We are conducting a confidential search for an experienced Catering Chef to lead the culinary execution of a high-volume events and catering operation at a premier New York City destination. This is an excellent opportunity for a hands-on culinary leader who thrives in large-scale catering, special events, production planning, team leadership, and high-volume food service. Reporting to the Executive Chef, the Catering Chef will oversee event production and execution while managing culinary staff, purchasing, inventory, food costs, sanitation, and operational standards. Benefits & Compensation • Competitive base salary of $75,000–$85,000, based on experience and qualifications. • Full-time leadership opportunity within a highly respected, mission-driven organization. • Opportunity to oversee culinary execution for a diverse calendar of catered events and special functions. • Stable, on-site position with the opportunity to work alongside an experienced Executive Chef and culinary team. • Unique culinary environment offering exposure to high-volume events, daily food service, and large-scale venue operations. Requirements & Qualifications • Minimum of 5 years of culinary management experience, preferably within a high-volume food service or catering environment. • Strong experience executing catered events, including production planning, preparation, presentation, staffing, and event-day execution. • Demonstrated leadership skills with experience interviewing, hiring, training, scheduling, coaching, and developing culinary staff. • Strong knowledge of food costs, purchasing, inventory management, recipe costing, waste reduction, and kitchen financial controls. • Valid driver’s license and ability to work on-site while supporting food production and transportation throughout a large property. Preferred Background & Skills • Culinary degree or certification from an accredited culinary program is preferred. • NYC Food Protection Certificate and/or ServSafe certification preferred, with willingness to obtain required certifications after hire. • Background in high-volume catering, banquets, special events, hotels, clubs, cultural institutions, entertainment venues, or large-scale food service operations. • Proficiency with Microsoft Office and the ability to maintain production documents, recipe costing, menu databases, and operational records. • Strong communication, organization, problem-solving, and leadership skills with the ability to remain hands-on during demanding event periods. Day-to-Day Responsibilities • Lead culinary production and execution for catered events, overseeing food preparation, presentation, quality, timing, and overall guest experience. • Manage menu planning, food purchasing, production documentation, recipe costing, inventory, food transportation, and waste-control initiatives. • Supervise the Catering Sous Chef, part-time employees, and seasonal associates while managing hiring, training, scheduling, coaching, and performance. • Maintain exceptional kitchen cleanliness, equipment standards, food safety, and compliance with NYC Department of Health requirements and internal operating standards. • Partner closely with the Executive Chef and culinary team to communicate staffing, product, equipment, production, and operational needs while supporting daily food service operations as required. JOB ID: 181034 #post Anthony Leone