ZipRecruiter

Log In

1

Contract Catering Chef Jobs in Delaware (NOW HIRING)

Owens Community College

$50K/yr

Per Article 7 of the OFA Contract Knowledge, Skills & Abilities: * Demonstrates knowledge of ... Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef). Two (2) years ...

All JobsContract Catering Chef JobsContract Catering Chef Jobs in Delaware

Contract Catering Chef information

See Delaware salary details

$14

$25

$40

How much do contract catering chef jobs pay per hour?

As of Sep 4, 2026, the average hourly pay for contract catering chef in Delaware is $25.73, according to ZipRecruiter salary data. Most workers in this role earn between $19.47 and $30.10 per hour, depending on experience, location, and employer.

What is a contract catering chef?

A Contract Catering Chef is a professional chef who prepares and manages meals in settings such as schools, hospitals, corporate offices, or event venues under a contractual agreement. Unlike restaurant chefs, they typically work for catering companies or organizations that provide food services as part of a contract. Their responsibilities include menu planning, food preparation, overseeing kitchen staff, ensuring food safety standards, and managing budgets. The role often requires flexibility, as they may work at different locations depending on the client's needs. Contract Catering Chefs play a crucial role in delivering high-quality meals tailored to the specific requirements of each contract.

What are the key skills and qualifications needed to thrive as a contract catering chef?

To thrive as a Contract Catering Chef, you need strong culinary skills, menu planning expertise, and relevant food safety certifications, often supported by experience in large-scale food preparation. Familiarity with commercial kitchen equipment, inventory management systems, and compliance with HACCP or similar food safety protocols is typically required. Leadership, adaptability, and effective communication are vital soft skills for managing teams and meeting client expectations in diverse environments. These abilities are crucial for ensuring high-quality, safe, and cost-effective food service delivery in dynamic contract catering settings.

What are some common challenges faced by contract catering chefs when working with diverse client requirements?

Contract Catering Chefs often work with a variety of clients, each with unique dietary needs, event themes, and budget constraints. Balancing these diverse requirements while maintaining high-quality food and service can be challenging. Additionally, chefs must adapt quickly to different kitchen environments, manage temporary staff, and ensure compliance with food safety standards. Effective communication and flexibility are essential for success in this dynamic role.

What is the difference between Contract Catering Chef vs Cafeteria Chef?

AspectContract Catering ChefCafeteria Chef
CredentialsCooking certifications, culinary trainingCooking certifications, culinary training
Work EnvironmentContract catering sites, corporate or event venuesSchool, hospital, or institutional cafeterias
Employer & IndustryContract catering companies, hospitality industryEducational institutions, healthcare facilities
Common Search & ComparisonYesYes

The Contract Catering Chef and Cafeteria Chef both require culinary skills and certifications. However, the Contract Catering Chef typically works for catering companies at various client sites, focusing on large-scale events or corporate catering. In contrast, the Cafeteria Chef usually works within specific institutions like schools or hospitals, preparing daily meals for students or patients. While their roles overlap in food preparation, their work environments and employer types differ significantly.

What cities in Delaware are hiring for Contract Catering Chef jobs?

Cities in Delaware with the most Contract Catering Chef job openings:

Contract Catering Chef jobs near you
Infographic showing various Contract Catering Chef job openings in Delaware as of August 2026, with employment types broken down into 65% Full Time, 34% Part Time, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $53,522 per year, or $25.7 per hour.

Instructor, Food, Nutrition and Hospitality

Owens Community College

On-site

$50K/yr

Full-time

Re-posted 25 days ago

Owens Community College rating

6.9

Company rating: 6.9 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

464th of 629 rated colleges and universities

Job description

Advertised Position Title:
Instructor, Food, Nutrition and Hospitality
Job Description:

The Instructor, Food, Nutrition and Hospitality fulfills the professional responsibilities of a full-time faculty member. Instructional assignment in fundamental culinary skills; quantity food preparation; advanced and specialized culinary skills, baking/pastry; garde manages; and management leadership topics. Includes lecture and lab instruction. Maintains food safety and sanitation procedures. The anticipated start date for this role is Spring Semester, January 2027.

Essential Functions:

  • Per Article 7 of the OFA Contract

Knowledge, Skills & Abilities:

  • Demonstrates knowledge of current principles, practices, and techniques in the Culinary Arts field.

  • Working knowledge of professional cooking terminology and meal preparation procedures (e.g.: portion control, menu development).

  • Working knowledge of standardized rules and procedures for all food preparation, food safety, and sanitation guidelines.

  • Knowledge of professional kitchen operations, equipment uses, and work flow.

  • Knowledge of culinary supervision practices and procedures with the ability to simultaneously direct, supervise, and motivate students in food production settings.

  • Knowledge and understanding of applicable federal and state laws, rules, and regulations associated with the food service industry.

  • Knowledge of instructional techniques and technology related to the post-secondary culinary arts and baking and pastry education.

  • Effective interpersonal, communication, and leadership skills, including ability to work with diverse groups of individuals on a daily basis and maintain effective working relationships.

  • Demonstrates organizational, time-management, and problem-solving skills.

  • Skill in the operation of various types of food preparation equipment with the ability to learn new equipment.

  • Demonstrates skill in production and service techniques including, but not limited to: menu development, menu marketing, baking, pastry, International cuisines, wine and beverages, culinary fundamentals, catering and banquet operations, dining operations, and advanced baking and pastry topics.

  • Demonstrates skills in organizational management and leadership.

  • Must be proficient in Microsoft Office and be able to communicate via Internet and course management software.

  • Operate a grill, Robocoupe, slicer, fryer, coffee maker, Combi Oven, mixer, steam jacketed kettle, tilt brazier, convection steamer and other sugar and chocolate working utensils or equipment.

  • Team-building skills.

  • Ability to exercise sound judgment and follow instructions.

  • Ability to operate a personal computer with related applications, and ability to learn other software programs.

  • Demonstrate leadership ability and supervisory skills to plan work, monitor progress, and provide guidance to students.

  • Work collaboratively in a team environment; work efficiently and adhere to deadlines.

  • Ability to read, understand, and manage the lab course budget.

  • Demonstrate ability to establish and maintain effective working relationships with internal and external organizations, Department Chair, Program Coordinator, Culinary Lab Operations Manager, Lab Assistants, and all other faculty, staff, and students.

  • Demonstrate ability to interpret and present information and ideas clearly and accurately in writing, verbally, and by preparation of lesson plans, reports, and other materials.

  • Ability to work independently and as part of a team.

  • Ability to cultivate and maintain a positive educational experience for students with diverse backgrounds.

  • Ability to keep accurate records.

Minimum Education/Experience:

  • Bachelor's degree - Graduate of a culinary program offered at an institution which is legally authorized under applicable state law to provide post-secondary education and which is institutionally accredited by an agency recognized by the U.S. Department of Education or approved by a comparable government agency.

  • Must be certifiable by the ACF as a Sous Chef or higher (or equivalent to Sous Chef). Two (2) years of experience as a supervisory chef and minimum of four (4) years general, hands-on culinary industry experience.

  • ACF certification as a Certified Sous Chef or higher or equivalent certification (or eligible to attain ACF certification within one year of employment).

  • NRAEF ServSafe Manager certified with Ohio Department of Health Level II Food Protection certificate.

  • First Aid/CPR certified (or able to attain certification within 6 months of employment).

Union Position:

Owens Faculty Association

Job Classification:

Faculty

Duty Days:

173 Days

Work Schedule:

Work schedule based on the needs of Students, Department and College. Schedule may change from semester to semester.

Grant Funded Position:

No - Not Grant Funded

FLSA Status:

United States of America (Exempt)

Pay Basis:

Salary

Hiring Range

$50,000.00

What Owens Community College employees say

Pay

Hours and flexibility

Workplace

Get the full story on Breakroom

Apply