10 Culinary Management jobs in the United States

Our client, a leading event services company, is searching for a talented and experienced Head Catering Chef to lead their culinary operations in the Cincinnati, Ohio area. This role is central to delivering exceptional culinary experiences for a wide range of prestigious events, from corporate gatherings to private celebrations. You will be responsible for menu creation and development, ensuring the highest standards of food quality, presentation, and safety. Key duties include managing the catering kitchen, supervising and training culinary staff, maintaining inventory and cost controls, collaborating with event planners to customize menus, and ensuring efficient execution of all food services. The ideal candidate possesses extensive culinary expertise, creativity in menu design, and strong leadership and organizational skills. Experience in high-volume catering or fine dining is essential. We are looking for an innovative chef who can create memorable gastronomic experiences for clients in Cincinnati, Ohio . A degree from a reputable culinary institute or equivalent extensive professional experience is required. A minimum of 7 years of experience in professional kitchens, with at least 3 years in a supervisory or head chef capacity, is necessary. Knowledge of various cuisines and dietary needs is crucial. Join our team and bring your culinary passion to life.

Job Description

Job Description

The SOUS CHEF assists the Executive Chef with oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.

• Maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products.
• Supervise/coordinate all culinary activities.
• Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
• Be accountable for a safe culture that creates a work environment where no one gets hurt.
• Estimate food consumption.
• Ensure proper equipment operation/maintenance.
• Conduct inventory.
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management.
• Recruit, hire, develop, and retain back of the house staff.
• Drive customer service and employee engagement through effective use of customer and employee engagement surveys.
• Look for opportunities to implement new products and services which support sales growth and client retention.
• Identify vertical sales growth opportunities and communicates with appropriate subject matter experts.

Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

Education: The ideal candidates will possess a bachelor's degree or related culinary degree with 2-3 years of experience;

Core competencies: Leadership, Management

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After undergoing a transformative restoration,TheWaldorf AstoriaNewYorkis set to reignite its magnetic allure.  The Waldorf AstoriaNewYorkis seeking team members to unveil anewera of luxury which embodies the spirit ofNewYorkCity.
With a fresh, modern expression of its rich, authentic legacy, Waldorf Astoria provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates unforgettable experiences for discerning travelerswith 375 rooms (plus 375 residences), 40,000 square feet of event space, holistic spa and wellness programming, and celebrity chef partnership. In landmark destinations around the world, Waldorf Astoria Hotels & Resorts reflect the culture and history of their extraordinary locations. 
**_Want to learn more?_** Hotel Website ( ( YouTube ( AstoriaNewYork(hilton.com)
**What will I be doing?**
As a Management Chef, you would be responsible for overseeing and participating in the preparation of food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:
+ Oversee and prepare food items according to designated recipes and quality standards
+ Oversee and maintain cleanliness and food sanitation
+ Manage guest orders in a friendly, timely and efficient manner
+ Ensure knowledge of menu and all food products
+ Stock and maintain par levels for designated food station(s)
+ Visually inspect all food sent from the kitchen
+ Practice correct food handling and food storage procedures according to federal, state, local and company regulations
+ Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward
+ Prepare requisitions for supplies and food items, as needed
**What are we looking for?**
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
+ Hospitality - We're passionate about delivering exceptional guest experiences.
+ Integrity - We do the right thing, all the time.
+ Leadership - We're leaders in our industry and in our communities.
+ Teamwork - We're team players in everything we do.
+ Ownership - We're the owners of our actions and decisions.
+ Now - We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
+ Quality
+ Productivity
+ Dependability
+ Customer Focus
+ Adaptability
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands ( . Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**The Benefits** - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as:
+ Access to pay when you need it through DailyPay
+ Medical Insurance Coverage - for you and your family
+ Mental health resources including Employee Assistance Program
+ Best-in-Class Paid Time Off (PTO)
+ Go Hilton travel program: 100 nights of discounted travel
+ Career growth and development
+ Team Member Resource Groups
+ Recognition and rewards programs
_*_ _Available benefits may vary depending upon property-specific terms and conditions of employment._
**_Pay Rate: _** _The annual_ _sala_ _ry_ _for this role is $90,000-$100,000_ _and is based on applicable and specialized experience and location._
#LI-JS3
**Job:** _Culinary_
**Title:** _Management Chef - Waldorf Astoria New York_
**Location:** _null_
**Requisition ID:** _HOT0BRDZ_
**EOE/AA/Disabled/Veterans**

Our client, a premier luxury event management company, is seeking an Executive Catering Chef to lead culinary operations for high-profile events in San Diego, California, US . This exciting role requires a creative and experienced chef with a passion for delivering exceptional dining experiences. You will be responsible for menu development, kitchen management, staff supervision, and ensuring the highest standards of food quality, presentation, and hygiene. The ideal candidate will have a strong background in fine dining or high-volume catering, with proven expertise in diverse cuisines and dietary accommodations. This position involves working closely with event planners, clients, and suppliers to conceptualize and execute memorable culinary journeys. You must be adept at managing budgets, controlling inventory, and maintaining a positive and productive kitchen environment.

Responsibilities:

• Develop innovative and diverse menus for a wide range of events, from intimate gatherings to large-scale galas.
• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Manage and mentor a team of culinary professionals, ensuring high performance and professional development.
• Maintain strict adherence to food safety, sanitation, and hygiene standards (HACCP, ServSafe).
• Collaborate with event planners and clients to customize menus and accommodate special requests and dietary needs.
• Control food costs, manage inventory, and optimize supplier relationships.
• Ensure efficient workflow and coordination within the kitchen and with front-of-house staff.
• Conduct tastings and client consultations to ensure satisfaction and build strong relationships.
• Stay abreast of current culinary trends and techniques.

Qualifications:

• Culinary degree from a reputable institution or equivalent extensive experience.
• 5+ years of experience as a Head Chef or Executive Chef in a high-end catering or hospitality environment.
• Demonstrated expertise in menu creation, food costing, and kitchen management.
• Strong knowledge of various cuisines, cooking techniques, and presentation styles.
• Excellent leadership, communication, and organizational skills.
• Proficiency in food safety regulations and best practices.
• Ability to work flexible hours, including evenings, weekends, and holidays.

After undergoing a transformative restoration, The Waldorf AstoriaNew Yorkis set to reignite its magnetic allure.  The Waldorf AstoriaNew Yorkis seeking team members to unveil a new era of luxury which embodies the spirit ofNew YorkCity.
With a fresh, modern expression of its rich, authentic legacy, Waldorf Astoria provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates unforgettable experiences for discerning travelers with 375 rooms (plus 375 residences), 40,000 square feet of event space, holistic spa and wellness programming, and celebrity chef partnership. In landmark destinations around the world, Waldorf Astoria Hotels & Resorts reflect the culture and history of their extraordinary locations. 
At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community.
**Want to learn more?** Hotel Website ( ,Instagram, ( Facebook, YouTube ( Waldorf AstoriaNew York
**What will I be doing?**
The Banquet Chef is a highly skilled and hands-on culinary leader responsible for overseeing all banquet and event culinary operations at the Waldorf Astoria New York. This role requires excellence in execution, meticulous organization, and a deep understanding of ultra-luxury hospitality. The Banquet Chef ensures the seamless delivery of large-scale events, plated galas, intimate private dinners, high-end receptions, and tastings. They are responsible for managing production, staffing, quality control, and logistics across multiple venues and service styles within our iconic property.
This individual will work in close partnership with the Executive Chef and Executive Sous Chef to develop and execute seasonal, luxury-driven menus and experiences that reflect the standard of the Waldorf brand. The ideal candidate brings creative vision, technical expertise, and a calm leadership presence that inspires excellence throughout the culinary team.
**Experience and Skills**
8-10 years of experience in luxury hotels, resorts, or catering venues, including at least 5 years in a Banquet Chef or senior events-focused role. Proven ability to lead high-volume banquet operations with refined execution and efficiency.
Deep understanding of classical and contemporary techniques across a range of cuisines. Proficiency in large-format production, luxury plated presentations, buffet execution, and action station experiences.
Strong organizational and logistical skills. Ability to lead multi-day events, manage production timelines, staffing, and coordination with service and stewarding departments.
Experience in mentoring and motivating a large culinary team. Comfortable operating in a union environment.
Experience contributing to luxury menu planning for galas, weddings, corporate events, and brand activations. Comfort participating in tastings, presentations, and direct client interaction when needed.
**Personality Traits**
Calm, collected, and confident under pressure
Detail-driven, operationally minded, and passionate about excellence
A natural coach and mentor who leads by example
Flexible and solution-oriented, able to pivot quickly with changing demands
Proud to represent the Waldorf Astoria brand at every level of service
**Key Contributions to the Team**
Oversees all food production and execution for banquet and catering events, ensuring consistency, quality, and timeliness
Maintains a pristine and highly organized banquet kitchen environment
Collaborates with Sales, Events, Stewarding, and the F&B Leadership team to ensure flawless event execution
Manages labor, prep, and execution schedules, with accountability for efficiency and cost
Builds a positive and respectful team culture focused on continuous improvement and service excellence
**What are we looking for?**
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:
+ Hospitality - We're passionate about delivering exceptional guest experiences.
+ Integrity - We do the right thing, all the time.
+ Leadership - We're leaders in our industry and in our communities.
+ Teamwork - We're team players in everything we do.
+ Ownership - We're the owners of our actions and decisions.
+ Now - We operate with a sense of urgency and discipline
In addition, we look for the demonstration of the following key attributes:
+ Quality
+ Productivity
+ Dependability
+ Customer Focus
+ Adaptability
**What will it be like to work for Hilton?**
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across itsglobal brands ( Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
**The Benefits** - Hilton is proud to support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as:
+ Access to pay when you need it through DailyPay
+ Medical Insurance Coverage - for you and your family
+ Mental health resources including Employee Assistance Program
+ Best-in-Class Paid Time Off (PTO)
+ Go Hilton travel program: 100 nights of discounted travel
+ Career growth and development
+ Team Member Resource Groups
+ Recognition and rewards programs
_*_ _Available benefits may vary depending upon property-specific terms and conditions of employment._
**Pay Rate: ** The annualsalaryrange for this role is $130,000-$150,000 and is based on applicable and specialized experience and location.
#LI-JS3
**Job:** _Culinary_
**Title:** _Management Chef, Banquets - Waldorf Astoria New York_
**Location:** _null_
**Requisition ID:** _HOT0BT5M_
**EOE/AA/Disabled/Veterans**

Are you a culinary visionary with a passion for creating unforgettable dining experiences, even from afar? Our client is seeking a highly skilled and innovative Executive Chef to lead their remote event catering operations. This is a unique opportunity to leverage your expertise in menu development, food costing, and quality control in a fully remote capacity. You will be responsible for conceptualizing and executing diverse catering menus for a variety of events, from intimate virtual gatherings to large-scale corporate functions. Your role will involve collaborating closely with clients to understand their needs and preferences, ensuring all culinary aspects meet the highest standards. This includes managing food safety protocols, sourcing high-quality ingredients through local suppliers managed by on-site teams, and developing creative presentations that translate well for off-site delivery. You will also play a key role in training and guiding on-site catering staff through detailed digital guides and virtual check-ins. The ideal candidate will possess exceptional communication skills, a keen eye for detail, and a proven track record in high-volume catering or fine dining. A strong understanding of dietary restrictions and allergen management is essential. You will work with a dynamic team dedicated to excellence in event planning and execution. Your contributions will directly impact client satisfaction and the success of our catered events across various regions. If you are a self-motivated professional, adept at managing projects and teams remotely, and ready to redefine event catering, we encourage you to apply.
Responsibilities:

• Develop innovative and diverse catering menus suitable for remote execution and delivery.
• Conduct virtual tastings and consultations with clients to finalize event menus.
• Oversee food cost management and profitability of all catering services.
• Establish and maintain rigorous food safety and sanitation standards across all operational aspects.
• Source and vet ingredient suppliers through coordination with local on-site teams.
• Create detailed digital preparation guides and quality control checklists for on-site execution.
• Provide remote training and support to event catering teams.
• Ensure consistent quality and presentation of all food items.
• Stay abreast of current culinary trends, techniques, and industry best practices.
• Collaborate with event planning teams to ensure seamless execution.

Qualifications:

• Bachelor's degree in Culinary Arts, Hospitality Management, or a related field.
• Minimum of 5 years of experience as an Executive Chef or Senior Sous Chef, with a focus on catering.
• Demonstrated experience in menu engineering and creative culinary design.
• Proficiency in food costing, budgeting, and inventory management.
• Strong understanding of food safety regulations (e.g., ServSafe certification preferred).
• Excellent remote communication, leadership, and project management skills.
• Ability to work independently and manage multiple projects simultaneously in a remote environment.
• Familiarity with various cuisines and dietary needs (vegan, gluten-free, etc.).
• Culinary certification from a recognized institution is a plus.

This position is based in Chicago, Illinois, US , but is a fully remote role.

**Job Description**
The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs.
**Job Responsibilities**
+ Schedules and assigns daily work activities to staff and supervises the completion of tasks.
+ Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc.
+ Cooks and prepares food following production guidelines and standardized recipes
+ Sets up workstation with all needed ingredients and equipment
+ Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items
+ Safely uses all food utensils including knives
+ Operates equipment such as ovens, stoves, slicers, mixers, etc.
+ Bakes, roasts, broils, steams, and uses a variety of cooking methods on meats, vegetables, and other foods
+ Arranges, garnishes, and portions food following established guidelines
+ Properly stores food by following food safety policies and procedures
+ Cleans and sanitizes work areas, equipment, and utensils
+ Maintains excellent customer service with a positive attitude towards guests, customers, clients, co-workers, etc.
+ Follows Aramark safety policies and procedures including food safety and sanitation
+ Ensures security of company assets
+ Produces and maintains work schedules and may prepare production records.
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
**Qualifications**
+ Previous supervisor experience in a related role preferred
+ Experience as a cook or related role required
+ Ability to work independently with limited supervision required
+ Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage
+ Food safety certification required
+ Demonstrates basic math and counting skills
+ Demonstrates effective interpersonal and communication skills, both written and verbal
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).
**Education**
**About Aramark**
**Our Mission**
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
**About Aramark**
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Job Description

Job Description

Perkins Management Services is excited to welcome its newest client, Johnson C. Smith College. We are looking for hard working, energetic people to join our team. At PMSC you’ll enjoy an improved quality of life that’s unique in the hospitality industry. We are currently looking for experienced Sous Chef to join our team.

The SOUS CHEF assists the Executive Chef with oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.

• Maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products.
• Supervise/coordinate all culinary activities.
• Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
• Be accountable for a safe culture that creates a work environment where no one gets hurt.
• Estimate food consumption.
• Ensure proper equipment operation/maintenance.
• Conduct inventory.
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management.
• Recruit, hire, develop, and retain back of the house staff.
• Drive customer service and employee engagement through effective use of customer and employee engagement surveys.
• Look for opportunities to implement new products and services which support sales growth and client retention.
• Identify vertical sales growth opportunities and communicates with appropriate subject matter experts.

Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.

Education: The ideal candidates will possess a bachelor's degree or related culinary degree with 2-3 years of experience;

Core competencies: Leadership, Management

PMSC is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer. Candidates are considered for employment with PMSC without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, political beliefs, military status, marital status, veteran status or other classification protected by applicable federal, state or local law.

COVID PROTOCOL

In an effort to keep employees safe from Covid-19, Perkins Management strong suggests that all employees are fully vaccinated and boosted

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Job Description

Job Description

Perkins Management Services Company is a growing food service company.  We are looking for a CHEF MANAGER for one of our clients, Denmark Technical College. 

The CHEF MANAGER is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.  In conjunction with direct reports, (s)he shall develop strategic operational plans aligned with the client’s mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation.

• Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products.
• Responsible for menu planning and development.
• Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.
• Develop and be accountable for a safe culture that creates a work environment where no one gets hurt.
• Develop operational component forecasts; monitor expenses and reports all variances.
• Responsible for component’s budgeting and accounting functions.
• Conduct periodic inventory.
• Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management.
• Recruit, hire, develop, and retain front line team.
• Drive customer service and employee engagement through effective use of customer and employee engagement surveys.
• Maintain records to comply with PMS, government, and accrediting agency standards.
• Develop marketing plan for account.
• Look for opportunities to implement new products and services which support sales growth and client retention.
• Identify vertical sales growth opportunities and communicates with appropriate subject matter experts.
• Coordinate all catering events on campus.

QUALIFICATIONS:

The ideal candidate should have 1-3 years of food service experience as a chef with managerial experience.  The candidate should be able to work independently.   Serv Safe Certification required.

PMSC is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer. Candidates are considered for employment with PMSC without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, political beliefs, military status, marital status, veteran status or other classification protected by applicable federal, state or local law. 

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