Executive Chef

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
• Food safety certification (e.g., ServSafe) required
• Must be available to work evenings, weekends, and holidays
• Peak season runs from October through May and requires increased availability
• Seasonal slowdown/closure typically occurs in July and August