Chef - Requirements Spuntino Catering & Events

Culinary Expertise

Strong knowledge of menu development across different cuisines and service styles (buffet, plated, stations, passed hors d’oeuvres)
Ability to maintain high food quality and consistency in both small and large-scale events
Experience with dietary restrictions and custom menus (vegan, gluten-free, allergies, etc.)

Menu Development & Innovation

Design and develop new seasonal menus and concepts aligned with the company’s brand
Research and source new ingredients, products, and culinary trends to keep offerings fresh and competitive
Collaborate with the marketing team on menu presentations, styling, and photoshoots

Client Customization

Willingness and ability to create tailored menus for clients requiring a more personalized approach
Support the sales and event teams in building proposals for high-end or complex events

. Event Execution Skills

Proven ability to execute off-site events in non-traditional kitchen environments
Strong organization and time management under pressure
Ability to adapt quickly to last-minute changes or client requests

Production & Logistics Coordination

Create prep lists, production timelines, and oversee high-volume food preparation
Coordinate closely with the logistics manager to ensure all necessary equipment, ingredients, and setup items are prepared and transported for each event
Ensure proper food transportation, storage, and handling throughout service

Purchasing & Inventory Management

Order ingredients and supplies from distributors, ensuring quality and cost efficiency
Maintain relationships with vendors and continuously evaluate new products and suppliers
Monitor inventory levels and minimize waste

Team Leadership

Food Safety & Compliance

Operations & Transportation

Coordinate and assist with loading/unloading of equipment and food for events
Comfortable driving company vehicles, including refrigerated trucks, to and from event venues

Flexibility & Availability

Willingness to work evenings, weekends, and holidays, as most events take place during these times
Understanding that peak season typically runs from October through May, requiring increased availability during these months
Acknowledgment that the company operates on a seasonal schedule, with a slowdown/closure in July and August; during this period, the Chef may take time off or pursue other opportunities

Cost Control

Strong understanding of food cost, portion control, and waste reduction
Ability to execute within budget constraints while maintaining high quality standards

Salary: Starting at $80,000 annually - Opportunity for bonuses based on performance and event execution

Vacations & other Benefits? To Discuss

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