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Chef By Request Catering Jobs in Ohio (NOW HIRING)

AEG

Sous Chef (Catering) | Toledo Complex

Toledo, OH · On-site

$50K - $60K/yr

THE ROLE Under the direction of the Executive Chef, the Catering Sous Chef is responsible for ... Provides efficient service and quality products by maintaining positive customer and client ...

Aramark

Sous Chef- Catering

Granville, OH · On-site

$22 - $26/hr

... as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program. - Must fill in for absent ...

Aramark

Sous Chef- Catering

Granville, OH

$22 - $26/hr

... as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program. • Must fill in for absent ...

Brewfontaine

Kitchen Manager

Bellefontaine, OH · On-site

$18 - $25/hr

This position supports the Executive Chef by leading the kitchen team, maintaining food quality ... and catering prep Operations & Organization Ensure proper food handling storage and rotation ...

Aramark

Sous Chef- Catering

Granville, OH · On-site

$22 - $26/hr

Perform other duties as requested by the Food Service Director or Manager whenever his/her skill ... Maintain knowledge of daily catering events and confirm they are prepared and delivered on time. Be ...

Aramark

Sous Chef- Catering

Granville, OH · On-site

$22 - $26/hr

... as requested by the Food Service Director or Manager whenever his/her skill and/or experience would be vital to initiate, coordinate, or complete any given program. • Must fill in for absent ...

Brewfontaine

Kitchen Manager

Bellefontaine, OH · On-site

$20 - $26/hr

This position supports the Executive Chef by leading the kitchen team, maintaining food quality ... Help execute specials seasonal menus and catering prep Operations & Organization * Ensure proper ...

Parkhurst Dining

Catering Manager

Hudson, OH

This role also leads and assists chefs and team of catering assistants before and after a catered ... by name when possible, listening and acting on requests, developing and offering special theme ...

Compass Group

Sous Chef

West Chester, OH

$51K - $55K/yr

Create and execute menus, specials, catering, and events * Maintain high standards for food quality ... Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and ...

Compass Group

Sous Chef

West Chester, OH · On-site

$51K - $55K/yr

Create and execute menus, specials, catering, and events * Maintain high standards for food quality ... Holiday Time Off (varies by site/state) * Personal Leave * Associate Shopping Program * Health and ...

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Chef By Request Catering information

What is Chef By Request Catering?

Chef By Request Catering is a professional catering service that provides customized menus and on-site meal preparation for events such as weddings, corporate functions, and private parties. They work closely with clients to design menus that suit specific tastes, dietary needs, and event themes. Their services typically include food preparation, setup, service staff, and cleanup, ensuring a seamless dining experience for guests. Chef By Request Catering is known for their attention to detail, use of fresh ingredients, and ability to accommodate a wide range of cuisines and event sizes.

What are the key skills and qualifications needed to thrive as a chef in a catering company like Chef By Request Catering?

To thrive as a Chef in catering, you need strong culinary skills, menu planning expertise, and often a degree or certification from a culinary school. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are typically required. Creativity, leadership, and the ability to remain calm under pressure help chefs deliver high-quality dishes and manage event-specific demands. These skills ensure consistent food quality, efficient kitchen operations, and satisfied clients in a dynamic catering environment.

What are some common challenges faced by chefs working in catering, and how can they be managed effectively?

Chefs in catering often encounter challenges such as managing unpredictable event schedules, adapting menus to diverse client preferences, and coordinating logistics for off-site food preparation. Effective time management, strong communication with event planners, and flexibility are essential to handle last-minute changes or dietary requests. Working closely with a dedicated team and having detailed prep lists can help ensure smooth execution during events, leading to successful service and satisfied clients.

What is the difference between Chef By Request Catering vs Personal Chef?

AspectChef By Request CateringPersonal Chef
CredentialsCulinary training, catering certificationsCulinary training, personal chef certifications
Work EnvironmentEvent venues, private parties, corporate eventsPrivate homes, client residences
Employer & IndustryCatering companies, event planningIndividual clients, households
Search & Comparison IntentEvent catering services, catering vs personal chefPrivate chef services, in-home catering

Chef By Request Catering and Personal Chef both require culinary skills and certifications. However, Chef By Request Catering focuses on providing catering services for events and large gatherings, often working with catering companies or event planners. In contrast, a Personal Chef offers customized, in-home meal preparation directly for individual clients or families. The main difference lies in the work environment and client interaction, with catering being event-focused and personal chefs working closely with clients in private settings.

What are popular job titles related to Chef By Request Catering jobs in Ohio?

For Chef By Request Catering jobs in Ohio, the most frequently searched job titles are:

What job categories do people searching Chef By Request Catering jobs in Ohio look for?

The top searched job categories for Chef By Request Catering jobs in Ohio are:

What cities in Ohio are hiring for Chef By Request Catering jobs?

Cities in Ohio with the most Chef By Request Catering job openings:

Chef By Request Catering jobs near you

Chef de Cuisine

Jeff Ruby Culinary Entertainment

Cincinnati, OH • On-site

$64K - $88K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 3 days ago

Job description

Chef de Cuisine
Job Description
Reports to: Executive Chef
Company Overview:
The Jeff Ruby Experience is about excellence. It is captured in the quality of the food, the energy and elegance of the atmosphere, the impeccability of service and the overall dining experience. Jeff Ruby’s Steakhouses are well-known for award-winning U.S.D.A. Prime Steaks, Seafood amp; Sushi, premium Wine and Cocktail lists, and Impeccable Service. Collectively, these are the elements of The Jeff Ruby Experience, making it an incomparable total dining experience unlike any other.
In Jeff Ruby’s words, “our employees are our most important asset”. As such, we provide phenomenal benefits available to all of our employees including:
  • Paid Time Off.
  • Immediate enrollment into a 401(k) savings plan with company match after 1 year.
  • 100% Company Paid Health and Life Insurance Plans.*
  • Group Dental, Vision, Voluntary Life, FSA, and Short-Term Disability Insurance.
  • Flexible Schedules.
  • Long Term Career Growth Opportunities.
*Company Paid Health Plan and Life Insurance Plans available for full-time (25hrs per week) employees.
Position Description:
The Chef de Cuisine will be responsible for collaborating with the Executive Chef and Sous Chef in managing the development of menus, purveyor relationships, back-office management, and employee training.
Duties and Responsibilities:
  1. Meet with Executive Chef and Sous Chef to review assignments, anticipate business levels, changes, and other information pertinent to job performance.
  2. Assists Executive Chef by controlling food and labor cost and establishing goals and objectives that focus on profit, product, and guests.
  3. Maintain cleanliness in compliance with company standards and Health Department guidelines.
  4. Assists Executive Chef by controlling purchasing, receiving, purveyor lists, and inventory of all kitchen items. Responsible for developing relationships with purveyors.
  5. Assists Executive Chef to create seasonally driven menus and procuring best quality product for all menu items.
  6. Takes lead in menu development: Sourcing, Menu Specs, Training, Receipt Input, Data input, and Menu Change Procedures
  7. Assists Executive Chef by inputting data for inventory management and accounts payable purposes. Manages data entry for any new/changed menu items.
  8. Ensure all requisitions are processed properly and placed in designated area.
  9. Ensure all products are rotated on a first-in, first out philosophy
  10. Maintain exceptional menu knowledge and attention to detail with plate presentation
  11. Maintain solid knowledge of all food products and able to skillfully apply culinary techniques
  12. Maintain and strictly abide by State sanitation / Health regulations and Restaurant requirements
  13. Maintain complete knowledge of correct maintenance and use of equipment
  14. Maintain supervisory role in absence of the Executive Chef
  15. Conduct inventory on a regular basis to ensure proper par levels
  16. Ensure food quality is superior and take action to correct any irregularities
  17. Effectively communicate with management, chefs, and service staff in order to fulfill and address any issues or needs requested by guests and/or employees.
Physical Requirements:
  • Ability to stand and walk during 6 to 8 hour shifts.
  • Ability to reach, bend, stoop, and wipe.
  • Ability to lift and carry supplies and equipment up to 60 pounds and place items on high and low shelves in storerooms and freezers.
  • Ability to work in an environment that is subject to varying levels of heat and noise.
  • Ability to work in a high pressure environment
Required Education and Experience:
  • Bachelor’s Degree in Culinary Arts or recognized formal certified training program from a National Culinary Association or
  • At least 8 years of related experience working at a fine dining restaurant
  • At least five years of management experience in Food and Beverage
  • Prior experience in labor and food cost control - understanding financials
  • Excellent written and oral communications skills, computer proficiency in Microsoft Office Suite.
  • Comprehension of English oral and written language
  • Ability to deal with a diverse staff and to operate efficiently despite stressful time pressure.
  • Strong coaching and development skills
  • Ability to produce a high volume of work in a timely manner, which is accurate, complete and of high quality.
  • ely manner, which is accurate, complete and of high quality.

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