Catering Executive Chef

Compass Group•City of Schenectady, NY

21d•$90,000 - $95,000•Onsite

About The Position

As the Catering Executive Chef at Union College, you will lead the culinary vision and daily operations of a dynamic catering program serving students, faculty, staff, alumni, and guests. You will oversee menu development, food production, and culinary team leadership while ensuring exceptional execution across a wide variety of events, from intimate gatherings to large-scale campus celebrations. This role is ideal for a hands-on culinary leader who thrives in a fast-paced environment, enjoys building and developing teams, and is passionate about creating memorable dining experiences. Working closely with catering and operations partners, you will help deliver hospitality-driven events that reflect Bon Appétit's commitment to great food, sustainability, and community.

Requirements

Experience leading culinary teams in catering, hospitality, higher education, restaurant, or banquet environments.
Ability to execute high-quality catering events while managing multiple priorities in a fast-paced setting.
Strong leadership and coaching skills with a passion for developing and supporting team members.
Knowledge of food safety, sanitation, inventory management, and cost-conscious operations.
Collaborative approach with the ability to build relationships with clients, guests, and cross-functional partners.
Passion for culinary innovation, hospitality, and creating exceptional guest experiences.
Commitment to Bon Appétit's values of sustainability, inclusivity, and responsible sourcing.
Culinary degree, apprenticeship, or equivalent combination of education and professional culinary experience.
Experience supporting high-volume catering, banquet, or event-driven operations.
ServSafe Manager Certification or the ability to obtain certification.

Responsibilities

Lead all culinary operations for the catering program, ensuring exceptional food quality, presentation, execution, and hospitality across all events.
Create and execute innovative, seasonally inspired menus that align with client needs, dietary preferences, and budget objectives.
Oversee catering production from planning through service, ensuring efficient execution for meetings, receptions, banquets, and special events.
Partner with catering and operations teams to support event planning, menu development, logistics, and guest experience initiatives.
Recruit, coach, and develop culinary team members while fostering a collaborative, inclusive, and high-performing kitchen culture.
Manage purchasing, inventory, product utilization, and labor resources to support operational efficiency and financial performance.
Monitor food quality, production standards, and waste reduction efforts to achieve culinary, sustainability, and cost-management goals.
Ensure compliance with all food safety, sanitation, and workplace safety standards while maintaining a clean and organized kitchen environment.
Provide visible, hands-on leadership during event preparation and service, supporting the team and maintaining high standards in a fast-paced setting.
Stay current on culinary and hospitality trends to continuously enhance menus, presentation, and the overall guest experience.