EXECUTIVE CATERING CHEF, PITTSBURGH, PA

Compass Group•Pittsburgh, PA

2d•$80,000 - $100,000•Onsite

About The Position

The Executive Chef, Catering & Special Events is responsible for leading all culinary operations for executive dining, VIP events, conferences, and large-scale catered functions. This role drives culinary excellence, exceptional guest experiences, financial performance, and food safety while partnering closely with clients and event stakeholders to deliver memorable, high-touch hospitality experiences.

Requirements

Proven leadership within a $5.5M-$6M managed volume foodservice or catering operation.
Expertise in both high-volume production and elevated VIP/fine-touch catering environments.
Strong understanding of Banquet Event Orders (BEOs), event planning, and production management.
Confident, polished communicator with the ability to interact directly with executives, clients, donors, and VIP guests.
Proven ability to lead and develop teams in a unionized environment, holding staff accountable while fostering a positive culture.
Extensive knowledge of menu development, food presentation, labor management, and cost controls.
Commitment to maintaining the highest standards of sanitation, food safety, and regulatory compliance.
5+ years of progressive culinary leadership experience in catering, hospitality, or executive dining operations.
A.S. or equivalent experience
Three to five years of progressive culinary/kitchen management experience
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

Nice To Haves

Experience in hotels, conference centers, convention centers, or large-scale catering venues strongly preferred.
ServSafe Certification preferred.
Extensive catering experience a plus
High volume, complex foodservice operations experience - highly desirable
ServSafe certified – highly desirable

Responsibilities

Plans regular and modified menus according to established guidelines
Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Complies with federal, state and local health and sanitation regulations and department sanitation procedures
Performs other duties as assigned