Catering Chef - Creative Events & Menu Lead

Compass Group USA; Saint Petersburg (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Comprehensive Benefit Package

Medical

Vision

Life Insurance

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Personal Leave

Job summary

Bon Appétit Management Company, in partnership with Eckerd College, seeks a Catering Chef to lead culinary execution for campus events, from intimate receptions to large-scale celebrations, ensuring exceptional taste and presentation.

You will work closely with catering managers and culinary teams to design creative menus, maintain fresh ingredients and high standards, and mentor staff in catering production, event execution, safety, and guest experience.

Qualifications

• Culinary degree, certificate, or an equivalent combination of experience and training.
• Experience preparing food in catering, hospitality, higher education, restaurant, hotel, resort, or event-focused environments.
• Knowledge of banquet production, event execution, and large-scale food preparation.
• Strong culinary fundamentals with a focus on flavor, presentation, and guest experience.
• Ability to thrive in a fast-paced environment while balancing multiple priorities and event timelines.
• Experience with menu development, food production planning, and inventory management.
• Understanding of food safety, sanitation, and workplace safety standards.
• Familiarity with current culinary trends, dietary accommodations, and guest preferences.
• Collaborative communication skills and the ability to work effectively across diverse teams.
• Comfort using basic computer applications, email, and web-based systems.
• ServSafe Certification or willingness to obtain certification is preferred.
• Flexibility to support evening, weekend, and special-event schedules as business needs require.

Responsibilities

• Lead the culinary execution of catered events across campus, ensuring exceptional food quality, presentation, and service.
• Collaborate with catering and dining leadership to develop innovative menus that align with client needs, seasonal offerings, and Bon Appétit's culinary philosophy.
• Prepare, cook, and present menu items for catered functions ranging from small gatherings to large-scale events.
• Support menu tastings, special events, and customized client requests.
• Ensure recipes, portioning, and presentation standards are consistently followed.
• Coordinate production schedules and event preparation to ensure timely execution.
• Monitor food quality throughout preparation, transportation, service, and post-event activities.
• Partner with the catering team to forecast production needs and manage event-specific inventory.
• Assist with purchasing and receiving food products while supporting food cost and waste management goals.
• Maintain high standards of food safety, sanitation, and workplace safety in accordance with company policies and regulatory requirements.
• Guide, train, and support culinary team members in catering production, event execution, and food handling practices.
• Assist with setup, execution, and breakdown of catered events as needed.
• Support continuous improvement efforts to enhance guest satisfaction and operational efficiency.
• Participate in departmental meetings, training programs, and professional development opportunities.

Skills

Culinary degree

Menu development

Food production planning

Inventory management

Guest experience

Collaboration

Evening/weekend flexibility

Safety standards

Education

Culinary degree or certificate

Job description

Bon Appétit Management Company, in partnership with Eckerd College, seeks a Catering Chef to lead culinary execution for campus events, from intimate receptions to large-scale celebrations, ensuring exceptional taste and presentation.

You will work closely with catering managers and culinary teams to design creative menus, maintain fresh ingredients and high standards, and mentor staff in catering production, event execution, safety, and guest experience.