Chef de Cuisine

Combined Caterers, Inc.•North Charleston, SC

18d•$50,000 - $60,000•Onsite

About The Position

Duvall Catering & Events is seeking a highly skilled and innovative Chef de Cuisine to lead the culinary operations at Trident Technical College Conference and Event Center. This role is responsible for overseeing all kitchen operations, menu development, food quality, and team leadership to ensure an exceptional dining and event experience. The ideal candidate will have a passion for high-quality cuisine, strong leadership abilities, and experience in large-scale event catering.

Requirements

Minimum 5 years of experience as a Chef de Cuisine, Executive Chef, or in a similar leadership role.
Strong background in event catering, banquets, and large-scale food production.
Proven ability to manage a high-volume kitchen while maintaining exceptional food quality and presentation.
Experience in menu development, cost control, and food purchasing.
Strong leadership and team-building skills with the ability to mentor and train staff.
Excellent organizational and time management skills.
Knowledge of food safety regulations and best practices (ServSafe certification preferred).
Ability to work flexible hours, including evenings, weekends, and holidays, based on event schedules.

Nice To Haves

ServSafe certification preferred

Responsibilities

Oversee and manage all culinary operations at Trident Technical College Conference and Event Center.
Develop creative, seasonal, and innovative menus tailored for corporate events, conferences, and special occasions.
Maintain high culinary standards, ensuring consistency and quality in all dishes served.
Supervise and train kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement.
Ensure proper execution of all meals, adhering to client specifications and company standards.
Manage food preparation, kitchen workflow, and service efficiency to deliver timely and high-quality meals.
Monitor kitchen inventory, control food costs, and minimize waste through efficient planning and portion control.
Work closely with event planners, banquet managers, and front-of-house staff to ensure seamless event execution.
Maintain compliance with health and safety regulations, ensuring a clean, organized, and sanitary kitchen environment.
Source and manage relationships with vendors, ensuring the procurement of high-quality ingredients and supplies.
Recruit, train, and mentor kitchen staff, promoting skill development and professional growth.
Implement and oversee training programs to maintain consistency and excellence in food preparation and presentation.
Foster a positive work environment, ensuring staff morale and retention.
Stay current with industry trends, incorporating new culinary techniques and trends into menu offerings.
Design and execute custom menus to meet client preferences and dietary needs.
Collaborate with the catering and sales teams to create unique culinary experiences for a diverse range of events.