Chef de Cuisine

Blue Plate Catering, LTD.; Chicago, Northern (IL, KY); Hybrid; USD 105,000 - 120,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

401(k) plan

PTO

Employee meals

Job summary

Blue Plate Catering in Chicago seeks a Chef de Cuisine to serve as second-in-command to the Executive Chef, directing daily kitchen operations and leading a culinary team for events, delivery programs, and workplace dining. You will ensure quality, safety, and consistency while driving menu innovation.

You will oversee recipe development, standardization, and cross-department collaboration to optimize costs and operational efficiency, reporting to the Executive Chef and guiding strategic

Qualifications

• Bachelor-level or higher culinary education with leadership experience in a large kitchen.
• Proven ability to manage culinary teams in a high-volume catering environment.
• Strong knowledge of food safety, sanitation, and portion control.
• Experience in menu development, costing, and seasonal innovation.
• Ability to collaborate across Sales, Operations, Marketing, and Delivery teams.

Responsibilities

• Lead and mentor the culinary leadership team (Sous Chefs, Pastry Chef, kitchen staff).
• Oversee kitchen production across hot/cold lines, pastry, and events to ensure quality and consistency.
• Develop and document recipes, standards, and seasonal menus with cost considerations.
• Train Field Chefs and kitchen staff on plating, execution, and event expectations.
• Partner with Executive Chef on strategic initiatives and inter-department collaboration.

Skills

Leadership

Team development

Menu planning

Operational excellence

Food cost control

Education

Culinary Arts degree or advanced culinary certification

City of Chicago Department of Public Health Food Service Manager Certification or ability to obtain within 90 days

Job description

Description

FLSA: Exempt

Status: Full Time

Reports to: Executive Chef

Customary Days: Sunday - Saturday

Customary Hours: Varies to include evenings, holidays, and extended hours as business requires

Position Summary

The Chef de Cuisine serves as the second-in-command to the Executive Chef and plays a critical leadership role in overseeing the daily operations of the Blue Plate kitchen. This role is responsible for managing culinary production, leading and developing the culinary team, ensuring operational excellence, and maintaining the highest standards of food quality, safety, and consistency. Working closely with the Executive Chef, this position also supports strategic culinary initiatives, menu innovation, operational efficiency, and cross-department collaboration with Sales, Operations, Marketing, and Delivery teams. The Chef de Cuisine ensures the kitchen operates efficiently while maintaining Blue Plate’s standards of excellence across all events, delivery programs, and workplace dining services.

Leadership & Team Development

• Serve as the second-in-command to the Executive Chef, overseeing daily kitchen operations and ensuring smooth execution in their absence.
• Lead, mentor, and develop the culinary leadership team including Sous Chefs, Pastry Chef, and kitchen staff while ensuring effective management of their respective teams.
• Foster a culture of teamwork, accountability, and continuous learning across all culinary departments.
• Recruit, train, and retain high-performing culinary team members while promoting professional development and operational excellence.
• Set clear performance expectations, provide ongoing feedback, conduct performance reviews, and implement coaching or corrective action when necessary.

Culinary Excellence & Menu Execution

• Oversee kitchen production across all departments including hot line, cold line, pastry, second shift, dish, and expo to ensure operational efficiency and culinary consistency.
• Ensure all food production meets Blue Plate standards for quality, presentation, taste, and portion control across events, delivery, and workplace dining programs.
• Oversee recipe development, standardization, and documentation to maintain consistency across all production teams while supporting creative menu innovation.
• Collaborate with the Executive Chef to develop, write, and implement seasonal, event, and specialty menus. Contribute to recipe development, menu innovations, tastings, and culinary concepts that reflect Blue Plate’s standards, client needs, current trends, and operation excellence.
• Ensure menu development aligns with cost efficiency, profitability goals, and operational feasibility.
• Conduct regular kitchen walk-throughs and food tastings to maintain quality, sanitation, and culinary execution standards.
• Work closely with Field Chefs to train teams on plating, execution, and event expectations.
• Support the Executive Chef in developing new menu items, tastings, and culinary presentations.

Operations & Event Execution

• Oversee the successful culinary execution of events by collaborating with the Executive Chef, Field Chefs, and operations teams.
• Review event orders with Field Chefs to ensure all event requirements are clearly understood and executed.
• Maintain the integrity of CaterXpert kitchen modules by ensuring accurate menu, recipe, and production data.
• Attend off-site events, tastings, and key client meetings as needed to support execution, ensure food quality, and maintain brand standards.
• Ensure kitchen cleanliness, organization, and equipment maintenance in compliance with Blue Plate safety and sanitation policies.
• Collaborate with purchasing and vendor partners to maintain proper inventory levels and cost controls.
• Assist with ordering food and cleaning supplies to ensure kitchen readiness and operational continuity.

Culinary Operations & Workplace Dining Support

• Support delivery and workplace dining programs by coordinating production efficiency and assisting with menu planning and operational execution.
• Partner with delivery teams to improve operational workflows and ensure timely production and order accuracy.
• Develop and implement kitchen operational checklists, including processes for hot line, cold line, and pastry production.
• Provide guidance and support to culinary teams on production challenges, culinary questions, and operational improvements.
• Assist in managing new kitchen equipment installations and operational changes to ensure smooth implementation.
• Support operational planning to allow culinary leadership to focus on strategic initiatives while maintaining strong day-to-day kitchen management.

Collaboration & Strategic Planning

• Serve as a key liaison between the kitchen, sales, marketing, delivery, and operations teams to ensure strong cross-department collaboration.
• Participate in bi-weekly production meetings to align on event logistics, production needs, and operational priorities.
• Provide input on equipment investments, purchasing decisions, and operational improvements.
• Work with the Executive Chef on seasonal menu updates, food trends, and culinary innovation initiatives.
• Identify opportunities to improve kitchen workflows, efficiency, and production systems to support Blue Plate’s continued growth.

Additional Responsibilities

• Maintain a strong understanding of CaterXpert and other operational systems to support efficient kitchen administration.
• Support culinary leadership by monitoring production success, identifying operational challenges, and recommending improvements.
• Perform other duties as assigned by the Executive Chef or operations leadership.

Who You Are:

You are more than just a chef—you’re a culinary leader, innovator, and mentor who thrives in a highenergy, fast-paced environment where creativity meets operational excellence. You have a deep passion for food, an eye for detail, and the ability to lead a team to execute at the highest level. You bring an unwavering commitment to quality, efficiency, and innovation, ensuring that every dish leaving the kitchen is exceptional.

A Culinary Visionary & Innovator – You push the boundaries of flavor and presentation, creating menus that inspire and impress while maintaining practicality in large-scale catering. You are constantly exploring new trends, techniques, and ingredients to elevate Blue Plate’s offerings.

A Hands-On Leader & Mentor – You understand that a great kitchen starts with a great team. You are an inspiring leader, mentor, and coach who develops talent, fosters creativity, and holds your team accountable to the highest standards.

Passionate About Our Mission – You have a strong affinity for Blue Plate’s mission: “Care More”—going beyond food to create service experiences that bring our partners’ visions to life.

Detail-Oriented & Quality-Obsessed – Consistency and precision are your trademarks. Whether it’s a tasting for a high-profile client or a large-scale event execution, you ensure every detail is flawless, from ingredient sourcing to final plating.

A High-Pressure Problem-Solver – You thrive in a fast-paced, high-volume environment, making quick, strategic decisions that ensure seamless operations. Unexpected challenges don’t faze you—they drive you to think fast and execute solutions.

Operationally & Financially Savvy – You have a deep understanding of kitchen logistics, inventory management, and food cost control, ensuring a smooth, efficient, and profitable operation while maintaining top-tier culinary standards.

A Collaborative Partner – You work seamlessly across departments, collaborating with Sales, Operations, and Event teams to ensure that every client experience is exceptional, every event is executed flawlessly, and every dish represents the Blue Plate standard.

Passionate About Culinary Excellence – Above all, you are dedicated to delivering unforgettable food experiences, bringing energy, expertise, and enthusiasm to every service, every event, and every dish.

What You Bring to the Table:

• Culinary Arts degree or advanced culinary certification preferred.
• 6+ years of experience in the hospitality industry, preferably in catering or large-scale food production.
• City of Chicago Department of Public Health Food Service Manager Certification or ability to obtain within 90 days of hire.
• Strong leadership experience with a proven ability to inspire and develop teams.
• Ability to balance creativity with operational efficiency, ensuring smooth kitchen operations while maintaining innovation.
• Strong project management skills with the ability to juggle multiple priorities in a fast-paced, high-pressure environment.
• Impeccable sanitation, food safety, and organizational skills

Language Skills

Ability to read, write and speak English proficiently. Bilingual skills preferred.

Physical Demands:

• While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
• The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
• Regularly required to lift and/or move up to 60 lbs.
• Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment:

• May work in extreme heat and cold (non-weather and weather).
• May work in wet conditions (non-weather and weather).
• Noise level is low to moderate.
• May work near toxic/caustic chemical and with fumes or airborne particles.
• Will work near moving or mechanical parts.

Compensation and Benefits:

Salary Range: $105,000–$120,000 annually, based on experience and qualifications.

Bonus: This position is eligible for Blue Plate’s annual incentive plan program, awarded based on individual and company performance.

Benefits Overview

At Blue Plate Catering, We Care More—and that starts with taking care of our people. We offer a comprehensive benefits package designed to support your health, financial well-being, and work-life balance. Eligible team members enjoy medical, dental, and vision insurance, a 401(k) retirement savings plan, paid time off (PTO), paid sick leave, commuter benefits, Flexible Spending Accounts (FSA), complimentary employee meals, and voluntary pet insurance. We also offer, an Employee Assistance Program (EAP), and resources that support your personal and professional well-being—because when our people thrive, so do our clients and our company.

DEIA at Blue Plate:

At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fair at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts.

Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.