Catering Chef

Continental Services; Toledo (OH); On-site; USD 23,000 - 26,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Parental leave

401(k) with company match

Dining perks

Flexible schedules

Generous PTO

Employee assistance program

Job summary

Owens Corning is seeking a Catering Chef to lead daily culinary prep and production for catering services and events. You will ensure flavor, portion control, and presentation meet standards while supervising a culinary team and coordinating with event staff.

The role emphasizes recipe compliance, safety, and efficient delivery of high-quality catering experiences for clients and guests.

Qualifications

• Three or more years of culinary experience in a large-scale kitchen or catering operation.
• Strong knowledge of food safety, sanitation, and allergen management.
• Experience leading a culinary team and coordinating with event staff.

Responsibilities

• Lead daily catering food preparation and production for orders and events.
• Ensure recipes and presentation meet standards and dietary requirements; manage portions and packaging.
• Coordinate with event coordinators and operations to align menus and production timelines.
• Maintain kitchen sanitation, inventory, and equipment readiness.

Skills

Culinary experience

Food safety

Leadership

Communication

Education

Associate degree in culinary arts or hospitality management

Tools

Microsoft Office

Catering management systems

Job description

Catering Chef

Department: Owens Corning 700137

Employment Type: Full Time

Location: Owens Corning

Reporting To: Susan Philo

Compensation: $17.00 - $19.00 / hour

Description

The Catering Chef is responsible for leading and executing daily culinary preparation and production for catering services, special events, and client functions. This role ensures that all food meets the company’s “Standard of Excellence” in flavor, presentation, recipe compliance, portion control, and production quality. The Catering Chef oversees food preparation, packaging, and delivery coordination while ensuring that all culinary operations are executed efficiently, safely, and consistently to deliver an exceptional client and guest experience.

Key Responsibilities

1. Catering Food Preparation and Production

• Lead and manage daily food preparation and production for catering orders, events, and special functions.
• Ensure all food is prepared, cooked, portioned, packaged, labeled, and transported according to established recipes, presentation standards, and food safety guidelines.
• Coordinate production schedules and preparation timelines to ensure all catering orders and events are completed accurately and on time.
• Oversee the execution of catering services and special events, ensuring food quality, presentation, and service standards are consistently met.
• Ensure proper kitchen opening and closing procedures are followed, including cleaning, sanitation, and equipment shutdown.
• Support and guide culinary team members to maintain consistency, productivity, and accountability throughout the production process.

2. Quality Assurance and Client Satisfaction

• Maintain high standards for food quality, flavor, freshness, presentation, and portion consistency across all catering offerings.
• Ensure recipes, production specifications, dietary requirements, and client requests are followed accurately.
• Monitor production timelines and ensure catering orders are complete, properly packaged, and ready for delivery or service as scheduled.
• Communicate proactively with event coordinators, operations teams, and other stakeholders regarding menus, special requests, production needs, and potential challenges.
• Identify and resolve food quality or production issues promptly to ensure a positive client and guest experience.

3. Menu Development and Culinary Innovation

• Stay informed about emerging food trends, seasonal ingredients, catering techniques, delivery methods, and presentation styles.
• Contribute to menu development and the creation of new dishes that align with the company’s culinary standards, client expectations, and business objectives.
• Adapt recipes and scale production quantities to accommodate varying event sizes while maintaining quality, consistency, and cost efficiency.
• Collaborate with the culinary and operations teams to develop creative menu solutions that meet client preferences, dietary restrictions, and event requirements.
• Continuously seek opportunities to improve recipes, production processes, food presentation, and the overall catering experience.

4. Kitchen Operations, Inventory, and Sanitation

• Maintain the organization, cleanliness, and operational readiness of kitchen preparation areas, coolers, freezers, and storage spaces.
• Ensure proper food storage, labeling, dating, rotation, and temperature control in accordance with food safety standards.
• Assist with inventory management, product ordering, and production planning to maintain appropriate stock levels and minimize waste.
• Monitor ingredient usage, portion sizes, and production yields to support food cost management and operational efficiency.
• Ensure compliance with food safety, sanitation, allergen management, and workplace safety procedures.
• Maintain kitchen equipment and report maintenance needs promptly to support uninterrupted production.

Demonstrates the Following Attributes

1. Results-Oriented and Adaptable: Takes initiative, responds promptly to changing priorities, follows through on responsibilities, and balances operational requirements with client expectations. Quickly absorbs new information and translates it into effective action.
2. Culinary Passion and Expertise: Demonstrates a strong passion for food, creativity, and culinary excellence. Possesses the ability to develop appealing menus, execute recipes consistently, and scale production to deliver exceptional catering experiences.
3. Leadership and Accountability: Provides direction and support to culinary team members, establishes clear expectations, and fosters a culture of ownership, collaboration, and accountability.
4. Energy and Resilience: Maintains a high level of energy, composure, and persistence in a fast-paced catering environment. Effectively manages competing priorities, tight deadlines, and changing event requirements.
5. Positive and Collaborative Attitude: Approaches challenges with a solutions-oriented mindset and maintains a positive, professional demeanor. Works effectively with colleagues, event coordinators, clients, and other departments while respecting the contributions of others.
6. Communication and Teamwork: Practices direct, honest, and timely communication. Shares relevant information, listens to different perspectives, encourages collaboration, and works proactively to resolve issues.
7. Integrity and Professionalism: Demonstrates personal values that align with the company’s culture and standards. Treats others with respect and consistency, maintains high ethical standards, and embraces creativity, continuous improvement, and forward-thinking solutions.
8. Technical Proficiency: Demonstrates proficiency with electronic communication, Microsoft Office Suite, and other relevant culinary production, inventory, scheduling, or catering management systems.

Skills, Knowledge and Expertise

1. An associate degree in culinary arts, hospitality management, or a related field is preferred. Equivalent professional experience in the culinary or catering industry will be considered.
2. Three or more years of culinary experience is required, with experience in a large-scale kitchen, catering operation, banquet facility, or high-volume food production environment strongly preferred.
3. Demonstrated experience in catering food preparation, production planning, recipe execution, portion control, and food presentation.
4. Ability to organize and prioritize multiple catering orders and event requirements while meeting production deadlines and maintaining consistent quality.
5. Strong knowledge of food safety, sanitation, proper food storage, temperature control, and allergen management.
6. Experience with inventory management, product ordering, food cost awareness, and minimizing food waste is preferred.
7. ServSafe Manager and Allergen certifications are preferred. Candidates who do not currently hold these certifications must be willing to obtain them through the company’s ServSafe training program.
8. Strong communication, organizational, problem-solving, and teamwork skills, with the ability to work effectively in a fast-paced, deadline-driven environment.

Benefits

We prioritize the health, wellness and work-life balance of our team members and designed our comprehensive compensation packages to reflect that.

• Full-time team members are eligible for medical, dental and vision insurance, life insurance, disability insurance, parental leave, 401(k) with company match, at-work dining perks, flexible schedules, generous PTO, and a total rewards program. Team Members can also use our inclusive employee assistance program.
• Part-time Team Members are eligible for our 401(k) with company match, at work dining perks and team members can also use our inclusive employee assistance program.
• Location-specific perks may also include wellness programming, on-the-job training, corporate-hosted courses, certifications and team events.

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