Who are we?

Beginning in 1989, Creative Edge reinvented the notion of event cuisine by developing the industry trend of “food as design”. Creative Edge Parties became New York City’s first full-service caterer that put as much emphasis on the quality of the food as the presentation of the food. We know our clients start by visually taking in the experience and then biting in. Having our home base in the famed West Village Archive Building since 1995, we have been able to parallel the trends of the food industry while creating a few of our own. Harnessing our intense passion for food exploration, in 2015 we established our second home, launching Creative Edge Florida in the center of Miami’s Design District. CEP FL produces the same quality events that are synonymous with our brand, Florida style.

How you’ll innovate:

• Assist the Chef de Cuisine in maintaining exceptional food quality and presentation, adhering to our brand standards, and exceeding client expectations.
• Collaborate with the culinary team, including chefs, cooks, and kitchen staff, providing guidance, coaching, and support to maximize their potential.
• Support the Chef de Cuisine in managing kitchen operations, including inventory management, cost control, and kitchen equipment maintenance.
• Work closely with internal teams to understand and execute event-specific needs and preferences effectively.
• Attend and provide ongoing leadership in the on-site execution of catering events, ensuring flawless food preparation, plating, and presentation.
• Work closely with the Chef de Cuisine, Director of Culinary Innovation, and VP of Staffing to direct and manage to work of hourly party-chefs, including but not limited to training, coaching, and development.
• Demonstrate exceptional attention to detail, ensuring quality control and adherence to food production timelines.
• Comply with food safety, sanitation, and hygiene practices in accordance with local health regulations and company policies.

What we’re looking for:

• Proven experience as a Sous Chef or Cook I in the catering industry– bonus points for experience in a high-end luxury environment.
• Experience providing leadership over a team of full-time and seasonal/on-all team members, including training and setting of expectations.
• Excellent written, verbal, and presentation skills, including experience communicating with executive leadership.
• Strong multitasking and prioritization skills; ability and desire to perform well in in fast-paced, highly creative, and constantly evolving environment.
• Flexibility to work evenings and weekends, as determined by business need and our calendar of events. Overtime is required and to be expected during high volume times (typically October-May)