Chef de Cuisine - Main Event Caterers

Chef de Cuisine

Job Summary:
The Chef de Cuisine / Tasting Chef plays a pivotal role in leading the culinary team, developing innovative menus, and ensuring flawless execution during client tastings and high-end events. This role demands culinary excellence, leadership, and a deep understanding of flavor profiles, presentation, and guest experience.
 
 
Supervisory Responsibilities:
• Trains new staff in the department.
• Oversees the daily workflow of the department.
• Provides constructive and timely performance evaluations.

Duties/Responsibilities:
• Lead all client tastings, showcasing the company’s culinary vision, creativity, and commitment to quality.
• Collaborate with the Executive Chef on seasonal menu development and custom event menus.
• Supervise and mentor kitchen staff, ensuring consistency, professionalism, and efficiency.
• Oversee kitchen operations for tastings, VIP events, and key functions, ensuring dishes meet luxury standards.
• Work closely with sales and event planning teams to understand client preferences and translate them into culinary experiences.
• Maintain high standards of food safety, cleanliness, and kitchen organization in line with health regulations.
• Manage inventory, sourcing, and quality control of specialty ingredients used in tastings.
• Stay current with food trends, fine dining innovations, and emerging techniques to elevate the company’s culinary offerings.

Required Skills/Abilities:
• Strong culinary skills and creativity, with a passion for developing and delivering exceptional food experiences.
• Excellent communication and interpersonal abilities, with the ability to work collaboratively with clients and team members.
• Knowledge of food safety and sanitation practices, with a commitment to maintaining a clean and sanitary work environment.
• Ability to handle high-pressure situations and multitask effectively in a fast-paced setting.
• Experience with leading others and the ability to oversee and direct a team of kitchen staff.
• Strong inventory management skills, including purchasing from approved vendors.
• Proficiency with Microsoft Suite. Familiarity with catering platforms a plus.
• Flexibility to work evenings, weekends, and event-based schedules.

Education and Experience:
• Minimum 5-7 years of experience, with at least 3 years in a leadership role.
• Culinary degree from a recognized institution preferred.