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Catering Chef

The CATERING CHEF is responsible for all food preparation and production for all catering events. 

  • Establish and maintain food production systems and procedures for food production for catering.
  • Supervise/coordinate all catering/culinary activities.
  • Responsible for catering 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.
  • Estimate food consumption for catering events.
  • Ensure proper equipment operation/maintenance.
  • Conduct periodic inventory of catering items.
  • Recruit, hire, develop, and retain back of the house catering staff.
  • 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.
  • Work with other catering staff with coordination of all catering events on campus.


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

Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. 

Core competencies: Leadership, Management

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