Executive Chef of Catering

The Executive Chef for Catering & Special Events serves as the principal culinary leader for all catered functions and special event dining across campus. This role supports internal university clients, student organizations, external partners, and the broader community. The Executive Chef drives menu innovation, oversees production and service execution, and ensures an exceptional hospitality experience that reflects the university’s commitment to quality, community, and excellence. This position is ideal for a creative, strategic culinary professional with strong leadership instincts, a passion for presentation, and a deep understanding of large‑scale food operations. In addition to leading catering, the Executive Chef contributes to broader departmental culinary initiatives, helping maintain consistency, innovation, and high standards across all operations.

Culinary Leadership & Menu Development
Lead the creation, testing, and refinement of catering menus for diverse events and audiences.
Ensure offerings reflect current culinary trends, cultural food practices, and dietary needs.
Maintain high standards of food quality, presentation, and consistency across all catered events.
Event Production & Execution
Oversee all culinary aspects of catered events, from planning through service.
Collaborate with event planners, clients, and internal partners to align menus with event goals.
Direct kitchen and service teams during event execution to ensure seamless delivery.
Operational Management
Supervise food production schedules, workflow, and staffing for catering operations.
Ensure proper use, cleaning, and maintenance of culinary equipment.
Uphold all food safety, sanitation, and health regulations, including ServSafe standards.
Team Development
Train, mentor, and support culinary staff in techniques, safety, and service excellence.
Foster a collaborative, inclusive, and growth‑oriented kitchen culture.
Strategic Contribution
Participate in department‑wide culinary initiatives to enhance quality, efficiency, and innovation.
Support long‑term planning for equipment, menu evolution, and operational improvements.

Weekly breakdown:
Daily Operations (40%)
Oversee food production for scheduled catering events.
Conduct quality checks on ingredients, prep work, and finished dishes.
Coordinate with kitchen staff to ensure timelines and standards are met.
Menu & Event Planning (20%)
Review upcoming events and collaborate with event planners.
Adjust menus based on client needs, dietary restrictions, and seasonal availability.
Develop new recipes and test menu items.
Leadership & Staff Development (15%)
Provide hands‑on training and coaching.
Assign daily tasks and oversee workflow.
Support performance evaluations and skill development.
Client & Partner Collaboration (10%)
Meet with clients to finalize menu details and event expectations.
Communicate with campus partners and external vendors as needed.
Administrative & Compliance (10%)
Maintain inventory, ordering, and cost controls.
Ensure compliance with food safety, sanitation, and university policies.
Document production records and event notes.
Culinary Innovation & Department Support (5%)
Contribute to broader dining initiatives, pilot programs, and special projects.
Explore new culinary trends and techniques to elevate offerings.

We are a company committed to creating diverse and inclusive environments where people can bring their full, authentic selves to work every day. We are an equal opportunity/affirmative action employer that believes everyone matters. Qualified candidates will receive consideration for employment regardless of their race, color, ethnicity, religion, sex (including pregnancy), sexual orientation, gender identity and expression, marital status, national origin, ancestry, genetic factors, age, disability, protected veteran status, military or uniformed service member status, or any other status or characteristic protected by applicable laws, regulations, and ordinances. If you need assistance and/or a reasonable accommodation due to a disability during the application or recruiting process, please send a request to HR@insightglobal.com.To learn more about how we collect, keep, and process your private information, please review Insight Global's Workforce Privacy Policy: https://insightglobal.com/workforce-privacy-policy/.

5+ years of high-volume culinary leadership experience
8+ years total of experience in catering, restaurants, or food service in a fast paced environment

Benefit packages for this role will start on the 1st day of employment and include medical, dental, and vision insurance, as well as HSA, FSA, and DCFSA account options, and 401k retirement account access with employer matching. Employees in this role are also entitled to paid sick leave and/or other paid time off as provided by applicable law.