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Executive Chef - High-Volume Catering
Our client, a premier catering and event services company, is seeking a talented and experienced Executive Chef to lead culinary operations for their high-volume event business. Based out of our main kitchen facility in Phoenix, Arizona, US , you will be responsible for menu development, food preparation, kitchen staff management, and ensuring the highest standards of quality, presentation, and food safety for a wide range of events, from intimate gatherings to large-scale corporate functions and weddings.
Responsibilities:
Design innovative and appealing menus that cater to diverse client needs, dietary restrictions, and event styles, while managing food costs effectively. Oversee all aspects of food preparation, cooking, and presentation, ensuring consistency and excellence for every event. Manage, train, and mentor the kitchen team, fostering a positive and productive work environment. Develop and implement strict food safety and sanitation protocols in compliance with all local health regulations (HACCP). Control food inventory, manage ordering, and establish strong relationships with suppliers to secure quality ingredients at competitive prices. Collaborate closely with the events team to understand client requirements, manage event logistics, and ensure seamless execution. Conduct regular kitchen equipment maintenance and ensure a safe and efficient working environment. Monitor food costs and labor expenses to meet budgetary goals without compromising quality. Stay updated on culinary trends, techniques, and ingredient sourcing to keep menus fresh and exciting. Participate in tastings and client meetings as needed.
Qualifications:
Culinary degree or equivalent professional culinary training from a reputable institution. Minimum of 7 years of progressive culinary experience, with at least 3 years in a leadership role (e.g., Executive Chef, Head Chef) within a high-volume catering or fine dining environment. Demonstrated expertise in menu planning, cost control, inventory management, and staff supervision. Strong knowledge of various cooking techniques, cuisines, and presentation styles. Proficiency in food safety regulations and best practices. Exceptional leadership, communication, and interpersonal skills. Ability to work under pressure, manage multiple priorities, and adapt to changing event demands. Creative flair and a passion for delivering exceptional culinary experiences. Flexibility to work evenings, weekends, and holidays as required by event schedules. Proficiency with kitchen management software is a plus.
This role is based at our central kitchen facility serving the Phoenix, Arizona, US metropolitan area. If you are a culinary artist with a passion for creating unforgettable dining experiences and possess strong leadership skills, we invite you to apply.
