VIP Catering Chef

About the role

The VIP Catering Chef serves as a supervisory culinary leader responsible for overseeing high-profile catering and VIP event production at The Georgia Center. This role provides hands-on leadership for large-scale food preparation, production planning, and quality assurance while supervising culinary and utility/sanitation staff during assigned shifts. The position supports menu development, maintains standardized recipes and product specifications, manages inventory controls, and ensures compliance with all food safety and sanitation standards.

Responsibilities

• Plan and prepare menus and food utilization

• Monitor preparation methods, portion sizes, garnishing, and presentation

• Manage and coordinate assignments of cooking personnel

• Review procedures and operational problems

• Develop the production team and utility/sanitation staff

• Keep area clean and ready for certified inspection

Requirements

• Minimum Qualifications: Bachelor’s degree in a related field or equivalent and 5 years of professional experience

• Preferred Qualifications: 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; 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.

Qualifications

• Physical Demands: 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.

Skills

• 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

• 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

Benefits

• TRS or ORP

• Employee Benefits Eligibility

Pay

$45,000 - $66,500

Schedule

A 40 hour work week. Typically Monday-Friday 8:00 AM – 5:00 PM. Hours and schedule may vary and will include evenings and weekends.