Chef Manager

Creative Dining Services•Grand Rapids, MI

1d•$55,000 - $65,000•Onsite

About The Position

We are seeking an experienced Catering Chef Manager to lead back-of-house culinary operations for a large conference center and catering program. This hands-on leadership role oversees the planning, preparation, and execution of a wide range of events, from continental breakfasts and buffets to high-profile receptions and four-course plated meals. The Catering Chef Manager combines culinary expertise, strong organization, and people leadership to deliver consistently excellent food and service. The successful candidate will work closely with event, service, and client teams; confidently support VIP clientele and prestigious events; and maintain high standards for quality, presentation, safety, and financial performance.

Requirements

High school diploma or equivalent required.
At least three years of supervisory or culinary leadership experience, including a minimum of two years working as a chef.
Experience leading high-volume catering, banquet, hotel, conference center, or comparable hospitality operations is strongly preferred.
ServSafe Manager certification required.
Demonstrated knowledge of menu development, production planning, recipe standardization, food presentation, purchasing, inventory management, food and labor cost control, sanitation, and current culinary trends.
Proven ability to organize multiple priorities, lead teams through demanding event timelines, communicate clearly across departments, and remain composed and solutions-focused under pressure.
Proficiency with Microsoft Office and the ability to learn and effectively use event management, scheduling, purchasing, and related operating systems.

Nice To Haves

Culinary degree or related postsecondary education preferred but not required.

Responsibilities

Lead the culinary planning and execution of catered events of varying size, style, and complexity. Review event details, establish production plans and timelines, coordinate resources, and ensure each event is delivered accurately and professionally.
Direct food preparation, production, presentation, and service standards for all catering functions. Remain actively engaged in kitchen operations and provide hands-on support when business needs require it.
Develop and present creative, well-balanced menu options that reflect client preferences, dietary needs, seasonality, current culinary trends, operational capabilities, and budget expectations.
Recruit, train, schedule, coach, and supervise culinary and catering team members. Set clear expectations, provide timely feedback, address performance concerns, and build a professional, collaborative team culture.
Establish and maintain consistent standards for taste, portioning, appearance, and timeliness. Standardize recipes and production methods to support culinary excellence across events.
Partner with clients and internal event teams to understand expectations, resolve concerns, and create a welcoming and responsive experience. Represent the organization with discretion and professionalism, particularly when serving VIP guests and high-profile events.
Collaborate closely with catering sales, event planning, front-of-house leadership, and other departments to align menus, staffing, setup, service timing, special requests, and last-minute changes.
Manage food and labor costs, purchasing, inventory, receiving, storage, portion control, and waste reduction. Support budgeting and forecasting and complete operational records and reports accurately and on time.
Ensure compliance with company policies, food safety and sanitation standards, health codes, allergen procedures, workplace safety requirements, and established quality assurance programs.
Evaluate event outcomes and operating practices, identify opportunities to improve quality and efficiency, and implement practical solutions that support client satisfaction and account retention.