Position Overview: Spuntino Catering is seeking a talented and experienced Executive Chef to lead our culinary operations and deliver exceptional food experiences across a wide range of events. This role requires a hands-on leader who thrives in both kitchen and off-site environments, with a passion for innovation, quality, and execution.
Key Responsibilities
Lead all culinary operations, ensuring high-quality, consistent food execution across all events (buffet, plated, stations, and passed hors d'oeuvres)
Develop and execute seasonal menus aligned with the brand, incorporating current culinary trends and innovative concepts
Customize menus to meet client needs, including dietary restrictions and specialized requests (vegan, gluten-free, allergies, etc.)
Support sales and event teams in building proposals for high-end or complex events
Oversee food production, including prep lists, timelines, and high-volume execution for events of varying sizes
Execute off-site events in non-traditional kitchen environments, maintaining organization and adaptability under pressure
Coordinate logistics with internal teams to ensure all food, equipment, and supplies are prepared, transported, and properly handled
Manage purchasing, vendor relationships, and inventory levels while maintaining cost efficiency and minimizing waste
Monitor food cost, portion control, and overall budget adherence without compromising quality
Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication, professionalism, and team performance
Collaborate closely with front-of-house and event teams to ensure seamless event execution
Ensure compliance with all food safety and sanitation standards, maintaining proper handling, storage, and cleanliness in all environments
Assist with loading/unloading and transportation of food and equipment; comfortable driving company vehicles, including refrigerated trucks
Qualifications
Proven experience as an Executive Chef or in a senior culinary leadership role, preferably in catering or high-volume events
Strong knowledge of menu development, multiple service styles, and large-scale food production
Excellent organizational, leadership, and problem-solving skills
Ability to thrive in fast-paced, high-pressure environments and adapt to last-minute changes
Strong understanding of food cost control and operational efficiency