Catering Chef Leader — High-Impact Events & Growth

AVI Foodsystems, Inc.; Providence (RI); On-site; USD 77,000 - 94,000; Full time

Benefits offered by this job

Health, dental, vision, and life保险

401(k) with generous company match

Paid vacations and holidays

Immense training and growth

Job summary

AVI Foodsystems, Inc. is seeking an energetic Catering Chef at Bryant University in Smithfield, RI. This full-time salary position offers strong growth, competitive compensation, and benefits for dedicated culinary professionals.

The role requires culinary excellence, leadership of kitchen staff, and hands-on menu development with a focus on quality, consistency and cost control. Expect varied hours, including weekends and some early mornings, with progressive training and opportunities.

Qualifications

• Culinary experience required.
• Exceptional food presentation skills.
• Strong work ethic.
• ServSafe certification preferred.
• Hours may vary including weekends, nights and early mornings.
• Inventory, ordering and maintaining production records to manage food cost.

Responsibilities

• Coordinate and participate in activities of cooks and team members engaged in preparing, cooking and serving food.
• Ensure all food handling, sanitation and customer service standards are met.
• Help select and develop recipes and menus.
• Receive and inspect products for quality and quantity to ensure appropriate inventory.
• Implement catered events, promotional programs and new standards.
• Maintain a safe work environment.
• Encourage good customer relations through product promotion.

Skills

Culinary experience

Food presentation

Strong work ethic

Inventory management

Food cost control

Education

ServSafe certification

Job description

AVI Foodsystems, Inc. is seeking an energetic Catering Chef at Bryant University in Smithfield, RI. This full-time salary position offers strong growth, competitive compensation, and benefits for dedicated culinary professionals.

The role requires culinary excellence, leadership of kitchen staff, and hands-on menu development with a focus on quality, consistency and cost control. Expect varied hours, including weekends and some early mornings, with progressive training and opportunities.