Catering Chef

The Catering Chef is the creative and operational lead for the Catering Kitchen — responsible for planning, organizing, and directing the culinary team while delivering exceptional, high quality food for all banquet and catering events. This role blends culinary artistry with disciplined execution, ensuring every menu reflects thoughtful design, consistent standards, and an elevated guest experience.

The Catering Chef develops and refreshes banquet menus, maintains accurate recipes and costings, and continually looks for opportunities to innovate, refine, and surprise guests with memorable dishes.

Key Responsibilities
• Review Banquet Event Orders (BEOs) daily, noting updates and identifying opportunities to enhance the culinary experience.
• Brief banquet staff on upcoming and current functions, highlighting menu features, creative elements, and service considerations.
• Supervise and coordinate all banquet kitchen staff to ensure smooth, efficient production.
• Collaborate with the Executive Chef, Culinary Supervisors, and Catering Supervisors on production timelines, plating design, and event execution.
• Establish daily priorities for the banquet kitchen, balancing operational needs with creative presentation.
• Maintain daily inventory and ensure readiness for all scheduled events.
• Lead banquet menu development with the Executive Chef, bringing forward seasonal ideas, modern techniques, and creative concepts.
• Maintain inventory control procedures and ensure the banquet kitchen is fully prepared for all functions.
• Conduct regular walkthroughs, identifying and correcting deficiencies to uphold quality and safety standards.
• Ensure all equipment is maintained in proper working condition and cleaned according to schedule.
• Ensure each catering kitchen work area is stocked with required tools, supplies, and equipment.
• Keep recipe cards, production schedules, plating guides, and photographs current and aligned with menu updates.
• Ensure all staff prepare recipes according to Aramark’s operating standards and culinary expectations.
• Review sales and food cost performance with the Executive Chef and Catering Manager.
• Serve as a role model for catering staff, demonstrating professionalism, creativity, and high culinary standards.
• Participate in progressive discipline procedures as required.
• Train staff on menu items, preparation methods, and creative plating techniques.
• Plan and manage food quantities, production flow, and plating requirements for all banquet functions.
• Maintain proper food handling, preparation, and storage standards.
• Assist with recruitment of cooks and banquet staff, identifying individuals with both skill and creative potential.
• Continually enhance the culinary experience for banquet and event guests through innovation, presentation, and thoughtful menu design.
• Assist with food preparation as needed to support the team and ensure event success.

Prerequisites
• Minimum five years’ experience in a high volume banquet kitchen and at least two years as a Chef or Chef de Partie (CDP).
• Strong knowledge of food safety, sanitation, and advanced food preparation techniques.
• Ability to work flexible hours, including evenings and weekends.
• Demonstrated knowledge of current culinary trends, creative techniques, and modern presentation styles.
• Proven ability to lead, mentor, and inspire a large culinary team.
• Strong verbal and written communication skills to provide clear direction and coaching.
• Ability to plan, organize, and execute multiple banquet functions simultaneously.

What We Offer You

• Time to Recharge: Three weeks of paid vacation for all new salaried hires, plus 3 personal/flex days dedicated to your mental health and well-being.
• Comprehensive Health Benefits (No Waiting Period!): From day one, enjoy coverage for dental, prescriptions, vision, massage therapy, and more—because your health matters.
• Future Security: A Self-Directed Pension Plan where every dollar you contribute is matched with two by Aramark—helping you grow your retirement savings faster.
• Well-Being Support: Access Aramark’s Employee Assistance Program for confidential resources and support for you and your family whenever you need it.
• Inclusive Community: Be part of our Employee Resource Groups (ERGs), where we celebrate diversity, build connections, and support one another.
• Exclusive Perks: Enjoy discounts on everyday products and services to make life more affordable.
• Continuous Learning: Benefit from Educational Assistance to support your growth, plus scholarships for your children entering post-secondary studies.
• Career Growth: Clear career path planning and development opportunities tailored to your skills and aspirations.
• Safe & Supportive Workplace: We are deeply committed to providing a safe, healthy, and positive work environment for all.

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection, and careers all around the world.

You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions, and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.

The pay range for this position is $65,000.00 - $80,000.00.