Catering Chef Manager – Lead High-Volume Events + $1K Sign-On

Kaixspace; Grand Rapids (MI); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

$1,000 Sign on Bonus

401(k) Retirement with company match

Generous PTO

Job summary

Creative Dining Services is seeking a Catering Chef Manager to lead culinary operations for a conference center and catering program in Grand Rapids, MI. You will oversee menu development, food preparation, team leadership, and event execution to deliver exceptional dining experiences.

Responsibilities include coordinating with clients and planners, managing budgets, ensuring food safety, and driving high standards across service teams.

Qualifications

• High school diploma or equivalent is required.
• At least three years of supervisory or culinary leadership experience, including two years as a chef.
• Strong knowledge of culinary operations, menu development, food preparation and food safety practices.
• Ability to manage priorities, communicate effectively, and lead a fast-paced team.

Responsibilities

• Lead culinary planning, preparation, and execution for catered events.
• Develop menus reflecting client preferences, dietary needs, and budgets.
• Recruit, train, schedule, and coach culinary staff to build a collaborative team.
• Maintain standards for food quality, portioning, and timely service.
• Coordinate with clients and event teams to ensure exceptional guest experiences.
• Manage purchasing, inventory, cost control, and waste reduction while supporting budgets.

Skills

Culinary leadership

Menu development

Team supervision

Food safety practices

Budgeting & forecasting

Organizational skills

Education

High school diploma or equivalent

Culinary degree (preferred)

Tools

Microsoft Office

Job description

Creative Dining Services is seeking a Catering Chef Manager to lead culinary operations for a conference center and catering program in Grand Rapids, MI. You will oversee menu development, food preparation, team leadership, and event execution to deliver exceptional dining experiences.

Responsibilities include coordinating with clients and planners, managing budgets, ensuring food safety, and driving high standards across service teams.