Catering Executive Chef

Fullcirclerestoration; Oklahoma City (OK); On-site; USD 63,000 - 77,000; Full time

Job summary

Fullcirclerestoration is seeking an expert Catering Executive Chef in Oklahoma City to lead high-volume culinary events, develop menus, and manage kitchen operations from planning to post-event wrap. You will balance hands-on cooking with project leadership, overseeing budgeting, inventory, and staff to ensure exceptional client experiences.

Applicants should have a minimum of 10 years in professional culinary roles, a culinary degree or equivalent experience, and proven leadership in

Qualifications

• Minimum of 10 years of professional culinary experience
• Experience managing high-volume events and kitchen operations
• Strong background in budgeting, inventory control, and staff supervision

Responsibilities

• Culinary leadership for high-volume events from menu planning to kitchen staff oversight
• Oversee food and labor costs to align with event budgets
• Develop innovative, client-tailored menus in collaboration with the culinary team
• Manage inventory, ordering, and vendor coordination for timely deliveries
• Lead end-to-end event management including staffing, setup, and on-site client communication
• Supervise and mentor culinary staff to ensure timely, quality execution
• Serve as primary culinary contact for clients during events
• Coordinate with Business Development, kitchen managers, and vendors on event details
• Ensure flawless execution from kitchen to guest experience at large-scale events

Skills

Culinary leadership

Budgeting

Menu planning

Staff supervision

Inventory management

Event coordination

Education

Culinary degree or equivalent experience

Job description

Catering Executive Chef

Department: Culinary

Employment Type: Full Time

Location: Oklahoma City, OK

Compensation: $70,000 / year

Description

Job Summary

We are seeking an experienced Culinary Project Manager to oversee high-volume culinary events, lead menu development, and manage kitchen operations from start to finish. The ideal candidate will have a passion for both hands-on cooking and managing the intricacies of large-scale projects, including budgeting, inventory control, and staff supervision. You will play a pivotal role in ensuring the success of culinary events while driving innovation and excellence in food preparation and presentation.

Key Responsibilities

• Culinary Leadership: Manage all culinary aspects of high-volume events, from menu planning and food preparation to overseeing kitchen staff and ensuring quality execution.
• Budget & Cost Management: Oversee food and labor costs, ensuring alignment with event budgets while maintaining high-quality standards.
• Menu Development: Create innovative and diverse menus tailored to client needs, coordinating closely with the culinary team for execution.
• Inventory Management: Handle ordering, inventory control, and coordination with vendors to ensure timely and accurate deliveries.
• Event Management: Lead the entire culinary process from pre-event planning to post-event cleanup, including staffing, kitchen setup, and on-site client communication.
• Team Management: Supervise and mentor culinary staff, ensuring smooth operations during events, adherence to timelines, and high levels of teamwork.
• Client Relations: Act as the primary culinary contact for clients during events, ensuring satisfaction and addressing any concerns or last-minute adjustments.
• Project Coordination: Collaborate with the Business Development team, kitchen managers, and third-party vendors to ensure all event details are in place, including rentals and asset management.
• High-Volume Event Execution: Successfully manage large-scale, complex culinary events in demanding environments, ensuring flawless execution from kitchen to guest experience.

Skills, Knowledge and Expertise

• Experience: Minimum of 10 years of professional culinary experience, with a strong background in managing high-volume events and kitchen operations.
• Education: Culinary degree preferred, or equivalent experience in a fast-paced kitchen environment.
• Skills: Expertise in food cost management, labor cost control, inventory management, and large-scale menu planning.
• Leadership: Proven ability to manage teams, develop talent, and lead culinary projects from concept to completion.
• Flexibility: Willingness to travel and adapt to changing schedules to meet operational demands, including occasional work outside regular hours.
• Certifications/License: Valid Drivers License with reliable transportation.

Why Join Us?

• Growth Opportunities: Be part of a growing team with opportunities for advancement.
• Competitive Compensation: Enjoy a rewarding salary and benefits package.
• Innovative Environment: Work with cutting-edge culinary technology and a supportive team that values creativity.
• Family-Oriented Culture: Join a company that values its employees and offers a collaborative, supportive atmosphere.

Disclaimer

This Job Description indicates the general nature and level of work expected of the incumbent(s). It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent(s) may be asked to perform other duties as requested.

Equal Opportunity Employer/Veterans/Disabled.

If you are an individual with a disability and need a reasonable accommodation to assist with your job search or application for employment, please contact HR [phone] #culinary