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Executive Catering Chef

LocationHouston, Texas, United States
TypeOnsite
ApplyDescription
Summary: We are seeking a talented and passionate Executive Catering Chef to join our hospitality team. As Executive Catering Chef, you will foster a positive culinary culture and be responsible for overseeing all aspects of ordering, kitchen operations, portion control, menu execution, and food quality. Your expertise, creativity, and leadership will play a pivotal role in ensuring exceptional private event experiences for our guests.Duties:

  • Be a promotional spokesperson for Saint Arnold; this is a part of everyone’s job description
  • Serve as a role model for staff regarding policy, food production standards, teamwork, attitude, and professionalism
  • Perform all ordering for food products and kitchen supplies from multiple purveyors
  • Recruit, train, coach, schedule, and provide feedback to kitchen staff while promoting a culture of respect
  • Create and innovate new dishes and lead menu planning for catering menus, and multi-course beer dinners
  • Oversee food preparations, presentation, and service for all catering events
  • Adapt recipes for dietary restrictions, allergies, and special requests
  • Define and monitor line checks and opening & closing duties
  • Ensure food is always stored according to local health codes
  • Monitor inventory levels and execute monthly inventory counts
  • Ensure the kitchen is kept clean and all food regulations are followed
  • Collaborate with other Saint Arnold departments to ensure smooth event execution
  • Uphold all laws, rules, regulations, and company policies regarding the serving of alcoholic beverages and proper food handling
  • Proficiency in hospitality and kitchen management software, including Excel, Word, TripleSeat, XtraChef, and HotSchedules, and respond to all emails promptly
  • Attend outside events as required
  • Opening and closing duties as required
  • Perform additional duties as needed to support successful events

RequirementsQualifications

  • Minimum 5 years of supervisory kitchen experience preferred; significant prior related kitchen experience required
  • Culinary Degree or equivalent training preferred
  • Strong leadership in a fast-paced, high-pressure environment
  • Knowledge of weights, measures, and recipe conversions
  • Strong understanding of food safety and inventory concepts such as FIFO, time/temperature requirements, and food storage hierarchy
  • Food Safety Manager Certification (required before start and must be maintained)
  • Able to use all necessary software set forth by the company
  • Ability to maintain patience with guests and coworkers in difficult situations
  • Must be 18 years of age or older`
  • Ability to communicate in English (read and speak) 
  • Ability to lead and motivate a team effectively
  • Creative problem-solving skills to address unique guest needs

***We encourage applicants who may not meet every listed qualification to apply — your unique experience and perspective could be exactly what we're looking for.***



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