10,419 Food Service Management jobs in the United States

Our client, a leader in innovative management solutions, is seeking a highly experienced and dynamic Director of Operations to lead their remote food service management division. This is a fully remote, strategic leadership role requiring a visionary individual to oversee and optimize operational efficiency across multiple client locations. You will be responsible for developing and implementing best-in-class operational strategies, ensuring the highest standards of quality, safety, and client satisfaction. Your role will involve managing a distributed team of operational managers and staff, driving performance, and fostering a culture of excellence. Key responsibilities include establishing operational policies and procedures, managing budgets and financial performance for the division, and identifying opportunities for process improvement and cost savings. You will collaborate closely with sales, culinary, and client relations teams to ensure seamless service delivery and client retention. The ideal candidate possesses a deep understanding of food service operations, supply chain management, and team leadership within a decentralized environment. Exceptional strategic planning, problem-solving, and decision-making skills are essential. You must be adept at motivating and leading remote teams, leveraging technology to enhance communication and oversight, and driving consistent results. This is an unparalleled opportunity to shape the future of remote food service management and make a significant impact on our client's growth and success. If you are passionate about operational excellence and thrive in a remote leadership capacity, we encourage you to apply.

Key Responsibilities:

• Oversee and direct all operational activities for the remote food service management division, ensuring efficiency and quality.
• Develop and implement strategic operational plans to achieve business objectives and enhance client satisfaction.
• Manage and lead a distributed team of operational managers, providing guidance, support, and performance feedback.
• Establish and enforce high standards for food safety, sanitation, and regulatory compliance across all operations.
• Monitor financial performance, manage budgets, and identify opportunities for cost optimization and revenue enhancement.
• Drive continuous improvement initiatives to streamline processes, improve service delivery, and increase productivity.
• Collaborate with cross-functional teams, including sales, culinary development, and client relations, to ensure integrated service delivery.
• Develop and maintain strong relationships with key clients, ensuring their needs are met and expectations are exceeded.
• Implement and leverage technology solutions to enhance operational oversight, communication, and reporting.
• Analyze operational data to identify trends, assess performance, and inform strategic decision-making.

Qualifications:

• Bachelor's degree in Business Administration, Hospitality Management, Operations Management, or a related field. Master's degree preferred.
• Minimum of 10 years of progressive experience in operations management, with a significant focus on the food service or hospitality industry.
• Proven track record of successfully managing complex operations, preferably in a multi-site or remote environment.
• Demonstrated expertise in food safety, sanitation, and regulatory compliance.
• Strong financial acumen, including experience with budgeting, P&L management, and cost control.
• Exceptional leadership, team management, and interpersonal skills, with the ability to inspire and motivate remote teams.
• Strategic thinker with strong analytical, problem-solving, and decision-making capabilities.
• Excellent communication and presentation skills, with the ability to engage effectively with clients and stakeholders.
• Proficiency in relevant operational software and technology platforms.
• Ability to travel as needed to support client sites or team meetings.

**Location:**
+ We are hiring immediately for a **Food Service Management Intern** position.
+ **Address** : 1910 W University Dr Boise, ID _Note: online applications accepted_ _only_ _._
+ **Schedule** : To be determined based on class schedule and business needs.
+ **Pay Rate:** $15.00 per hour.
**We Make Applying Easy!** Want to apply to this job via text messaging? Text **JOB** to 75000 and **search requisition ID** **number** ** ** .
_The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions:_ _ Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today!
**General Description** :
You will be working closely with the leaders in the hospitality group at Boise State University, developing skills and competencies to understand what is needed to be successful in the world of hospitality. You will gain valuable experience in the following areas: operations, marketing, administration, guest services, problem resolution, planning and implementation of innovation and client relationship skills. This internship involves hands on experiences which will provide many opportunities for your personal success in a career of hospitality.
**The Requirements** :
- Interest in the hospitality and service industry
- Attitude of a leader
- Enjoyment of inspiring others
- Articulate
- Good to better interpersonal skills
- Enjoy building relationships
- General interest and knowledge
- Awareness to sustainability practices
**Interest in one or more of the following** :
- Sustainability
- Carbon foodprint
- Farm to Fork
- Quality Assurance
**Job Responsibilities (May include any or all)** :
- Executing operational standards
- Financials, P+L, Loss Prevention
- Safety and Quality Assurance: Safe food in a safe environment
- Assuring an exceptional guest experience
- Client Relations and Contractual Commitments
- Associate learning and development
- Operational support of serving platforms
- Working in different settings: FOH, BOH, Catering, Marketing and Administration
- People management (schedules, time management)
- Inventory management
**Learning Objectives** :
- Demonstrate awareness, understanding and skills necessary to work in a diverse environment.
- Experience opportunities to learn, observe, and practice a variety of experiences in the world of hospitality.
**Job Summary**
**This position is paid, but not eligible for benefits such as medical, relocation, or housing.**
_Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company's behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year._
**Our Commitment to Diversity and Inclusion**
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Applications are accepted on an ongoing basis.
Chartwells Higher Ed maintains a drug-free workplace.

Chartwells K12
**Position Title: DIRECTOR OF DINING SERVICES II - K-12 FOOD SERVICE MANAGEMENT - CONFLUENCE ACADEMIES - ST. LOUIS, MO**
Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit .
**Job Summary**
**Job Summary:**
**The Director of Dining Services** is an exciting opportunity for an energetic, entrepreneurial manager who is constantly seeking a better way to conduct business. This key leadership position is directly responsible for the successful operation of Dining Services. The Director ensures client, customer service/satisfaction with efficient cost effective management that both meets and exceeds stated expectations. They are responsible for all food service-related activities, including retail, cafeterias, catering, quality improvement, sanitation, and all client-related activities.
**Key Responsibilities:**
+ Manages salaried managers and hourly associates in the Food Service Department
+ Oversees the overall direction, coordination, and evaluation of the account
+ Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
+ Prepares and manages annual budget
+ Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.
+ Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control
+ Other duties as assigned
**Preferred Qualifications:**
+ B.S. Degree in Food Services Technology/Management, Hospitality, General Business, Nutrition or related subject areas
+ Five to seven years of direct foodservice operational management experience with inventory and purchasing knowledge and control
+ Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
+ Previous P&L accountability or contract-managed service experience is desirable
+ Strong supervisory, leadership, management and coaching skills
+ Strong communication skills, both written and verbal
+ Ability to communicate on various levels to include management, client, customer and associate levels
+ Excellent financial, budgetary, accounting and computational skills
+ Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
+ ServSafe® Certified
**Apply to Chartwells Schools today!**
_Chartwells Schools is a member of Compass Group USA_
Click here to Learn More about the Compass Story ( Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.**
**Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.**
Chartwells K-12 maintains a drug-free workplace.
Applications are accepted on an ongoing basis.
**Associates at Chartwells K-12** **are offered many fantastic benefits.**
+ Medical
+ Dental
+ Vision
+ Life Insurance/ AD
+ Disability Insurance
+ Retirement Plan
+ Paid Time Off
+ Holiday Time Off (varies by site/state)
+ Associate Shopping Program
+ Health and Wellness Programs
+ Discount Marketplace
+ Identity Theft Protection
+ Pet Insurance
+ Commuter Benefits
+ Employee Assistance Program
+ Flexible Spending Accounts (FSAs)
+ Paid Parental Leave
+ Personal Leave
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here ( for paid time off benefits information.

**Additional Information**
**Job Number**
**Job Category** Procurement, Purchasing, and Quality Assurance
**Location** Marriott International HQ, 7750 Wisconsin Avenue, Bethesda, Maryland, United States, 20814VIEW ON MAP ( Full Time
**Located Remotely?** Y
**Position Type** Management
**Pay Range:** $98,400-$150,300 annually
**Bonus Eligible:** Y
**Expiration Date:** 11/19/2025
This is a corporate/above property/regional job code, and a central job description is not available. Please work with your human resources partner to obtain or create the appropriate job description for this role.
**JOB SUMMARY**
The Senior Manager, Category Management - Food Service & Direct Beverage is a key member of the US/CN Procurement team, responsible for driving best-in-class category management and strategic sourcing specifically within the food service category. This leader will partner with culinary, brand, and operations to continuously curate a beverage procurement strategy in service of customer experience, enterprise partnership, and operator profitability. Reporting to the Senior Director, Procurement, this role ensures adherence to Marriott's procurement policies and processes, serves as a point of escalation for beverage-related sourcing issues, and delivers effective communications across all levels, including executive leadership. The Senior Manager leads cross-functional teams on food service procurement initiatives and projects, partnering closely with corporate, continent, and discipline leaders to develop and execute strategies that enhance supplier governance, promote responsible sourcing, and support financial sustainability in food and beverage operations. The ideal candidate will bring deep expertise in food service category management, strategic sourcing, risk mitigation, and regulatory compliance, and demonstrate strong stakeholder engagement skills within a geographically dispersed and highly matrixed environment.
**CANDIDATE PROFILE**
Education and Experience
_Required_
+ 4-year bachelor's degree from an accredited university in Business Administration, Finance, Hotel Management, or related sector.
+ 7+ years of procurement experience. Deep technical knowledge of category management and strategic sourcing in beverage manufacturing & distribution categories (CSD, coffee, water, etc.)
+ Excellent project/program management skills and ability to independently manage multiple projects simultaneously
+ Demonstrated ability to create strategy and implement change while working in a geographically dispersed team in a highly matrixed cross-discipline environment.
+ Strong analytical skills for planning, estimating, budgeting, and monitoring program/project work.
+ Ability to travel up to 25%
_Preferred_
+ Graduate/post graduate degree
+ Strong verbal and written communication skills with the ability to articulate complex ideas in easy-to-understand business terms
**CORE WORK ACTIVITIES**
+ Act as a procurement business partner to business disciplines, providing guidance on category management, strategic sourcing, policy and risk management.
+ Establish, continuously refine, and implement category management and sourcing strategies for beverage categories, ensuring alignment with discipline partners and company objectives.
+ Stay abreast of demand patterns and category spend in beverage, cost benchmarks, and business trends to identify potential suppliers, advise on competitive dynamics, and proactively work with stakeholders to modify strategies to meet enterprise-wide requirements, manage risk and optimize costs.
+ Identify and develop strategies to mitigate potential risks within the supply chain for assigned categories, ensuring business continuity and stability.
+ Manage and optimize supplier relationships, ensuring quality and cost-effectiveness.
+ Recommend new sourcing strategies, process improvements, and supplier relationships for food service categories.
+ Create timelines and organize teams to implement sourcing strategies and initiatives.
+ Provide thought leadership and end-to-end ownership of sourcing events for major initiatives.
+ Develop effective internal tracking mechanisms and measurements to monitor the competitive bidding process for beverage suppliers.
+ Leverage strong analytical and communication skills to manage all aspects of competitive bids, including analyzing and scoring multiple proposals, creating corresponding business cases (including financial reports), and presenting clear and concise summaries of recommended options.
+ Utilize training programs and awareness initiatives to ensure procurement teams and stakeholders understand and adhere to policies and governance frameworks.
+ Consistently utilize governance mechanisms for supplier onboarding, performance management, and contract compliance.
+ Work collaboratively with cross-functional teams across the enterprise and within Global Procurement to achieve shared goals.
+ Ensure procurement strategies align with corporate sustainability goals, ethical sourcing standards, and supplier diversity initiatives.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates.  We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
All positions offer a 401(k) plan, stock purchase plan, discounts at Marriott properties, commuter benefits, employee assistance plan, and childcare discounts. Benefits are subject to terms and conditions, which may include rules regarding eligibility, enrollment, waiting period, contribution, benefit limits, election changes, benefit exclusions, and others. Click here ( to learn more.
Full-time positions also offer coverage for medical, dental, vision, health care flexible spending account, dependent care flexible spending account, life insurance, disability insurance, accident insurance, adoption expense reimbursements, paid parental leave and educational assistance.
**Washington Applicants Only** : Employees will accrue paid sick leave, 0.077 PTO balance for every hour worked and be eligible to receive a minimum of 9 holidays annually.
Marriott HQ is committed to a hybrid work environment that enables associates to Be connected. Headquarters-based positions are considered hybrid, for candidates within a commuting distance to Bethesda, MD; candidates outside of commuting distance to Bethesda, MD will be considered for Remote positions.
Marriott International is the world's largest hotel company, with more brands, more hotels and more opportunities for associates to grow and succeed. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**Job Description**
Your career starts here! Take advantage of our operations on your campus by kickstarting your future with our passionate teams and dedicated leaders who are ready to get you to where you want to go.
As a Student Food Services / Catering Worker, not only will you play an important part in helping us prep food and follow safety guidelines, but you?ll master customer service and social skills! Prior experience isn?t the most important thing ? we're looking for students who are ready to be trailblazers with Aramark. Pursue what matters and apply to join our team today.
Essential functions and responsibilities of the position may vary by location based on client requirements and business needs.
**Job Responsibilities**
Prepares and builds food items according to standardized recipes and directions
Properly stores food in accordance with standards
Sets up workstations including prep tables, service counters, hot wells, steam tables, etc.
Breaks down, cleans, and sanitizes workstations
Serves food to customers while ensuring guest satisfaction and anticipating the customers? needs
Replenishes food items and ensure product is stocked to appropriate levels
Maintains excellent customer service and positive demeanor towards guest, customers, clients, co-workers, etc.
Adheres to Aramark safety policies and procedures including food safety and sanitation
Ensures security of company assets
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 food service experience preferred
Must have or acquire food safety certification
Demonstrates guest service skills
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**
Time to step up your career! This is your moment to shine and lead the way for others too. We?re hiring full-time Food Service Supervisors to join our passionate Food Services Team. Alongside a manager who will help coordinate and lead operations, you?ll help oversee staff, collaborate with teammates, and help where needed. We can?t wait to see your growth, all while igniting your passion and pursuing what matters to you.
**Job Responsibilities**
Produce and maintain work schedules and may prepare production packets (Production sheets and recipes).
Direct daily activities.
Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
Ensure that food items are stored in a safe, organized, and hazard-free environment.
Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures.
Maintain a sanitary department following health and safety codes and regulations.
Maintain accurate inventory on a weekly basis.
May prepare orders as needed to ensure accurate production for location.
Supervise and evaluate employees; counsel; promote employee growth, efficiency, morale, and teamwork.
Maintain a safe and hazard-free working environment.
Train/mentor other food service workers.
Maintain logs on all maintenance required on equipment within the department.
Ensure all food safety/temperature logs are completed with appropriate corrective action, as necessary.
Perform preventative maintenance checklist.
Recommend replacement of existing equipment to meet needs of facility.
Proficiency in multi-tasking.
Perform other duties as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program.
Must fill in for absent employees at location, as necessary.
Maintain knowledge of daily catering events and confirm they are prepared and delivered on time.
Be able to work occasional night and weekend catered events.
Attend food service meetings with staff.
Maintain communication with staff (including office staff, e-mail, phone calls, inter-office mail, etc).
May perform cashier duties as the need arises.
Promote good public relations.
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**
Must read, write, and understand verbal instructions
Must complete a sanitation course either before or during first year
Must be knowledgeable in operating an efficient cost-effective program.
Ability to perform basic arithmetic
Maintain emotional control under stress
Ability to resolve interpersonal situations
Strong organizational skills
**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 .

Our client, a leading name in innovative catering solutions, is seeking a highly experienced and creative Senior Executive Chef to lead their remote culinary operations. This is a unique opportunity to shape menus, manage supply chains, and ensure exceptional food quality for a diverse clientele, all from the comfort of your home office. You will be responsible for developing and implementing cutting-edge culinary strategies, overseeing menu engineering, and maintaining stringent food safety and sanitation standards across all projects. This role requires a deep understanding of various dietary needs and preferences, from gourmet dining to large-scale event catering. You will collaborate closely with event planners, clients, and a distributed team of culinary professionals to deliver unforgettable gastronomic experiences. The ideal candidate will possess a strong background in fine dining, a proven ability to manage budgets effectively, and exceptional leadership skills to inspire and mentor remote kitchen staff. Responsibilities include developing standardized recipes, conducting virtual taste tests and quality control assessments, sourcing high-quality ingredients through established supplier networks, and staying abreast of global culinary trends. You will also be instrumental in training and certifying new culinary team members virtually. The role involves significant stakeholder management, requiring clear and concise communication via video conferencing and project management tools. This is a fully remote position based out of **Salt Lake City, Utah, US**, offering flexibility and the chance to work with a dynamic, forward-thinking company. A passion for food innovation and a commitment to excellence are essential. This role demands an individual who can translate vision into exceptional dining realities without being physically present in a kitchen.

Our client is seeking a highly creative and experienced Executive Catering Chef to lead their culinary operations remotely. While the role involves remote management and menu development, there will be occasional travel required for site visits and major event oversight. This position demands exceptional culinary skills, strong leadership abilities, and a deep understanding of event catering and food safety standards. The ideal candidate will be adept at managing virtual teams and inspiring culinary excellence from afar.

Responsibilities:

• Develop innovative and appealing menus for a wide range of catering events, considering dietary restrictions and seasonal ingredients.
• Oversee and guide remote culinary teams, ensuring high standards of food preparation and presentation.
• Manage food costs, inventory, and supplier relationships to optimize profitability.
• Ensure strict adherence to all health, safety, and sanitation regulations.
• Collaborate with event planners and clients to understand their vision and deliver exceptional culinary experiences.
• Develop and implement standardized recipes and plating guides.
• Conduct virtual training sessions for culinary staff on techniques, menu items, and safety protocols.
• Stay current with industry trends in food and beverage, event catering, and presentation.
• Contribute to the overall strategic direction of the catering division.
• Manage kitchen operations virtually, including equipment maintenance and scheduling.
• Perform site inspections and quality control during major events.
• Foster a culture of creativity, teamwork, and continuous improvement within the culinary team.

Qualifications:

• Culinary degree from an accredited institution or equivalent professional experience.
• Minimum of 8 years of experience in professional cooking, with at least 4 years in a senior culinary leadership role, specifically in catering or high-volume events.
• Demonstrated expertise in menu development, food costing, and inventory management.
• Strong knowledge of food safety regulations (e.g., ServSafe certification).
• Excellent leadership, communication, and organizational skills.
• Proficiency in virtual collaboration tools and remote management techniques.
• Ability to travel occasionally as needed for events and site visits.
• Creative flair and passion for developing unique culinary experiences.
• Experience managing budgets and P&Ls for a culinary department.
• Proven ability to work under pressure and meet tight deadlines.

This is a unique opportunity for a talented chef to lead culinary innovation and execution for a premier catering service, leveraging remote capabilities to shape exceptional events. Join us in delivering unforgettable dining experiences for clients across various venues.

Our client is seeking an exceptional and visionary Head Catering Chef to lead their culinary operations. This is a unique, fully remote management role where you will guide and inspire a team of chefs and kitchen staff from a distance. The ideal candidate will possess extensive experience in high-volume catering, menu development, food costing, and team leadership. You will be responsible for ensuring the highest standards of culinary excellence, food safety, and client satisfaction across all events. This role requires a creative culinary artist with strong organizational and communication skills to effectively manage operations remotely.

Responsibilities:

• Develop innovative and diverse menus that cater to a wide range of client needs and dietary preferences.
• Oversee all aspects of food preparation, presentation, and execution for catering events.
• Manage kitchen operations, including inventory control, ordering, and waste reduction.
• Ensure strict adherence to food safety and sanitation standards (HACCP, ServSafe).
• Lead, train, and motivate the culinary team to achieve high performance.
• Collaborate with event planners and clients to understand specific requirements and deliver exceptional culinary experiences.
• Develop and manage food costs to ensure profitability while maintaining quality.
• Source high-quality ingredients from reputable suppliers.
• Implement and maintain creative plating and presentation techniques.
• Conduct regular quality checks and provide feedback to the culinary team.
• Stay updated on culinary trends and incorporate them into menu development.
• Troubleshoot any issues that arise in the kitchen or during event execution.

Qualifications:

• Culinary degree from an accredited institution or equivalent professional experience.
• Minimum of 8 years of progressive experience in the catering or hospitality industry, with at least 3 years in a Head Chef or Sous Chef role.
• Extensive knowledge of various cuisines and dietary requirements (e.g., vegan, gluten-free, allergies).
• Proven ability to manage food costs, inventory, and supplier relationships effectively.
• Strong leadership, team management, and communication skills, especially in a remote setting.
• Creative culinary vision and a passion for high-quality food.
• Proficiency in Microsoft Office Suite and familiarity with catering management software.
• Excellent organizational and problem-solving skills.
• Ability to work independently and make critical decisions in a fast-paced environment.
• Food handler certification and ServSafe certification required.

This is an exciting opportunity for a talented culinary leader to shape the future of our client's catering offerings, managing a remote team and driving culinary innovation.