What are the responsibilities and job description for the Catering Chef position at Carmine's Gourmet Market?
Job Summary
Catering Chef is a hands-on leader responsible for overseeing daily kitchen operations, including recruiting, training, catering execution, and food preparation. This role is central to delivering culinary excellence, mentoring staff, and creating refined, innovative catering experiences that align with the company’s elevated standards. The position partners with operations to ensure top-quality catering experiences, regulatory compliance, and strong financial performance, while developing the skills needed for long-term culinary leadership.
Bonus incentives, growth opportunities and employee discount available.
Key Responsibilities
Culinary Leadership & Operations
- Lead kitchen operations, ensuring consistency and excellence.
- Collaborate with the Director of Operations and management team to implement business strategies aligned with company mission, vision, and values.
- Drive catering menu execution and implement systems that improve efficiency and consistency.
- Oversee food purchasing, inventory, and cost controls to optimize financial results.
- Ensure compliance with food safety, sanitation, and regulatory standards.
- Monitor and manage controllable costs to maintain operations within budget.
Team Development & Training
- Recruit, onboard, and train kitchen staff to build high-performing teams.
- Provide ongoing mentorship and professional development opportunities for culinary staff.
- Foster a positive and productive kitchen culture that emphasizes teamwork, accountability, and continuous improvement.
Culinary Innovation & Guest Experience
- Support the development of innovative, seasonal catering menus that balance creativity with operational feasibility.
- Ensure offerings reflect both technical excellence and current culinary trends.
- Maintain high standards of quality, presentation, and hospitality to exceed guest expectations.
- Participate in special events, catering, and large-scale foodservice operations as needed.
Preferred Qualifications
- Associate’s degree in Culinary Arts or equivalent professional experience.
- Minimum 5 years of progressive culinary and kitchen management experience (multi-unit or high-volume strongly preferred).
- Extensive catering and institutional/batch cooking experience.
- Proven ability to design and execute seasonal, innovative menus.
- Strong background in high-volume, complex foodservice operations.
- Hands-on culinary skills with a focus on both execution and leadership.
- Comprehensive knowledge of food and catering trends, cost controls, sanitation, and production standards.
- Proficiency with Microsoft Office (Word, Excel, PowerPoint, Outlook) and general computer systems.
- ServSafe certification.
Job Type: Full-time
Pay: From $100,000.00 per year
Benefits:
- 401(k) matching
- Health insurance
- Paid time off
Work Location: In person
Salary : $100,000