Chef/Catering manager

Industrious Ventures; Town of Belgium (WI); On-site; USD 50,000 - 70,000; Full time

Job summary

Aerospacelab is seeking a hands-on Catering Manager to run the in-house service for ~400 employees across two shifts. You will own menu planning, purchasing, food prep, daily service and event catering, while leading a small team to deliver quality, cost-efficient dining and VIP catering in close liaison with internal departments.

Responsibilities include supplier relations, stock control, hygiene compliance, and continuous service improvement in a dynamic corporate environment.

Qualifications

• Minimum 3 years' experience in corporate, institutional or small-scale food service.
• Knowledge of food safety regulations and HACCP principles.

Responsibilities

• Plan and execute a varied weekly menu including sandwiches/wraps, homemade soups, a daily special, and a salad bar.
• Supervise and coordinate the kitchen team for efficient daily service.
• Organise catering for internal meetings, workshops and events within budgets and special requests.
• Coordinate event preparation, setup, and service; VIP catering in two dedicated areas.
• Manage supplier relationships, place orders, receive deliveries and maintain inventory records.
• Ensure full HACCP compliance; maintain temperature logs, traceability records and hygiene procedures.
• Independently manage kitchen operations: scheduling, equipment maintenance, and waste disposal.

Skills

Cooking skills

Team management

Organisational skills

Communication skills

Cost control

MS Office

French & English

Tools

MS Office

Job description

About Aerospacelab

Our mission is supported by an ambitious vertically integrated approach: design & manufacture of small satellites combined with development of earth observation services.

Since its creation in 2018, the company has already grown substantially. Our team gathers more than 25 engineering expertise, from hardware design to software development & data science.

In 2026, Aerospacelab counts offices in Louvain-la-Neuve (Belgium), Toulouse (France), Lausanne (Switzerland) and US West Coast with more than 400 full-time employees, with the ambition to position itself as the European leader in small satellites.

Role overview

Hands-on position responsible for the full operation of the company’s in-house catering service for approximately 400 employees (2 shifts). The role covers menu planning, purchasing, food preparation, daily service, and event catering. The successful candidate will independently manage the kitchen and a small catering team, ensuring quality, cost efficiency, and the highest standards of hygiene.

Key responsibilities

Food Preparation & Daily Service

• Plan and execute a varied weekly menu including sandwiches/wraps, homemade soups, a daily special, and a salad bar.
• Ensure food quality, presentation, portion consistency and a professional, customer-focused service.
• Supervise and coordinate the kitchen team for efficient daily service.

Meeting & Event Catering

• Organise catering for internal meetings, workshops and events, including platters (sandwiches, charcuterie, sweets, breakfast trays), adapted to group sizes, budgets and special requests.
• Coordinate team members for event preparation, setup, and service.
• Provide a VIP service in two dedicated areas, including internal management or coordination of catering services, on request and in close liaison with the key requesting departments: Office (Management), Communication, and Sales.

Purchasing & Stock Management

• Manage supplier relationships, place orders, receive/verify deliveries, and maintain inventory records.
• Restock the rooftop bar and monitor food costs to support budget control.

Food Safety, Hygiene & Compliance

• Ensure full HACCP compliance; maintain temperature logs, traceability records and all required documentation.
• Maintain a clean, safe kitchen environment and ensure the team is trained and compliant with hygiene and safety procedures.

Kitchen Operations & Facility Management

• Independently manage kitchen operations; team building, scheduling, workload, planning, equipment maintenance, dishwashing, and waste disposal in compliance with regulations.

Continuous improvement

• Develop seasonal menu ideas, gather employee feedback, and identify opportunities to improve service quality and operational efficiency.

Working Conditions

• Full-time, Monday to Friday, daytime hours (breakfast & lunch service). Occasional flexibility for internal events.

Your profile

Experience & Qualifications

• Minimum 3 years' experience in corporate, institutional or small-scale food service, with proven team management experience.
• Good knowledge of food safety regulations and HACCP principles

Skills & Personal Attributes

• Strong cooking skills; experience in purchasing, inventory management and cost control.
• Excellent organisational, time-management and communication skills; ability to manage multiple priorities.
• Service-minded, reliable, proactive, flexible and accountable;
• Basic MS Office skills.
• French & English knowledge