Catering Chef at The Oncenter

ASM Global; City of Syracuse (NY); On-site; USD 60,000 - 75,000; Full time

Job summary

An established industry player is seeking a dynamic Catering Chef to lead high-volume operations at a premier venue. This role is perfect for someone passionate about event-driven food service, with responsibilities ranging from menu planning to team management. The successful candidate will ensure exceptional quality and service across various catering functions, including banquets and conventions. Join a forward-thinking company that values culinary excellence and offers a collaborative environment where your contributions will significantly impact the guest experience. If you thrive in a fast-paced setting and are ready to elevate catering services, this opportunity is for you!

Qualifications

• Strong leadership and team management skills required.
• 5+ years of culinary experience with supervisory background.

Responsibilities

• Lead culinary operations ensuring quality and service.
• Collaborate on event planning and menu customization.
• Manage kitchen staff and uphold health standards.

Skills

Leadership Skills

Menu Planning

Team Management

Communication Skills

Analytical Skills

Customer Service

Food Service Equipment Maintenance

Budget Management

Education

Certificate from accredited culinary school

5 years of hands-on experience

1+ year of kitchen supervisory experience

Tools

Microsoft Office

POS systems

Timekeeping system

Job description

POSITION: Catering Chef

DEPARTMENT: Food & Beverage

FLSA STATUS: Full-Time, Exempt

VENUE: The Oncenter

COMPENSATION: $60,000+/Annually

LEGENDS & ASM GLOBAL

Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.

THE ROLE

This is an excellent opportunity for a dynamic and experienced professional to help lead high-volume catering operations at The Oncenter. This role requires someone with strong leadership skills with a passion for event-driven food service, menu planning, and team management. The ideal candidate will be responsible for ensuring exceptional quality, service, and operational efficiency across a variety of catering functions, from concessions to banquets to large-scale conventions.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Be a part of leading culinary operations at The Oncenter, ensuring top-notch quality, presentation, and service.
• Collaborate with the Catering and Management Team for planning and executing large-scale events, conventions, concessions, and banquets.
• Coordinate with event planners, sales teams, and clients to customize menus for specific events.
• Assist with designing innovative menus catering to diverse preferences and dietary needs of event attendees.
• Manage kitchen staff, providing guidance, training, and leadership.
• Assist with food purchasing, cost control, and budget management for profitability while maintaining quality standards.
• Assist with the development of SOPs for efficient kitchen operations, including inventory management, food preparation, and sanitation.
• Uphold health, safety, and sanitation standards, ensuring compliance with local regulations and industry best practices.
• Stay up to date on culinary trends and innovations to elevate the convention center's offerings.
• Assist in hiring and onboarding processes, including interviewing, orientation, and training.
• Direct, develop, and coach departmental personnel in line with organizational policies and laws.
• Implement corrective action procedures in collaboration with Human Resources.
• Other duties as assigned.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION & EXPERIENCE

• Certificate from accredited culinary school, college or technical school; and
• Minimum 5 years of hands-on experience with 1+ year(s) of kitchen/culinary supervisory experience; or
• Equivalent combination of education and experience.

SKILLS YOU’LL NEED

• Ability to communicate in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment.
• Ability to use, maintain, and train others to use food service and kitchen equipment.
• Strong analytical and mathematical skills in relation to the Culinary Profession and Food & Beverage industry.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, timekeeping system.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Ability to interact with all levels of staff, including management.
• Exceptional hospitality and customer service skills, service standards, guest relations, and etiquette.
• Ability to make professional, independent, and good judgment decisions within proper policy and procedures.
• Ability to work under limited supervision – independently and as part of a team.
• Ability to work nights, weekends, and holidays depending on event needs.

CERTIFICATIONS, LICENSES, REGISTRATIONS

• ServeSafe certification required.

PHYSICAL ABILITIES

• Must be able to walk/stand/sit for long periods of time.
• Ability to work in a noisy, fast-paced environment.
• Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, and squatting.

NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons.