Catering Chef

Horizon Hospitality Associates, Inc.; New York (NY); On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Bonus

401K with match

PTO

Job summary

Horizon Hospitality in the Finger Lakes region seeks a Chef de Cuisine to lead culinary execution across three account sites. This high-volume role oversees catering for executive events, cultural venues, and upscale facilities, hosting 5–10 events weekly.

You will partner with the Executive Chef, own menu design and costing, ensure quality, safety, and on-time service, and manage production from prep to plate.

Qualifications

• Minimum of 2 years of culinary leadership experience (Chef de Cuisine, Catering Chef, or strong Sous Chef) with direct experience managing catering operations.
• Background in hotel, dedicated catering, higher education, corporate dining, or high-volume country club operations with strong career stability.
• Proven track record of culinary execution for formal events, banquets, and high-end catered functions.
• Formal culinary degree or equivalent combination of post-secondary culinary education and direct field experience.
• Strong knowledge of food safety, menu engineering, inventory control, and kitchen organization in a fast-paced environment.

Responsibilities

• Lead all hands-on culinary preparation, production, and execution for 5-10 catered events per week across corporate, cultural, and upscale venues.
• Collaborate with the Executive Chef to design, cost, and execute customized menus for high-visibility events, including corporate galas, weddings, and executive dining.
• Standardize production recipes, establish artful presentation techniques, and maintain strict quality standards across all service styles.
• Manage daily food requisitions, inventory estimates, and purchasing to support high-volume catering demands.
• Oversee safety, sanitation, and equipment maintenance protocols within the kitchen, ensuring full compliance with industry standards.
• Drive culinary excellence during events, ensuring smooth logistics from prep to service delivery.

Skills

Culinary leadership

Catering operations

Menu design

Food safety

Education

Culinary degree

Job description

A premier hospitality group is seeking a talented Chef de Cuisine with strong catering expertise to lead culinary execution across three prestigious account sites in the Finger Lakes region of New York. This high-volume, dynamic role operates out of a main corporate hub while executing catering for high-profile executive events, cultural venues, and upscale facilities hosting 5 to 10 events per week.

This role offers an exceptional quality of life surrounded by world-class wineries, beautiful lakes, rich local culture, and a lower cost of living. Serving as the primary culinary driver for catering production, the ideal candidate will thrive in a fast-paced environment, taking full ownership of culinary prep and execution without the burden of heavy administrative line management. With predictable schedules and comprehensive corporate benefits, this opportunity offers an ideal balance of professional growth and personal lifestyle.

Position Responsibilities

• Lead all hands-on culinary preparation, production, and execution for 5-10 catered events per week across corporate, cultural, and upscale venues.
• Collaborate directly with the Executive Chef to design, cost, and execute customized menus for high-visibility events, including corporate galas, weddings, and executive dining.
• Standardize production recipes, establish artful presentation techniques, and maintain strict quality standards across all service styles.
• Manage daily food requisitions, inventory estimates, and purchasing to support high-volume catering demands.
• Oversee safety, sanitation, and equipment maintenance protocols within the kitchen, ensuring full compliance with industry standards.
• Drive culinary excellence during events, ensuring smooth logistics from prep to service delivery.

Position Requirements

• Minimum of 2 years of culinary leadership experience (Chef de Cuisine, Catering Chef, or strong Sous Chef background) with direct experience managing catering operations.
• Background in hotel, dedicated catering, higher education, corporate dining, or high-volume country club operations with strong career stability.
• Proven track record of culinary execution for formal events, banquets, and high-end catered functions.
• Formal culinary degree or equivalent combination of post-secondary culinary education and direct field experience.
• Strong knowledge of food safety, menu engineering, inventory control, and kitchen organization in a fast-paced environment.

Compensation: $75,000 - $85,000 + bonus, comprehensive benefits package, 401K with match, PTO, and more!