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Chef - Requirements Spuntino Catering & Events

Culinary Expertise

• Strong knowledge of menu development across different cuisines and service styles (buffet, plated, stations, passed hors d’oeuvres)
• Ability to maintain high food quality and consistency in both small and large-scale events
• Experience with dietary restrictions and custom menus (vegan, gluten-free, allergies, etc.)

Menu Development & Innovation

• Design and develop new seasonal menus and concepts aligned with the company’s brand
• Research and source new ingredients, products, and culinary trends to keep offerings fresh and competitive
• Collaborate with the marketing team on menu presentations, styling, and photoshoots

Client Customization

• Willingness and ability to create tailored menus for clients requiring a more personalized approach
• Support the sales and event teams in building proposals for high-end or complex events

. Event Execution Skills

• Proven ability to execute off-site events in non-traditional kitchen environments
• Strong organization and time management under pressure
• Ability to adapt quickly to last-minute changes or client requests

Production & Logistics Coordination

• Create prep lists, production timelines, and oversee high-volume food preparation
• Coordinate closely with the logistics manager to ensure all necessary equipment, ingredients, and setup items are prepared and transported for each event
• Ensure proper food transportation, storage, and handling throughout service

Purchasing & Inventory Management

• Order ingredients and supplies from distributors, ensuring quality and cost efficiency
• Maintain relationships with vendors and continuously evaluate new products and suppliers
• Monitor inventory levels and minimize waste

Team Leadership

• Manage and lead kitchen staff, freelancers, and event chefs
• Maintain clear communication with FOH (front of house) and event managers
• Ensure team efficiency, cleanliness, and professionalism on-site

Food Safety & Compliance

• Knowledge of local health and safety regulations
• Food safety certification (e.g., ServSafe)
• Maintain strict hygiene standards in both commissary and off-site environments

Operations & Transportation

• Coordinate and assist with loading/unloading of equipment and food for events
• Comfortable driving company vehicles, including refrigerated trucks, to and from event venues

Flexibility & Availability

• Willingness to work evenings, weekends, and holidays, as most events take place during these times
• Understanding that peak season typically runs from October through May, requiring increased availability during these months
• Acknowledgment that the company operates on a seasonal schedule, with a slowdown/closure in July and August; during this period, the Chef may take time off or pursue other opportunities

Cost Control

• Strong understanding of food cost, portion control, and waste reduction
• Ability to execute within budget constraints while maintaining high quality standards

Salary: Starting at $80,000 annually - Opportunity for bonuses based on performance and event execution

Vacations & other Benefits? To Discuss