Culinary Director: Lead Kitchen & Team Innovation

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

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