Lead Corporate Catering Chef — High-Volume Events

SRG Hospitality; White Lake (WI); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Employee discounts

Health insurance

Paid time off

Training & development

Tuition assistance

Job summary

SRG Hospitality seeks a motivated Catering Chef for our off-site commissary kitchen in Wisconsin. You will oversee preps, cooking, service setup, inventory control, and quality maintenance for a high-volume operation, ensuring consistency across events and daily service.

This role requires strong leadership, mentoring of junior cooks, and collaboration with event teams to deliver exceptional food. ServeSafe or Food Handler certification is required to meet safety standards and regulatory

Qualifications

• Experience in high-volume catering or banquet operations.
• Proven supervisory experience in a kitchen setting.
• ServeSafe or Food Handler certification required to ensure safety standards.
• Strong communication and multitasking abilities.

Responsibilities

• Manage the preparation and production of food, set up workstations with ingredients and equipment.
• Assist with menu development, maintain product standards and inventory, follow recipes, ensure smooth operations.
• Maintain a safe and sanitary kitchen.
• Set up and produce daily food production schedules.
• Oversee food production team and sanitation staff.
• Oversee events for timely delivery/pickups and food quality.
• Attend events as onsite chef and supervise equipment safety.
• Monitor sanitation standards and daily/weekly/monthly cleaning tasks.
• Teach and ensure compliance with food and safety policies.

Skills

High-volume catering

Culinary leadership

Pastry and baking skills

Food safety compliance

Mentoring cooks

Education

ServSafe certification

Food Handler's certification

Job description

SRG Hospitality seeks a motivated Catering Chef for our off-site commissary kitchen in Wisconsin. You will oversee preps, cooking, service setup, inventory control, and quality maintenance for a high-volume operation, ensuring consistency across events and daily service.

This role requires strong leadership, mentoring of junior cooks, and collaboration with event teams to deliver exceptional food. ServeSafe or Food Handler certification is required to meet safety standards and regulatory