Catering Executive Chef

Compass Group•Houston, TX

6d•$95,000 - $105,000•Onsite

About The Position

We are seeking an experienced and collaborative Executive Chef to lead culinary operations supporting a diverse portfolio of catering programs, business dining services, and large-scale off-site events. This role combines strategic leadership with hands-on culinary expertise, ensuring exceptional food quality, operational excellence, and memorable guest experiences. The Executive Chef will oversee menu development, production planning, culinary team leadership, food safety, financial stewardship, and execution across a variety of hospitality environments. The ideal candidate brings a passion for innovation, a commitment to developing people, and the ability to thrive in a fast-paced event-driven operation.

Requirements

Experience leading culinary operations in catering, hospitality, business dining, hotel, restaurant, or event environments.
Demonstrated ability to oversee high-volume food production and complex event execution.
Strong leadership skills with a focus on coaching, mentorship, and team development.
Knowledge of menu planning, food costing, inventory management, and labor management.
Understanding of food safety regulations and best practices.
Ability to balance multiple priorities while maintaining attention to detail and service excellence.
Strong communication and relationship-building skills.
Culinary degree, certification, or equivalent combination of education and professional experience.
Experience supporting large-scale events, premium hospitality, or multi-site operations.
Experience working directly with clients and managing customized event experiences.
Familiarity with budgeting, forecasting, and financial performance metrics.
Passion for culinary innovation, sustainability, and guest-centered hospitality.

Responsibilities

Lead culinary operations across catering, special events, and business dining programs.
Develop and execute creative, seasonal menus that reflect client preferences and event objectives.
Guide food production and event execution while maintaining consistency, quality, and presentation standards.
Foster a positive, inclusive, and high-performing kitchen culture focused on teamwork and continuous improvement.
Recruit, train, coach, and develop culinary team members at various experience levels.
Partner with operational and hospitality leaders to support client satisfaction and business growth.
Monitor food, labor, and operating costs while identifying opportunities to improve efficiency.
Ensure compliance with all food safety, sanitation, health, and workplace safety standards.
Manage purchasing, inventory controls, vendor relationships, and product specifications.
Support large-scale events, including planning, logistics, staffing, and onsite culinary execution.
Contribute to new business presentations, tastings, and client engagement opportunities.
Drive innovation through menu development, culinary trends, and guest feedback.