Executive Catering Chef

Executive Catering Chef

Reports To: General Manager & Ownership Group
Employment Type: Full-Time

Position Summary

The Executive Catering Chef is responsible for overseeing all culinary operations, ensuring the highest standards of food quality, presentation, and safety. This role involves menu development, cost control, staff leadership, and maintaining compliance with health and sanitation regulations.  There is a great deal of planning and timing that must go into this role. Being able to know how long each parties orders’ will take to prepare, how many staff are needed based on orders for the week, what food to purchase, etc.

We are growing rapidly and need someone who will be instrumental to the vision of creating a hospitality first mindset for both the entire staff of the company and every customer we serve. 

Key Responsibilities

• Menu Development: Create innovative, seasonal menus that align with the brand and customer preferences.
• Food Quality & Consistency: Ensure all dishes meet established standards for taste, presentation, and portion control.  At Tasty Table our food is many times the Star of the Show!!
• Inventory & Cost Management: Monitor food costs, manage inventory, and reduce waste while maintaining profitability.
• Team Leadership: Recruit, train, and supervise kitchen staff; foster a positive and productive work environment.  Offer coaching on proper cooking techniques and divide the daily tasks among the team.
• Scheduling & Workflow: Organize kitchen operations to ensure efficiency during peak service times.
• Compliance: Maintain strict adherence to health, safety, and sanitation standards.
• Equipment Maintenance: Ensure all kitchen equipment is properly maintained and serviced.  Work directly with GM on Maintenance issues.