VIP Catering Chef

Bachelor's degree in a related field or equivalent and 5 years of professional experience

• Comprehensive knowledge of large-scale food production, catering operations, and commercial kitchen equipment.
• Strong understanding of food safety, sanitation regulations, allergen controls, and preventative health practices.
• Ability to plan, coordinate, and supervise food production across multiple service formats, including VIP events, banquets, and offsite catering.
• Demonstrated ability to enforce standardized recipes, product specifications, portion control, and presentation standards.
• Proven supervisory skills, including staff training, task assignment, performance monitoring, and real-time problem solving.
• Strong organizational and time-management skills with the ability to manage multiple priorities in a fast-paced environment.
• Effective communication and collaboration skills to support culinary leadership, event execution, and operational partners.
• Physical ability to perform the essential functions of the role, including extended standing, lifting up to 50 pounds, and working in high-temperature environments.
  
  

• Ability to work for extended periods standing, including in high-temperature environments.
• Ability to lift, push, pull, or roll up to 50 pounds at one time.
• Ability to perform frequent reaching, bending, kneeling, and lifting, and safely operate commercial kitchen equipment.
• Stand for long periods under conditions of high temperature.

• Provide supervisory-level leadership for menu planning and production execution across VIP events, banquets, and GC Delivers.
• Forecast event counts and review BEOs to translate requirements into accurate production plans.
• Manage yields, portioning, and recipe adherence to control food cost and reduce waste.
• Coordinate ordering, staging, and production timing to meet quality, budget, and delivery expectations for both on-site and offsite service.
  
  

• Manage and monitor food preparation and finishing for plated meals, buffets, receptions, and offsite catering orders.
• Verify compliance with standardized recipes, portion control, allergen awareness, and presentation standards.
• Ensure proper packaging, labeling, holding procedures, and staging for GC Delivers.
• Maintain consistent visual and quality standards across all service formats.

• Direct daily work assignments for culinary production and utility/sanitation staff during assigned shifts.
• Oversee multiple positions (line, prep, utility) and ensuring consistent execution.
• Organize workstation setup and assign tasks to ensure efficient production flow.
• Adjust staffing levels, priorities, and assignments in real time to meet changing event volume and timelines.
• Coordinate labor for offsite staging, packaging, labeling, and delivery handoffs as operational demand increases.

• Identify operational challenges related to production flow, food quality, safety, staffing, or service timing.
• Implement corrective actions and process improvements to protect service standards and minimize risk.
• Address issues impacting on-time execution, particularly for high-volume or offsite events.
• Communicate operational concerns and solutions to culinary leadership as appropriate.
  
  

• Provide hands-on training and coaching in recipes, portioning, plating standards, and station organization.
• Reinforce food safety, sanitation practices, and service readiness expectations.
• Deliver clear task instructions, follow-up, and real-time performance feedback.
• Support consistent skill development and accountability across the team.

• Maintain continuous inspection readiness by enforcing sanitation standards and safe chemical use.
• Ensure compliance with cleaning schedules and proper equipment care.
• Oversee accurate labeling, storage, and product rotation (FIFO) in all production and storage areas.
• Maintain sanitation and safety compliance for offsite packaging and transport preparation related to GC Delivers.