Eurest Catering Jobs in Usa

Bon Appetit

• We are hiring immediately for a Catering Sales & Events Managerposition.
• Location: San Jose Ca.
• Schedule: Monday - Friday: Primarily Day Shift with Some Nights & Weekends
• Pay Range: $76,240.00 - $78,000.00 annually

We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1509814.

The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!

Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients.

Learn more about careers with Bon Appétit: Summary:

To support our growth we’re looking for a Catering Sales and Events Manager to join our awesome team!

The Catering Sales and Events Manager drives excellence and personalized experiences of catering events. You will operate in accordance with strategic objectives and selective selling guidelines, in place, to meet and exceed internal group revenue components. As the Catering Sales and Events Manager, you will focus on innovative hospitality and creating the catering experiences for the Food program in order to support operational excellence. Alongside the Catering General Manager, you will leverage their strong communication, hospitality and operational skills to partner with key internal and external stakeholders to promote standards, Food expectations and enhance user (partner) experience.

Bon Appetit has a culture of workplace health and safety that you will champion everyday! As the Catering Sales Manager, you will set the example of responsible practices and ensure the well-being of the employees, operation and yourself.

The Google Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. Apply now and become a part of our philosophy!

Key Responsibilities:

• Confirm Banquet Event Orders (BEO’s) and send invoices for review
• Meet with clients to discuss budget, event theme and experience
• Support and participate in Catering Showcases, meet and greet and client relationship building initiatives
• Establish, grow and maintain a synergistic relationship with the Catering Sales and Catering Events teams, Cooperatively establishing and communicating strategy to teams leading to first class execution of event experiences
• Monitor all ticket changes through Catertrax and communicate to the appropriate team
• Operationalize catering experiences

Preferred Qualifications:

• Ability to drive and enhance a culture of Food and Workplace Safety
• Minimum 2 years experience in catering operations, sales, sales for Convention Services, Banquet, and Hotel Sales
• College degree or equivalent experience is preferred
• Software knowledge in Catertrax, G-Suite and Excel highly preferred
• Marketing and events experience a plus
• Excellent communication skills both written and verbal
• General culinary knowledge of basic kitchen practices, protocols and procedures
• Marketing and events experience a plus
• Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy
• Ability to effectively communicate, motivate and interact with all levels within the organization
• Managing in a Union Environment is a plus

Associates at Bon Appétit are offered many fantastic benefits.

Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program

Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)

Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

About Compass Group: Achieving leadership in the foodservice industry

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.

We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Applications are accepted on an ongoing basis.

Bon Appetit maintains a drug-free workplace.

The opportunity

Delaware North Sportservice is searching for seasonal Game Day Catering Porters to join us at Great American Ball Park in Cincinnati, Ohio. As a Game Day Catering Porters you will be responsible for maintaining inventory and delivering product orders to various game day catering areas.

If you are looking for a fast-paced role offering teamwork and excitement every shift, apply now.

Pay

$15.30 - $15.30 / hour

Information on our comprehensive benefits package can be found at .

What we offer

We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:

• Weekly pay
• Training and development opportunities
• Employee discounts
• Flexible work schedules

Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.

What will you do?

• Clean and prepare assigned catering areas prior to event days
• Deliver food, beverage, and other products to catering areas during set up and event days
• Monitor food and beverage inventory levels in assigned catering areas and replenish as needed
• Ensure inventory levels in the stockroom are maintained and rotate stock to reduce spoilage

More about you

• Basic math skills for counting inventory
• Ability to work independently and as part of a team
• Excellent communication skills

Physical requirements

• Ability to remain standing for extended periods of time
• Ability to regularly lift up to 70 lbs
• Ability to pull heavy stock carts around venue

Shift details

Days
Evenings
Holidays
M-F
Weekends
Events
OT as needed

Who we are

Delaware North operates concessions, premium dining, and retail services at the Cincinnati Reds Great American Ball Park and has been a partner of the Reds since 1936. We offer pre-game upscale dining and full bar service featuring local craft beer. In-game service includes in-seat ordering with chef-inspired specialties and ballpark favorites.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.

Together, we're shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

• Work alongside the catering team leads to learn catering duties to ensure guest order fulfillment and catering area and equipment maintenance and cleanliness.
• Assist FOH & BOH as warranted when not engaged in catering duties.
• Must be 18 years or older
• Must have a valid Driver's License
• Must have reliable transportation not only to get to and from work but to deliver orders throughout the community if the catering vehicle isnt available
• Strong communication skills
• Strong organization skills
• Requires availability of either full-time or part-time. Must have Friday, Saturday, and at least 1 other day available.

A job at Chick-fil-A is more than just a job. It's a stepping-stone to a successful future in the world of business. Here are some of the great benefits of working at Chick-fil-A:

• Flexible Hours- You probably have commitments to your family, friends, school or sports teams. We will try to arrange your work schedule around them.
• Closed Sundays- All Chick-fil-A restaurants are closed on Sundays so you can have a day off to spend with family and friends.
• Work Directly With A Chick-fil-A Operator- The Operator is an independent business person, responsible for the operation of the restaurant, who invests time in his or her employees, teaching them important business skills for the future.
• Competitive Pay- Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills.
• It's a Great Place to Work- At Chick-fil-A, our Operators consider their team members to be more than just employees, they are a highly valued part of each Chick-fil-A restaurant. Our high retention rate is proof that team members really enjoy working at Chick-fil-A.

• Minimum 18+ years old
• Previous customer service experience preferred
• Hard-working
• Team-oriented
• Friendly
• Honest
• Great customer skills

Chick-fil-A, Inc., Founder S. Truett Cathy started the business in 1946, when he and his brother, Ben, opened an Atlanta diner known as The Dwarf Grill (later renamed The Dwarf House). Through the years, that restaurant prospered and led Cathy to further the success of his business. In 1967, Cathy founded and opened the first Chick-fil-A restaurant in Atlanta's Greenbriar Shopping Center. Today, Chick-fil-A has the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States based on annual system-wide sales. Today, Chick-fil-A is America's #1 fast food restaurant.

In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, thats all) to make Chick-fil-A Lemonade. It may not be the easy way, but it's the only way we know.

Catering Sales & Services Manager

Salary: $65,000 + Benefits

Our client, a prestigious luxury hotel, is seeking a Catering Sales & Services Manager to oversee weddings, social events, corporate gatherings, and boutique meetings. This is a hands-on, client-facing role with full ownership of events from initial inquiry through post-event follow-up. The ideal candidate is highly organized, professional, and excels at delivering personalized guest experiences while driving business results. This is a full-time role with a flexible schedule that includes weekends and holidays and offers opportunities for professional growth.

Key Responsibilities:

• Generate new business and manage client relationships, collaborating with Sales and Culinary teams to design customized event experiences.
• Respond promptly to inquiries, manage leads, and guide clients through the booking process.
• Prepare proposals, contracts, schedules, and budgets, ensuring accurate post-event billing.
• Coordinate all event logistics with internal teams including Culinary, Banquets, Stewarding, A/V, Engineering, Housekeeping, and Front Office.
• Serve as the main on-site contact during events, resolving client requests and any issues with discretion.
• Plan layouts, staffing, and timelines to maximize both guest experience and operational efficiency.
• Conduct pre-event briefings and coordinate resources for seamless execution.
• Monitor service quality and provide coaching to maintain high standards.

Candidate Profile:

• 2+ years of experience in catering sales, conference services, or event management, preferably in luxury hospitality.
• Strong organizational, communication, and relationship-building skills.
• Detail-oriented, professional, and able to manage multiple priorities under pressure.
• Comfortable using CRM systems and Microsoft Office for tracking and reporting.

If you are keen to discuss the details further, please apply today or send your cv to Sarah at COREcruitment dot com

Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out

Annual Hiring Range:

• $150,000 - $160,000 Per Year

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.

Main Duties and Responsibilities:

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
• Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
• Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
• Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
• Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
• Assists in the development and training of cooks as required.
• Prepares administrative reports as required.
• Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.
• Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
• Works with management staff to improve performance of the unit.
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
• Maintains labor requirements, food costs, overtime, and all productivity requirements.
• Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
• Ensures all products are cooked at required temperature according to airline and food safety specification, etc.
• Responsible for coaching, counseling and preparing corrective action for employees.
• Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications

Education:

• Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role

Work Experience:

• Minimum 10 years of experience as a Chef required
• Minimum of 4 years of experience as an Executive Chef required.
• Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
• In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills: (Certification, Licenses and Registration)

• Ability to cook meals according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Experience with menu design a plus
• Basic computer skills required. Working knowledge of Microsoft Office products preferred
• ServSafe Certified preferred.

Language / Communication Skills:

• Must have excellent written and oral communication skills.
• Multi-lingual a plus.

Work Environment / Requirements of the Job:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Gate Group Competencies Required to be Successful in the Job:

• Thinking – Information Search and analysis & problem resolution skills
• Engaging – Understanding others, Team Leadership and Developing People
• Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively
• Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:

• We treat each other with respect and we act with integrity
• We communicate and keep each other informed
• We put our heads together to problem solve and deliver excellence as a team
• We have passion for our work and we pay attention to the little details
• We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
• We do what we say we will do, when we say we are going to do it
• We care about our coworkers, always taking an opportunity to make someone’s day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: be considered for this position, please submit your application by 07/14/2025

Job Summary:

Windows Catering is seeking a highly creative and independent Culinary Development Chef to lead culinary innovation and concept development. This role requires a forward-thinking professional who can take broad ideas and execute them fully from concept to delivery with minimal oversight. Ideal candidates bring a strong portfolio of creative culinary development, refined presentation skills, and the leadership to drive innovation from idea to implementation.

Primary Responsibilities:

• Lead the creative development and execution of new menu concepts and culinary stations, including design, layout, and ingredient selection.
• Independently develop and present full culinary stations, such as themed pasta bars, including multiple dish options, garnishes, finishes, and overall guest experience.
• Design and test innovative recipes that align with seasonal trends, client preferences, and event requirements.
• Coordinate with kitchen leadership and cross-functional teams to plan, prototype, and launch new food experiences.
• Supervise food preparation and kitchen staff, ensuring quality, consistency, and creativity across all output.
• Oversee equipment needs, production scheduling, and resource planning for new menu rollouts.
• Participate in high-end tastings and presentations with clients and stakeholders.
• Ensure compliance with all DOH and food safety regulations while promoting a clean, efficient kitchen environment.
• Mentor junior team members in culinary innovation and fine dining standards.
• Perform other duties as assigned.

Qualifications & Requirements:

• Graduate of a recognized culinary institution or equivalent high-level professional experience.
• 7+ years of culinary experience, with at least 3 in a role focused on menu development or innovation.
• Demonstrated ability to lead culinary design and execute new concepts independently.
• Experience in high-end restaurants, luxury catering, or fine dining environments.
• Strong understanding of kitchen layout, station design, and equipment needs for varied culinary applications.
• Excellent presentation and communication skills for client-facing interactions.
• Ability to lead under pressure while maintaining creativity and attention to detail.
• Flexible schedule and availability for occasional off-premise events, including evenings and weekends.

Director of Culinary Operations

About La Crème

La Crème Luxury Catering is Monterey County’s only certified green, high-end, concierge-level catering company with exclusives at premier venues including The Holly Farm and WeatherTech Raceway Laguna Seca, plus our flagship oceanfront venue, Crema on Ocean View. Known for exceptional hospitality, seasonal California cuisine, and mind-blowing presentations, La Crème has been wowing clients since 2011.

Position Summary

The Director of Culinary Operations oversees all culinary operations across La Crème Catering and Crema on Ocean View. This role blends high-level leadership with hands-on execution.

You will lead menu development, production planning, food quality, kitchen systems, ordering, sanitation, event execution, and team leadership for a dynamic multi-venue catering company. You will collaborate closely with the CEO, General Manager, and sales team to ensure culinary excellence at every event — from multi-day luxury weddings to large-scale corporate activations at WeatherTech Raceway.

This position is ideal for a creative, inspired chef who lives for beautifully executed seasonal food, thrives in high-production environments, and loves creating food that wows.

Key ResponsibilitiesCulinary Leadership & Menu Development

·       Lead culinary vision for La Crème Catering and Crema on Ocean View.

·       Create modern, seasonal, high-end menus that impress visually and in flavor.

·       Maintain La Crème’s identity as the only certified green caterer in the region.

·       Stay current on culinary trends, plating styles, techniques, and innovation.

Kitchen Operations & Production Management

·       Oversee all prep, production notes, timelines, and pack lists.

·       Manage high-production catering kitchen at 1184 Forest Ave, Suite G.

·       Maintain impeccable cleanliness, organization, and hygiene standards

·       Develop and implement SOPs, recipe books, portioning guidelines, and efficiency systems.

·       Optimize prep hours, workflow, labor, and cost structure.

Ordering, Sourcing & Inventory

·       Place orders with local farms, purveyors, and artisans, prioritizing seasonal and sustainable

ingredients.

·       Track inventory, manage waste, and oversee zero-waste kitchen practices.

·       Maintain strong relationships with local producers and specialty vendors.

·       Ensure accuracy and cost control through detailed ordering and receiving systems.

Event Execution

·       Lead on-site culinary execution for weddings, corporate events, tastings, and large-format activations.

·       Manage off-site kitchen builds, equipment lists, and service flow.

·       Collaborate closely with event supervisors and service captains to ensure seamless events.

Team Training & Leadership

·       Train, coach, and mentor kitchen team members.

·       Build a positive, calm, organized, excellence-focused kitchen culture.

·       Oversee scheduling, task delegation, and accountability.

·       Maintain consistency in presentation, flavor, and hospitality.

Cross-Department Collaboration

·       Work closely with CEO (Tamie), GM, and sales/event planning teams.

·       Attend tastings, support BEO development, and help create unforgettable client experiences.

·       Contribute to menu proposals, costings, and new program development.

Qualifications & Experience

·       Minimum of 5 years in a senior chef or culinary leadership role.

·       Required: High-end catering experience, including off-site production.

·       Proven experience running a high-volume, multi-event production kitchen.

·       Strong systems-building, organizational, and logistical planning skills.

·       Excellent communication and leadership abilities.

·       Deep understanding of seasonal California cuisine and premium ingredients.

·       Ability to stay calm and effective in fast-paced, high-pressure environments.

·       Flexible schedule including nights, weekends, and event days.

·       Strong, healthy physical stamina — must be able to stand, lift, move, and work long, high-energy shifts when needed.

·       Someone who embraces an active, healthy lifestyle and takes pride in being physically capable, resilient, and ready to lead from the front.

·       Valid driver’s license required.

What Makes This Role Exceptional

·       Lead culinary operations for a beloved, top-tier, luxury catering brand.

·       Oversee and shape menus for La Crème Luxury Catering, WeatherTech Raceway events, and

our newly acquired venue.

·       Collaborate with a passionate, creative owner who loves food and design.

·       Influence multiple revenue streams on a growing hospitality platform.

·       Be part of a company with a 14-year reputation for excellence and creativity.

Compensation

·       $95,000 to $125,000 Depending on experience.  

·       Health benefits reimbursement.

·       PTO- Three weeks per year.

·       Opportunity for advancement as the company expands

Are you looking for high visibility, challenging opportunities, and a rewarding environment?

Sodexo is seeking an Executive Chef 3 to lead culinary excellence at Stanford Health Care. In this highly influential role, you will create exceptional dining and catering experiences, elevate culinary innovation, and drive high‑end catering across the Stanford Health Care Medical Center.

If you are an Executive Chef with a passion for creativity, fresh ideas, and innovation—we want to meet you. Apply now!

• Lead and maintain chef and manager scheduling; provide coverage when needed
• Partner with vendors for procurement and purchasing decisions
• Oversee purchasing audits and ensure financial accuracy
• Standardize and elevate catering and banquet services
• Develop menus tailored to client needs and health‑care environment standards
• Build strong relationships with hospital clients and stakeholders

Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement

More extensive information is provided to new employees upon hire.

• Strong culinary background with a passion for staying current on emerging culinary trends
• Proven leadership and communication skills with a commitment to high standards
• High‑end dining, catering, and culinary arts experience
• Experience with authentic global cuisines (highly desirable)
• Production‑focused culinary expertise—ideally from upscale restaurant, retail, or catering environments
• Menu planning experience and deep understanding of modern culinary approaches

At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Minimum Education Requirement - Bachelor’s Degree or equivalent experience

Minimum Management Experience - 3 years   

Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

EXECUTIVE CHEF – LUXURY OFF PREMISE CATERING

We are seeking an accomplished Executive Chef to lead the culinary vision and kitchen operations for a premier, high-end catering company. This role is ideal for a creative, strategic leader with off premise catering experience who thrives in a collaborative, fast-paced, luxury environment.

WHAT YOU’LL DO:

• As Executive Chef, you will oversee the commissary, culinary operations, and serve as a key member of the executive leadership team
• Conceptualize, develop, and execute refined, on-trend menus for a luxury clientele
• Ensure consistent production of exceptional, beautifully presented food across all events
• Oversee event execution from planning through service, ensuring flawless delivery
• Collaborate closely with the sales team and clients to align culinary vision with event goals
• Recruit, train, and mentor culinary staff, fostering a culture of excellence, accountability, and growth
• Manage and control food and labor costs, maintaining established budgets
• Uphold the highest standards of food safety, quality, and operational efficiency

WE’RE LOOKING FOR:

• A minimum of five years of experience as an Executive Chef in an off premise catering operation
• Proven expertise in menu development, large-scale event execution, and luxury presentation
• Strong leadership background with a track record of developing successful culinary teams
• Financial acumen with experience managing food and labor budgets
• Collaborative mindset and comfort working directly with sales teams and high-end clients

WHY JOIN US:

• Opportunity to shape the culinary direction of a luxury catering brand
• Collaborative executive team and supportive company culture
• Creative freedom paired with operational excellence
• A platform to innovate, lead, and elevate the guest experience

FOOD & BEVERAGE MANAGER

POSITION SUMMARY

The Food & Beverage Manager is responsible for the strategic leadership and daily operational oversight of all food and beverage department across the resort, including seasonal outlets, banquet facilities, off-site catering, restaurant, steakhouse, waterpark, and café. This executive-level position ensures exceptional guest experiences, financial performance, and operational excellence across all food and beverage venues while maintaining brand standards and driving revenue growth.

KEY RESPONSIBILITIES

Strategic Leadership & Operations

• Direct all aspects of food and beverage operations across multiple outlets with combined annual revenue responsibility
• Develop and implement comprehensive F&B strategies aligned with resort objectives and seasonal business patterns
• Oversee daily operations ensuring consistent quality, service standards, and guest satisfaction and staff development across all venues
• Manage seasonal transitions including outlet openings, closings, and menu rotations b with appropriate staffing levels for seasonality and profitability based on occupancy patterns

Financial Management

• Develop and manage annual F&B budget including labor, cost of goods, and capital expenditures
• Monitor and analyze financial performance including revenue, costs, and profit margins across all outlets
• Implement cost control measures while maintaining quality standards and guest experience
• Drive revenue through strategic pricing, promotional initiatives, and upselling programs and special buying opportunities from vendor suppliers
• Forecast and plan for seasonal fluctuations in business volume

Team Leadership & Development

• Recruit, train, and develop a high-performing F&B team across all outlets and banquet operations
• Guide department heads including Executive Chef, Restaurant Manager, Catering Manager, and outlet managers
• Create and maintain comprehensive training programs ensuring service excellence and safety compliance
• Conduct performance evaluations, provide coaching, and develop succession planning strategies
• Foster a positive work culture that emphasizes teamwork, accountability, and guest service
• Collaborate with ownership on company goals, culture and developments

Banquet & Catering Operations

• Oversee all banquet and event operations including weddings, conferences, and social gatherings
• Collaborate with sales team on event planning, menu development, and pricing strategies
• Manage off-site catering operations ensuring seamless execution and brand consistency
• Ensure proper staffing levels and resource allocation for events of varying sizes

Guest Experience & Quality Assurance

• Establish and maintain service standards across all F&B outlets
• Monitor guest feedback and implement continuous improvement initiatives
• Ensure compliance with health, safety, and sanitation regulations
• Conduct regular inspections of all outlets to ensure operational excellence, cleanliness, sanitation, grooming and communication skills with staff
• Handle escalated guest concerns with professionalism and appropriate resolution

Menu Development & Culinary Excellence

• Partner with Ownership, Executive Chef, purchasing and profit center managers on menu development for all outlets
• Ensure menus are current, competitively priced, and aligned with guest preferences
• Stay informed of comm oddity price fluctuations to ensure menu pricing supports budgetary goals
• Oversee wine and beverage programs including selection, pricing, and staff training
• Implement seasonal menu changes and special promotional offerings

Vendor & Inventory Management

• Negotiate contracts with vendors and suppliers to optimize quality and cost
• Oversee procurement processes and inventory control systems
• Ensure proper par levels and minimize waste across all operations
• Manage relationships with key suppliers and distributors

REQUIRED QUALIFICATIONS

Education & Experience

• Bachelor’s degree in hospitality management, Business Administration, or related field preferred
• Minimum 5-7 years of progressive food and beverage leadership experience
• Minimum 3 years in a senior F&B leadership role at a resort or high-volume hospitality facility
• Proven track record managing multiple outlets and significant revenue responsibility
• Experience with banquet operations and off-site catering management

Skills & Competencies

• Strong financial acumen with experience in budgeting, forecasting, and P&L management
• Excellent leadership and team development capabilities
• Outstanding guest service orientation and problem-solving skills
• Proficient in F&B management systems, POS systems, and Microsoft Office Suite
• Strong communication and interpersonal skills
• Ability to work flexible schedule including evenings, weekends, and holidays
• Knowledge of food safety regulations and compliance requirements

PREFERRED QUALIFICATIONS

• Advanced degree or professional certifications (e.g., Certified Food and Beverage Executive)
• Experience managing seasonal operations and fluctuating business volumes
• Multi-outlet resort or large mixed use and or luxury hotel experience
• Certification or formal training in wine and spirits with knowledge of beverage programs and recipe development
• Experience with revenue management and menu engineering

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods
• Capability to work in various environments including kitchens, dining rooms, and outdoor settings
• Ability to lift to 25 pounds occasionally

This position reports directly to the resort owners and general manager and collaborates with company directors to support and advance the organizations cultural vision and strategic objectives.