Chef de Cuisine: Lead High-Volume Catering & Institutional Meals

The Mobile Bistro Llc; Tucson (AZ); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Paid vacation

Health insurance

401(k) retirement plan with company

Competitive compensation

Job summary

Edge Catering and The Mobile Bistro are locally owned, family-operated food service companies serving Southern Arizona. Edge Catering produces more than 300 weddings, corporate events, and private functions annually, while The Mobile Bistro provides daily meals for over 140 individuals at behavioral health facilities in Tucson and Phoenix.

We are seeking an experienced Chef de Cuisine to lead our culinary operations in a hands-on role that combines catering with daily institutional meal

Qualifications

• Proven professional cooking in a commercial kitchen.
• Experience leading a culinary team preferred.
• Experience in high-volume catering, banquets, or institutional food service.
• Strong organization and time management for fast-paced environments.
• Willingness to work evenings, weekends, and holidays when needed.

Responsibilities

• Cook and participate in daily food preparation and production.
• Oversee culinary operations for numerous catered events annually.
• Coordinate institutional meal production for Tucson and Phoenix facilities.
• Supervise seven culinary employees and provide training and scheduling.
• Ensure food quality, presentation, portions, and timely production.

Skills

Strong cooking experience

Kitchen leadership

High-volume catering

Food safety knowledge

Evening/weekend flexibility

Education

Culinary degree or formal training (nice to have)

Job description

Edge Catering and The Mobile Bistro are locally owned, family-operated food service companies serving Southern Arizona. Edge Catering produces more than 300 weddings, corporate events, and private functions annually, while The Mobile Bistro provides daily meals for over 140 individuals at behavioral health facilities in Tucson and Phoenix.

We are seeking an experienced Chef de Cuisine to lead our culinary operations in a hands-on role that combines catering with daily institutional meal