High-Volume Corporate Catering Executive Chef

Eurest USA; Redmond (WA); On-site; USD 100,000 - 120,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Eurest is seeking a Catering Executive Chef to provide culinary leadership for high-volume, premium corporate catering operations. This role supports the Executive Chef in menu execution, staff leadership, food safety compliance, and cost control while delivering consistently high-quality food and service for meetings, events, and special programs.

Responsibilities include supervising kitchen staff, planning seasonal menus, controlling costs, ensuring regulatory compliance, and leading safety

Qualifications

• 3–5 years of culinary management experience.
• High-volume production and catering experience (required).
• Strong understanding of food safety, sanitation, and quality standards.
• Proven leadership and cost-control skills.
• Proficiency in Microsoft Office and web-based tools.
• Ability to thrive in a fast-paced corporate environment.

Responsibilities

• Supervise, train, and develop cooks and kitchen staff.
• Execute high-volume catering menus with focus on quality, presentation, and consistency.
• Plan seasonal, globally inspired menus and develop recipes.
• Control food and labor costs; manage purchasing compliance.
• Create labor schedules based on business needs.
• Ensure compliance with ServSafe, HACCP, OSHA, PCQI, and local health regulations.
• Lead daily and monthly food safety training.
• Maintain inspection-ready kitchens at all times.
• Utilize Webtrition and internal culinary systems.
• Address and resolve guest or client concerns professionally.

Skills

Culinary leadership

High-volume catering

Food safety & sanitation

Cost control

Staff development

Microsoft Office

Fast-paced environment

Tools

Webtrition/culinary systems

Internal culinary systems

Job description

Eurest is seeking a Catering Executive Chef to provide culinary leadership for high-volume, premium corporate catering operations. This role supports the Executive Chef in menu execution, staff leadership, food safety compliance, and cost control while delivering consistently high-quality food and service for meetings, events, and special programs.

Responsibilities include supervising kitchen staff, planning seasonal menus, controlling costs, ensuring regulatory compliance, and leading safety