, driving innovation, transforming lives and serving our community? Equal Opportunity Employer/Veterans/Disabled.
US & Puerto Rico only - to learn more, visit & Puerto Rico applicants seeking a reasonable accommodation, click here to learn more:

Our client, a distinguished corporate catering company renowned for delivering exceptional culinary experiences to businesses, is seeking an innovative and highly experienced Head Chef to lead their kitchen operations in Dallas, Texas, US . This pivotal leadership role requires a creative culinary professional with a proven track record in high-volume, high-quality catering, strong leadership skills, and an unwavering commitment to food excellence and safety. The ideal candidate will be responsible for menu development, kitchen management, team leadership, and ensuring the highest standards of food preparation and presentation.

Key Responsibilities:

• Oversee all culinary operations for corporate catering events, ensuring consistent quality, taste, and presentation of food.
• Develop innovative and diverse menus that cater to various dietary restrictions and client preferences, incorporating seasonal and local ingredients where possible.
• Manage kitchen staff, including hiring, training, scheduling, performance evaluations, and fostering a positive and productive work environment.
• Control food and labor costs, manage inventory, and optimize kitchen efficiency and profitability.
• Ensure strict adherence to all food safety, sanitation, and hygiene regulations (e.g., HACCP, ServSafe).
• Order and manage kitchen supplies, ingredients, and equipment, ensuring quality and cost-effectiveness.
• Collaborate with the catering sales and event planning teams to understand client needs and execute events flawlessly.
• Standardize recipes and portion controls to maintain consistency and quality.
• Lead by example, demonstrating culinary expertise and a strong work ethic.
• Oversee the preparation, cooking, and plating of all food items.
• Troubleshoot and resolve any culinary-related issues during events.
• Maintain kitchen equipment and ensure proper maintenance schedules.
• Stay updated on culinary trends, new techniques, and competitor offerings.
• Contribute to the overall strategic vision of the catering division.

Qualifications:

• Culinary degree or equivalent professional culinary training.
• Minimum of 7-10 years of progressive culinary experience, with at least 3-5 years in a Head Chef or Executive Chef role in a high-volume catering, hotel, or fine dining establishment.
• Proven expertise in menu development, recipe creation, and diverse cuisine preparation.
• Strong leadership and team management skills, with the ability to inspire and motivate a culinary team.
• Excellent knowledge of food safety and sanitation regulations (ServSafe Manager certification required).
• Strong financial acumen, with experience in budgeting, cost control, and inventory management.
• Ability to work effectively in a fast-paced, high-pressure environment, managing multiple priorities.
• Exceptional organizational skills and attention to detail.
• Creative flair and a passion for culinary innovation.
• Strong communication and interpersonal skills, capable of interacting with clients and staff professionally.
• Ability to stand for extended periods and lift heavy objects (up to 50 lbs).
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• Proficiency in kitchen management software and Microsoft Office Suite.
• A proven track record of maintaining high standards of food quality and presentation.

Our client offers a competitive salary, performance bonuses, comprehensive benefits package including health, dental, and vision insurance, paid time off, and opportunities for creative expression and career advancement within a prestigious culinary organization.

Our client, an esteemed corporate catering company renowned for its innovative culinary experiences in New York City, New York , is seeking a visionary and highly skilled Executive Chef. This is a paramount leadership role for a culinary maestro eager to elevate corporate dining to new heights, managing all kitchen operations and menu development for high-volume, high-quality catering events. Our client prides itself on delivering sophisticated and diverse menus, impeccable food presentation, and seamless service for a prestigious corporate clientele. They are looking for a creative and operations-focused chef who can inspire a team and maintain culinary excellence.

As the Executive Chef for Corporate Catering, you will be the driving force behind all culinary aspects, from menu ideation and development to kitchen management, quality control, and staff training. You will ensure that every dish prepared meets the highest standards of taste, freshness, and presentation, while also managing costs and maintaining efficiency. This position demands exceptional culinary expertise, strong leadership abilities, and a meticulous approach to kitchen operations and food safety.

Key Responsibilities:

• Lead and manage all kitchen operations for corporate catering events, ensuring efficient workflow and adherence to production schedules.
• Develop innovative, seasonal, and diverse menus that cater to various corporate client needs, dietary restrictions, and culinary trends.
• Oversee food preparation, cooking techniques, and presentation, ensuring the highest standards of quality and consistency.
• Manage kitchen staff, including hiring, training, scheduling, performance evaluations, and fostering a positive and productive work environment.
• Control food and labor costs, manage inventory, and minimize waste while maintaining quality standards.
• Ensure strict compliance with all health, safety, and sanitation regulations (HACCP principles).
• Collaborate with the catering sales and event planning teams to understand client requirements and execute successful events.
• Source and manage relationships with high-quality food suppliers and vendors.
• Stay abreast of culinary trends, new ingredients, and cooking techniques to keep menus fresh and exciting.
• Maintain kitchen equipment and ensure a clean and organized workspace.

Qualifications:

• Culinary degree or equivalent professional culinary training.
• Minimum of 7-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or Head Chef role, preferably in a high-volume corporate catering or banquet setting.
• Proven expertise in diverse cuisines and menu development.
• Strong leadership and team management skills.
• Exceptional knowledge of food safety and sanitation regulations (ServSafe certification preferred).
• Excellent communication, organizational, and problem-solving abilities.
• Proficiency in inventory management and cost control.
• Ability to work under pressure in a fast-paced environment and manage multiple projects simultaneously.

Our client offers a competitive salary, a comprehensive benefits package including health, dental, and vision insurance, paid time off, and unparalleled opportunities for creative expression and career advancement in a leading culinary establishment. If you are an inspiring Executive Chef ready to redefine corporate catering in New York City, New York , we encourage you to apply and lead their kitchen to new heights of gastronomic excellence.

Our client, a premier corporate catering service renowned for delivering exceptional culinary experiences to businesses and events across the greater Los Angeles area, is actively seeking a visionary and highly skilled Executive Chef, Corporate Catering to lead their culinary operations in Los Angeles, California, US . This is a critical leadership role for an accomplished chef with a proven track record in high-volume, high-quality catering or banquet operations. The Executive Chef will be responsible for overseeing all aspects of food production, menu development, kitchen management, and culinary team leadership. The ideal candidate will possess a creative flair, strong organizational skills, and an unwavering commitment to culinary excellence and food safety. This position offers an exciting opportunity to shape gastronomic experiences for a diverse corporate clientele.

Key Responsibilities:

• Lead and manage all kitchen operations, including food preparation, cooking, plating, and presentation, ensuring the highest standards of quality and consistency.
• Develop innovative and diverse menus tailored to corporate clients' needs, dietary restrictions, and event themes, while managing food costs effectively.
• Oversee inventory management, purchasing, and vendor relations to ensure optimal ingredient quality and cost efficiency.
• Recruit, train, mentor, and supervise a team of talented culinary professionals, fostering a positive and productive work environment.
• Implement and enforce strict adherence to food safety, sanitation, and hygiene standards (HACCP principles).
• Manage kitchen budgets, control labor costs, and optimize operational efficiency without compromising quality.
• Collaborate closely with the sales and event planning teams to understand client requirements and translate them into culinary realities.
• Conduct regular quality control checks on all food products and presentations.
• Stay current with culinary trends, techniques, and dietary preferences in the corporate catering industry.

Qualifications:

• Culinary degree or equivalent professional training from an accredited institution.
• Minimum of 7-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or Head Chef role within corporate catering, banqueting, or high-volume restaurant environments.
• Proven expertise in menu development, food costing, and inventory management.
• Strong leadership and team management skills, with the ability to motivate and inspire kitchen staff.
• Excellent knowledge of food safety regulations and practices (ServSafe certification required).
• Exceptional organizational skills, attention to detail, and ability to manage multiple events simultaneously.
• Creativity, culinary innovation, and a passion for delivering outstanding food.
• Flexibility to work varied hours, including early mornings, evenings, and weekends, as dictated by event schedules.

What Our Client Offers:

• A competitive annual salary ranging from $80,000 to $100,000, commensurate with experience and culinary expertise.
• Comprehensive health, dental, and vision insurance plans.
• Paid time off and company holidays.
• Opportunities for professional development and culinary training.
• A dynamic and creative work environment where culinary innovation is encouraged.
• The chance to lead a talented team and make a significant impact on our client's reputation in Los Angeles, California, US .

If you are a visionary Executive Chef ready to lead a top-tier corporate catering operation, we encourage you to apply. Join our client's team and elevate the art of corporate dining!

Our client, a premier corporate catering service renowned for its innovative culinary experiences, is seeking an exceptional Executive Chef to lead their culinary team in Denver, Colorado, US . This is a pivotal role for a visionary and experienced culinary leader who can manage high-volume catering operations while maintaining unparalleled quality and creativity. You will be responsible for menu development, kitchen management, team leadership, and ensuring the highest standards of food safety and presentation for a diverse range of corporate events and functions.

Responsibilities:

• Oversee all culinary operations, including menu planning, food preparation, and presentation for corporate catering events.
• Develop innovative and diverse menus that cater to various client needs, dietary restrictions, and culinary trends.
• Manage and mentor a team of talented chefs, cooks, and kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to food safety, sanitation, and hygiene standards (HACCP, local health codes).
• Manage kitchen inventory, order supplies, and control food costs without compromising quality.
• Collaborate with the sales and event planning teams to understand client requirements and create custom culinary experiences.
• Oversee the execution of multiple events simultaneously, ensuring timely and flawless delivery of food.
• Maintain equipment, ensuring proper functionality and cleanliness, and coordinate necessary repairs.
• Conduct regular quality control checks on all dishes before they leave the kitchen.
• Stay current with culinary trends, new ingredients, and cooking techniques to keep menus fresh and exciting.
  

Qualifications:

• Culinary degree or equivalent professional certification from an accredited institution.
• Minimum of 7-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or Head Chef role within high-volume catering or banqueting.
• Proven expertise in menu development, food cost control, and kitchen management.
• Strong leadership and team-building skills, with a track record of motivating and developing culinary talent.
• Exceptional knowledge of food safety regulations and practices.
• Creative and innovative approach to cuisine, with an ability to adapt to diverse client preferences.
• Excellent communication and organizational skills.
• Ability to work under pressure in a fast-paced environment and manage multiple priorities.
• Physical stamina to stand for long periods and lift heavy objects.
• Flexible schedule, including evenings and weekends, as required by event schedules.

Our client offers a dynamic and rewarding culinary environment, competitive salary, and comprehensive benefits. If you are a passionate and experienced Executive Chef ready to elevate a premier catering service, we invite you to apply.

Our client, a prestigious corporate catering company known for its innovative menus and high-quality culinary experiences, is seeking a visionary Executive Chef to lead their kitchen operations in Seattle, Washington, US . This role is paramount to maintaining our client's reputation for culinary excellence, overseeing menu development, and managing a high-volume kitchen that caters to a diverse corporate clientele. The ideal candidate will be a creative culinary leader with exceptional organizational skills and a commitment to impeccable food quality and presentation.

Key Responsibilities:

• Oversee all culinary operations for corporate catering events, ensuring the highest standards of food quality, presentation, and taste.
• Develop innovative and seasonal menus that cater to various dietary requirements and client preferences, staying abreast of culinary trends.
• Manage kitchen staff, including hiring, training, scheduling, performance management, and fostering a positive and collaborative work environment.
• Maintain strict adherence to food safety, sanitation, and hygiene standards (HACCP, local health codes) throughout all kitchen operations.
• Control food costs, manage inventory, minimize waste, and optimize purchasing decisions to meet budgetary goals.
• Collaborate closely with the catering sales and event planning teams to understand client needs and ensure seamless execution of events.
• Supervise food preparation, cooking, and plating, ensuring consistency and excellence in every dish.
• Manage kitchen equipment maintenance and ensure a clean and organized workspace.
• Implement and enforce portion control and recipe adherence to maintain consistency and cost-effectiveness.
• Conduct regular quality checks on ingredients, prepared food, and final presentations.
• Stay current with industry best practices, new culinary techniques, and food innovations.
• Train and mentor junior chefs and kitchen staff, promoting professional growth.

Qualifications:

• Culinary Arts degree or equivalent professional culinary training from an accredited institution.
• Minimum of 7-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or Head Chef role, preferably in a high-volume corporate catering or banquet setting.
• Proven ability to develop creative menus and execute diverse culinary styles.
• Strong leadership and team management skills, with a track record of motivating and developing staff.
• Expert knowledge of food safety regulations and sanitation standards; valid Food Handler's Permit.
• Excellent organizational skills, attention to detail, and ability to manage multiple priorities in a fast-paced environment.
• Strong financial acumen, with experience in inventory management, cost control, and budgeting.
• Exceptional communication and interpersonal skills.
• Proficiency in kitchen management software and Microsoft Office Suite.
• Ability to work flexible hours, including early mornings, evenings, and weekends, as dictated by catering schedules.
• Creativity, passion for food, and a commitment to culinary excellence.

Our client offers a dynamic and rewarding environment where your culinary artistry can truly shine. This is an unparalleled opportunity for a visionary chef to lead a top-tier corporate catering operation and make a significant impact.

Our client, a premier corporate catering company renowned for its innovative menus and exceptional service, is searching for a visionary Executive Chef to lead their culinary operations. This exciting full-time opportunity is based in Houston, Texas, US , a vibrant culinary hub. The Executive Chef will be responsible for all aspects of kitchen management, menu development, food quality, and staff leadership, ensuring that every culinary experience exceeds client expectations. Our client prides itself on using fresh, locally sourced ingredients and creating bespoke dining solutions for a diverse corporate clientele.

As the Executive Chef, you will be the driving force behind the kitchen's creative output and operational efficiency. You will inspire and mentor a team of talented chefs and cooks, fostering a collaborative and high-performance environment. This role requires not only culinary expertise but also strong leadership, financial acumen, and a keen eye for detail. If you are a passionate culinary professional with a proven track record in high-volume, high-quality catering, and a desire to shape memorable gastronomic experiences, this is the perfect role for you.

Key Responsibilities:

• Oversee all kitchen operations, including food preparation, cooking, and presentation, ensuring the highest standards of quality and consistency.
• Develop innovative and diverse seasonal menus that cater to various dietary restrictions and client preferences, incorporating current culinary trends.
• Manage inventory, food costs, and labor costs to meet budgetary targets without compromising quality.
• Lead, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Implement and enforce strict health, safety, and sanitation standards (HACCP, local health codes).
• Collaborate with the sales and event planning teams to create customized menus for corporate events, galas, and special occasions.
• Source and select high-quality ingredients, building strong relationships with local suppliers.
• Conduct regular kitchen inspections to ensure cleanliness, organization, and proper equipment maintenance.
• Manage scheduling, payroll, and performance reviews for kitchen staff.
• Oversee portion control and waste management initiatives.
• Stay current with culinary trends, techniques, and equipment.
• Handle client feedback and special requests with professionalism and efficiency.
• Contribute to the overall strategic planning of the catering division.

Qualifications:

• Associate's degree or higher from an accredited culinary arts program.
• Minimum of 8-10 years of progressive culinary experience, with at least 3-5 years in an Executive Chef or Head Chef role within a high-volume catering or fine dining establishment.
• Proven expertise in menu development, food costing, and inventory management.
• Strong leadership and team management skills, with a track record of motivating and developing staff.
• In-depth knowledge of culinary techniques, food safety regulations, and kitchen equipment.
• Excellent communication, organizational, and problem-solving abilities.
• Ability to work under pressure in a fast-paced environment and manage multiple priorities.
• Creative flair and a passion for developing innovative and delicious dishes.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• Certification in Food Safety Management (e.g., ServSafe Manager) is required.
• Proficiency in Microsoft Office Suite and kitchen management software.

Our client offers a competitive salary, performance bonuses, comprehensive benefits, and a dynamic work environment where culinary excellence is celebrated. Join a team where your passion for food and leadership skills will thrive.

Our client, a premier corporate catering company renowned for its culinary excellence and innovative dining experiences, is seeking an experienced and creative Head Chef to lead their kitchen operations in Denver, Colorado, US . This is a fantastic opportunity for a passionate culinary professional to oversee all aspects of food preparation, menu development, and kitchen management for a diverse range of corporate events and daily services. The Head Chef will be instrumental in maintaining high standards of food quality, presentation, and hygiene.

As Head Chef, you will be responsible for crafting exciting menus that cater to various dietary requirements and client preferences, managing kitchen staff, overseeing inventory, and ensuring cost control. The ideal candidate will possess strong leadership skills, a deep understanding of culinary trends, and a proven track record of delivering exceptional catering services. You will foster a collaborative and efficient kitchen environment, committed to producing outstanding dishes while adhering to strict health and safety regulations. Your creativity and operational expertise will be key to enhancing our client's reputation as a top-tier catering provider.

Key Responsibilities:

• Oversee and manage all kitchen operations, including food preparation, cooking, and plating for corporate events and daily catering services.
• Develop innovative and diverse menus that meet client specifications, dietary restrictions, and budget requirements.
• Ensure the highest standards of food quality, freshness, and presentation.
• Manage and mentor kitchen staff, including hiring, training, scheduling, and performance evaluations.
• Control food costs, manage inventory, and minimize waste through efficient ordering and usage.
• Maintain strict adherence to food safety, sanitation, and hygiene regulations (HACCP, local health codes).
• Collaborate with the sales and event planning teams to understand client needs and execute successful events.
• Manage kitchen equipment maintenance and ensure a clean and organized work environment.
• Source high-quality ingredients from reputable suppliers.
• Monitor and evaluate food trends, introducing new techniques and dishes as appropriate.
• Handle special requests and accommodate guest preferences professionally.
• Participate in client tastings and presentations.
• Develop and implement operational procedures for kitchen efficiency.
• Conduct regular inventory checks and ensure proper stock rotation.

Qualifications:

• Proven experience as a Head Chef or Executive Chef in a high-volume catering or hospitality environment.
• Culinary degree or equivalent professional culinary training.
• Strong knowledge of culinary techniques, food preparation, and kitchen management.
• Expertise in menu development, food costing, and inventory control.
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage and motivate a diverse kitchen team.
• Strong understanding of food safety and sanitation regulations.
• Creativity and a passion for developing innovative and delicious dishes.
• Ability to work under pressure in a fast-paced environment.
• Flexibility to work evenings, weekends, and holidays as required by events.
• Strong organizational and problem-solving skills.
• Proficiency in basic computer applications for inventory and scheduling.

If you are a culinary leader ready to elevate corporate dining experiences, we invite you to apply and join our client's esteemed catering team!