The following represents the primary duties and responsibilities of this position. Other duties may be assigned as needed.
Culinary Innovation & Program Development
Develop innovative menus, event concepts, and culinary experiences that align with client expectations and company standards.
Stay informed on emerging culinary trends, ingredients, techniques, and hospitality best practices.
Balance creativity with operational feasibility, labor requirements, budget expectations, and scalability.
Design offerings suitable for a variety of event formats, including executive meetings, receptions, conferences, employee activations, and large-scale special events.
Continuously evaluate and enhance the catering program to drive guest satisfaction and engagement.
Event Operations & Execution
Lead all culinary aspects of catering and event execution from planning through service delivery.
Oversee food production, event logistics, staffing plans, and operational readiness.
Ensure consistency in food quality, presentation, timing, and service standards.
Evaluate operational processes to improve efficiency, scalability, and overall guest experience.
Maintain exceptional attention to detail while managing multiple concurrent events and priorities.
Client Relations & Hospitality Leadership
Serve as a key ambassador for the catering program and primary culinary contact for clients and stakeholders.
Build and maintain strong client relationships through proactive communication and partnership.
Consult with clients to understand event objectives and create customized culinary solutions.
Participate in tastings, presentations, site visits, and client meetings.
Maintain a visible presence during events to ensure successful execution and guest satisfaction.
Leadership & Team Development
Lead, mentor, and develop culinary team members through coaching, training, and performance management.
Foster a culture of hospitality, accountability, innovation, and continuous improvement.
Promote collaboration between culinary, operations, and hospitality teams.
Support workforce planning, recruitment, onboarding, and succession development efforts.
Encourage creativity and professional growth across the culinary team.
Financial & Administrative Management
Manage catering food costs, labor expenses, and event profitability goals.
Support forecasting, budgeting, purchasing, and inventory management activities.
Maintain accurate event documentation, production schedules, staffing plans, and operational reports.
Ensure timely communication and coordination across all stakeholders.
Monitor operational performance metrics and identify opportunities for improvement.
Food Safety & Compliance
Ensure compliance with all food safety, sanitation, allergen, and workplace safety standards.
Maintain adherence to company policies, HACCP guidelines, and local regulatory requirements.
Lead corrective action efforts and support audit readiness activities.
