Catering Chef

Compass Group•Town of Hyde Park, NY

5d•$80,000 - $90,000•Onsite

About The Position

The Culinary Institute of America is known for culinary excellence, innovation, and hospitality. As a Catering Chef, you will play a key role in delivering exceptional catered experiences across campus, supporting a wide range of events including executive functions, academic gatherings, donor events, student activities, conferences, and special celebrations. This role combines culinary creativity with operational excellence. You will collaborate closely with culinary and catering teams to develop menus, execute events, and ensure every guest experience reflects the high standards of both Restaurant Associates and the Culinary Institute of America.

Requirements

Associate degree in Culinary Arts, culinary certificate, or equivalent culinary training and experience.
Experience leading or supporting catering and special events in a hospitality, restaurant, hotel, university, cultural institution, or corporate dining environment.
Experience managing multiple events and priorities in a fast-paced setting.
Knowledge of contemporary catering trends, menu development, and event execution.
Experience with high-volume food production and large-scale event service.
Understanding of food cost management, purchasing, inventory, and production planning.
Strong communication and collaboration skills with the ability to work effectively across teams.
Commitment to food safety, sanitation, and quality standards.
Proficiency with Microsoft Office applications and general computer systems.

Nice To Haves

ServSafe Certification preferred.

Responsibilities

Lead culinary execution for on-campus catered events of varying size and complexity.
Plan, prepare, and present high-quality food for catered functions while maintaining consistency and attention to detail.
Partner with catering, sales, and operations teams to ensure seamless event execution.
Collaborate with culinary leadership to develop seasonal menus, event concepts, and customized client offerings.
Manage food production timelines and staffing needs to support successful event delivery.
Monitor food quality, presentation, and service standards throughout all phases of events.
Assist with ordering, inventory management, and food cost controls.
Support the implementation of new culinary programs and service initiatives.
Maintain compliance with all food safety, sanitation, and workplace safety standards.
Help train, coach, and support culinary team members while fostering a collaborative and inclusive team environment.
Identify opportunities to enhance guest satisfaction, efficiency, and overall catering performance.