Catering Chef

Description

OUR CORE PURPOSE:

As an expression of God’s love in Southwest Florida, we exist to ensure that no one experiencing hunger, homelessness or addiction is alone or without a pathway for their journey from crisis to contributor. Together with our partners and participants, we cultivate communities where people are progressively seen, accepted, challenged, and supported. 

GENERAL SUMMARY

The Catering Chef is responsible for planning, preparing, and executing high-quality food service for catered events while ensuring exceptional presentation, food safety, and customer satisfaction. This position oversees kitchen operations related to catering functions, manages food preparation staff, coordinates event logistics, and maintains inventory and cost controls.

ESSENTIAL TASKS

• Culinary Operations
• Plan, prepare, and oversee the production of menu items for catering events.
• Develop creative and seasonal menus that meet client preferences and dietary requirements.
• Ensure consistency in food quality, taste, presentation, and portion control.
• Oversee food preparation, cooking, packaging, transportation, and event setup.
• Monitor food quality throughout production and service.
• Event Execution
• Coordinate with clients, event planners, and management regarding menus, timelines, and special requests.
• Manage on-site food service operations for catered functions, including setup and breakdown.
• Ensure events are executed according to established service standards and client expectations.
• Address guest concerns and provide solutions during events as needed.
• Leadership and Staff Management
• Supervise, train, schedule, and mentor catering kitchen staff.
• Foster a positive, collaborative, and high-performing team environment.
• Delegate responsibilities effectively to ensure efficient event execution.
• Participate in hiring and performance management activities.
• Inventory and Cost Control
• Manage food ordering, inventory levels, and supplier relationships.
• Monitor food and labor costs to meet budget objectives.
• Minimize food waste through effective forecasting and production planning.
• Ensure proper storage, labeling, and rotation of food products.
• Compliance and Safety
• Maintain compliance with all health department regulations, food safety standards, and sanitation guidelines.
• Ensure adherence to company policies and procedures.
• Conduct regular inspections of kitchen equipment and work areas.
• Maintain a clean, organized, and safe working environment.

Requirements

Education: 

• Preferred Bachelor’s Degree in hospitality, sales, or management.

Experience: 

• Must possess a minimum of 3-5 years’ experience in the hospitality industry, with a sales concentration. Caterease or other Catering Software knowledge.

Confidentiality: 

• Works with confidential information – account numbers

Mental/Visual Demands: 

• Flow of work requires normal mental and visual capabilities.

Physical Demand: 

• The employee is required to handle, feel and/or reach with hands and arms, squatting, bending, and constantly moving on a regular basis. The employee must frequently lift and/or move up to 30 pounds.

Working Conditions:

• Working in different weather conditions outside is to be expected.
• Must be willing to occasionally work non-standard work schedule including nights, weekends, and other unusual hours due to business needs. Travel will be required for this position.

Travel:

• Travel is required in this role. This role is required to maintain primary auto insurance minimum liability limits of $100,000/$300,000 bodily injury, $100,000 property damage or $300,000 combined single limit. Must be an approved St. Matthew’s House driver.