Executive Catering Chef

Culinary Innovation & Program Development

The Events & Catering Chef is responsible for developing innovative menus, event concepts, and culinary experiences that align with client expectations and company standards. They stay informed on emerging culinary trends, ingredients, techniques, and hospitality best practices, balancing creativity with operational feasibility, labor requirements, budget expectations, and scalability. They design offerings suitable for a variety of event formats, including executive meetings, receptions, conferences, employee activations, and large-scale special events, and continuously evaluate and enhance the catering program to drive guest satisfaction and engagement.

Event Operations & Execution

Leading all culinary aspects of catering and event execution from planning through service delivery, the ideal candidate oversees food production, event logistics, staffing plans, and operational readiness. They ensure consistency in food quality, presentation, timing, and service standards, evaluate operational processes to improve efficiency, scalability, and overall guest experience, and maintain exceptional attention to detail while managing multiple concurrent events and priorities.

Client Relations & Hospitality Leadership

Serving as a key ambassador for the catering program and primary culinary contact for clients and stakeholders, the ideal candidate builds and maintains strong client relationships through proactive communication and partnership. They consult with clients to understand event objectives and create customized culinary solutions, participate in tastings, presentations, site visits, and client meetings, and maintain a visible presence during events to ensure successful execution and guest satisfaction.

Leadership & Team Development

Leading, mentoring, and developing culinary team members through coaching, training, and performance management, the ideal candidate fosters a culture of hospitality, accountability, innovation, and continuous improvement. They 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, and manage corrective action efforts and support audit readiness activities.

Financial & Administrative Management

Managing catering food costs, labor expenses, and event profitability goals, the ideal candidate supports forecasting, budgeting, purchasing, and inventory management activities. They 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

Ensuring compliance with all food safety, sanitation, allergen, and workplace safety standards, the ideal candidate maintains adherence to company policies, HACCP guidelines, and local regulatory requirements. They lead corrective action efforts and support audit readiness activities, and maintain a visible presence during events to ensure successful execution and guest satisfaction.

Qualifications

• Associate degree in Culinary Arts, Hospitality Management, or related field, or equivalent combination of education and experience
• 5+ years of progressive culinary leadership experience
• 3+ years of catering, events, banquet, or hospitality management experience
• Experience managing high-volume catering operations and complex event execution
• Demonstrated success leading culinary teams in a hospitality-driven environment
• Strong knowledge of food safety, sanitation, and allergen management practices
• Experience managing labor, food cost controls, and operational budgets
• Proficiency in Microsoft Office Suite and catering/event management systems
• ServSafe Manager Certification or equivalent food safety certification

PREFERRED QUALIFICATIONS

• Bachelor's degree in Culinary Arts, Hospitality Management, Business Administration, or related field
• Corporate dining, luxury hospitality, conference center, or large-scale catering experience
• Certified Executive Chef (CEC) or other professional culinary certification
• Experience supporting executive-level events and VIP hospitality programs
• Experience developing innovative food programs and culinary activations
• Strong understanding of event planning, hospitality design, and guest experience strategies

Benefits

Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave

Equal Opportunity Employer

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Drug-Free Workplace

Bon Appetit maintains a drug-free workplace.

Contact Information

You have been invited to a 30 min interview with Compass!