Executive Catering Chef

Boom's Pizza•Cleveland, OH

About The Position

The Executive Catering Chef is responsible for the overall culinary performance of the catering division, including execution, systems, team leadership, and financial results. This role ensures that all catering experiences—both in production and on-site—are executed with consistency, efficiency, and a high level of hospitality. This position bridges culinary vision and real-world execution, translating standards into scalable systems while leading a team capable of delivering both high-volume and high-touch events.

Requirements

Proven experience in high-volume catering or production kitchens
Strong leadership and team development ability
Deep understanding of off-site catering logistics and execution
Systems-driven mindset with ability to scale operations
Financial acumen in costing, budgeting, and inventory control
Strong communication and organizational skills

Responsibilities

Own all culinary aspects of the catering division from production through off-site execution
Ensure quality, consistency, and presentation across all catering offerings
Act as the culinary lead for all catering-related initiatives, events, and execution
Maintain alignment with Corporate Executive Chef on standards and direction.
Oversee planning, preparation, and execution of all catering events
Lead or oversee execution of large-scale, high-profile, or complex events
Ensure all events are delivered accurately, on time, and to standard
Identify and resolve execution issues in real time
Build and maintain systems for prep, production, packing, and event execution
Standardize recipes, prep guides, and workflows to ensure consistency and scalability
Drive efficiency in commissary production while maintaining quality
Partner with warehouse and logistics teams to streamline product and equipment flow
Collaborate with Corporate Executive Chef on overall culinary vision
Develop and evolve catering menus with focus on seasonality and execution
Ensure menus are both innovative and operationally executable
Support custom menu development in partnership with Sales
Own catering food cost, labor cost, and prime cost performance
Ensure all recipes and menus are properly costed and profitable
Manage purchasing, inventory, and waste reduction practices
Meet or exceed budgetary targets for catering culinary operations
Lead, manage, and develop catering BOH team (CDCs, Sous Chefs, event staff)
Provide coaching, training, and performance management
Maintain staffing levels aligned with business needs and financial targets
Foster a culture of accountability, professionalism, and continuous improvement
Work closely with Catering Director and Sales team to ensure accurate, executable events
Partner with Event Operations to ensure seamless event flow
Collaborate with logistics and warehouse teams on systems and execution
Coordinate with farm and forage partners to align sourcing with menu needs
Ensure all kitchens and events meet health code and ODA standards
Maintain organization, cleanliness, and audit readiness at all times
Set and enforce performance standards for food quality and execution
Continuously improve systems to reduce errors and increase consistency