Catering & Events Chef

High Spirits Hospitality; Greenville (SC); On-site; USD 24,796 - 34,440; Full time

Benefits offered by this job

Health insurance stipend

Paid time off

Employee referral bonus programs

Job summary

High Spirits Hospitality, located in Greenville, SC, is seeking a dedicated Catering Chef to enhance our culinary offerings for various events. The Catering Chef will oversee food preparation, maintain high-quality standards, and lead a team during event execution.

This role requires a passionate individual with strong leadership skills and a commitment to delivering exceptional culinary experiences. Competitive pay and generous benefits are part of the offering.

Qualifications

• 3+ years of experience in a relevant role, specifically in catering or banquet kitchens.
• Ability to communicate clearly and professionally in English, both verbally and in writing.
• Comfortable serving in occasional on-site event leadership roles.

Responsibilities

• Prepare and execute menus for weddings and events, including various serving styles.
• Lead food production, ensuring quality, consistency, and presentation.
• Supervise kitchen staff and maintain a productive work environment.

Skills

Leadership

Culinary Skills

Food Safety Compliance

Organization

Education

High school diploma or GED

Tools

Microsoft Office

Job description

About Us

At High Spirits Hospitality, we don’t just host events—we create unforgettable experiences. What began in a garage as a small bartending business has evolved into a powerhouse of hospitality brands, including Liquid Catering, Events at Judson Mill, The 405, Bravo1 Protection, and High Spirits Events. With 40 full‑time and over 100 part‑time team members, we produce more than 1,000 events a year—and we’re just getting started.

Our Values

• Radically Inclusive
• Embracing Individuality
• Making Life Fun
• Active Learners
• Responsible Citizens
• Keepin' It Real
• Ahead of the Curve
• Bold
• Leading with Heart
• Exceeding Expectations Everyday

Job Purpose

Our Catering Chef plays a key role in building and growing our food program while delivering consistent, high-quality culinary experiences for weddings, corporate events, and special occasions. This is an ideal role for someone who loves both execution and improvement—someone who can lead production, maintain standards, stay organized under pressure, and help shape a catering operation that is still growing quickly. This role blends hands‑on cooking, kitchen leadership, food safety, operational ownership, and event‑day execution. It is a multi‑purpose role; we are building our food business, with an average of 3–5 food events per month.

What You’ll Own

• Own culinary execution for catering events, including prep, production, transport readiness, service flow, and breakdown.
• Own food quality, consistency, sanitation, and compliance with food safety standards.
• Own kitchen organization, inventory, purchasing, storage systems, and inspection readiness.
• Own recipe consistency, menu support, and operational improvements that help the food division scale.
• Own strong collaboration with event teams to keep service smooth, timely, and guest‑focused.

Key Responsibilities (70% of workload)

• Prepare and execute menus for weddings and events, including buffets, stations, and plated dinners for groups ranging from 25 to 500 guests.
• Lead food production from prep through service, ensuring quality, consistency, timing, and presentation.
• Supervise kitchen staff and event‑day culinary team members while maintaining a productive, organized work environment.
• Ensure all food is prepared, stored, transported, held, and served according to company standards and food safety requirements.
• Set‑up and maintain visually appealing food buffets and stations.
• Coordinate closely with venue managers, planners, and bar teams to keep service aligned with event timelines.
• Manage on‑site kitchen flow during service, including plating, replenishment, and breakdown.
• Oversee storage, labeling, sanitation, and cleanliness so kitchen spaces remain organized and inspection‑ready.
• Manage inventory and purchasing, receive and verify deliveries, and maintain organization across walk‑ins, freezers, dry storage, and prep areas.
• Prepare tastings, samplings, and staff meals.
• Identify equipment needs, maintenance issues, and process improvements that strengthen the kitchen and food program.
• Lead assigned event setup and service shifts, helping ensure spaces are prepared correctly, timelines stay on track, and event operations run smoothly.

Venue & Event Management Expectations (30% of workload)

• Lead assigned venue shifts from setup through breakdown, supervising staff, overseeing front‑of‑house flow, and helping ensure events run smoothly, safely, and to company standards.
• Serve as the primary on‑site point of contact for clients, guests, vendors, and contractors, responding calmly and professionally to changing needs, operational issues, and event concerns.
• Monitor vendors, contractors, and staff for safety violations and compliance concerns—particularly in food service, alcohol service, and life safety areas—and address or elevate issues promptly.
• Complete physical event work, including setup, breakdown, resets, and cleaning tasks, while staying attentive, flexible, and responsive throughout the event.

Professional Standards & Company Expectations

• Take ownership of assigned work, follow through on commitments, and communicate proactively when support or clarification is needed.
• Represent High Spirits Hospitality with professionalism and reflect our brand values in your work, communication, decision‑making, and service to others.
• Communicate quickly and professionally with clients, guests, teammates, vendors, and partners; some work‑related communication may occur after hours due to the event‑based nature of our business.
• Handle client, vendor, and employee concerns with professionalism, sound judgment, and timely escalation when needed.
• Support a positive, inclusive, and accountable work environment that aligns with our company culture and standards.
• Be dependable, solutions‑focused, and adaptable as business needs, priorities, and event conditions change.
• Use company technology, communication platforms, and digital systems consistently, accurately, and responsibly to complete your work and stay informed.
• Submit digital documents, reports, checklists, receipts, and other required records accurately and on time.
• Attend required company meetings, trainings, and check‑ins as scheduled, and come prepared to actively participate.
• Stay well‑versed in company offerings, policies, safety standards, and service expectations; follow updates as they are communicated.
• Handle company, client, and employee information with professionalism, discretion, and appropriate confidentiality.
• Follow all applicable laws, licensing requirements, and company procedures related to your work, including safety, sanitation, alcohol service, and workplace conduct standards.
• Use company property, equipment, and workspaces responsibly and help maintain them in clean, organized, working condition.
• Support alcohol service or alcohol‑related event duties as needed, in accordance with company policy and applicable law.
• Maintain a professional appearance and present yourself in a way that reflects our hospitality standards and brand.
• Perform other duties and support additional shifts or assignments as needed based on business needs.
• Perform hands‑on operational work as needed, including moving equipment, setting spaces, and supporting venue readiness.

Typical Schedule

As this is a office and event‑based job, the Catering Chef is expected to work all food events and supplement time in the office for prep and other duties. Most events are Thursday–Saturday, with some Sunday–Wednesday events. Expect 1–3 evening/weekend shifts per week. Events are scheduled 2–6 months in advance. Office and prep hours have some flexibility, as long as the work is getting done and the schedule is communicated and agreed upon. The position has seasonality: high season March–May and September–December. It is suitable for working parents due to slower season typically when school is out.

Success in This Role Looks Like

• Food is flavorful, consistent, timely, and event‑ready with strong attention to detail.
• Kitchen spaces remain organized, clean, well‑stocked, and inspection‑ready.
• Inventory and purchasing are managed proactively, and recipes and portions are standardized for consistency and cost control.
• Event teams experience strong culinary leadership and smooth coordination during prep and service.
• The catering program becomes more efficient, scalable, and reliable over time.

Advancement

We are committed to developing our team members and creating clear opportunities for growth. Each position includes a customized Career Road Map that outlines the skills, experience, and performance standards needed to advance. The natural progression for this role is to grow into an Executive Chef position, though opportunities in other roles or departments may also be available based on business needs and individual strengths.

Compensation & Benefits

• This is a non‑exempt position that pays $18–$25 an hour depending on shift and assignment.
• May be eligible to receive tips for certain shifts or assignments.
• Health insurance stipend through our Blue Cross ICHRA plan.
• Eligible to enroll with Palmetto Proactive Healthcare for just $30 a month.
• Annual paid time off and paid holidays.
• Paid parental leave with a flexible return‑to‑work program.
• Eligible to participate in our employee referral bonus programs.
• Weekly pay.

Requirements

• Have 3+ years of experience in a relevant role, specifically in catering or banquet kitchens.
• Lead with respect and inclusivity; support all clients with professionalism and care.
• Bring remarkable leadership skills and the ability to guide clients and teammates with confidence.
• Be comfortable using Microsoft Office tools and other technology to stay organized and efficient.
• Communicate clearly and professionally in English, both verbally and in writing.
• Be highly organized, analytical, and ready to tackle challenges with creative problem‑solving.
• Present yourself professionally and confidently in client meetings, venue tours, networking events, and on‑site event support roles.
• Have flexibility to work frequent evenings and weekends.
• Be comfortable serving in occasional on‑site event leadership roles, including venue management, wedding coordination, or assistant coordination support.
• Be at least 21 years old due to alcohol service.
• Have a valid driver’s license and reliable vehicle for daily travel between venues and corporate office.
• Have a cell phone with voice, text, and data capabilities available for work use.
• Perform essential functions of the role, including standing and walking for extended periods and occasionally lifting or carrying up to 50 lbs.
• Hold a high school diploma or GED; college degree is not required.
• Pass a background check consistent with applicable law and role requirements.
• Pass a drug screening consistent with company policy and applicable law.
• Must be authorized to work in the United States.
• Maintain a SC Alcohol Server and ServSafe Food Manager Certificate.