The Executive Chef for Occasions Catering serves as the culinary inspiration for a large caterer with both off-premises and on-premises events as well as a small Café. The Executive Chef blends producing creative and beautiful food in a well-run and cost-effective kitchen. You will oversee all food production, menu and recipe development, and kitchen management.

PRIMARY RESPONSIBILITIES

Company Leadership:

• Works as a role model of the Occasions Values.
• Active participant in weekly Senior Team Leadership meetings to shape the direction of the company in achieving short term and long-term goals in alignment with the Occasions values.
• Meets monthly as a member of the creative development team to discuss new ideas and emerging trends.
• Meets regularly with members of the Sales team to ensure the menu offerings meet the needs of our clients.
• Leads Monthly Event Chef Meetings to share feedback and document processes.

Cost Management:

• Monitor food and labor costs and implement strategies to optimize profitability.
• Collaborate with vendors to procure high-quality ingredients at competitive prices.

Culinary Team Leadership:

• Lead, mentor and inspire a team of chefs and a team of event chefs and kitchen staff.
• Foster a collaborative and creative work environment.

Quality Assurance:

• Maintain strict quality control standards for all food items produced.
• Conduct regular taste tests and inspections to ensure quality.
• Ensure that food produced for tastings follows the same strict standards as event execution.

Kitchen Operations:

• Oversee day-to-day operations, including food preparation, cooking, and kitchen cleanliness.
• Manage inventory, ordering, and stock rotation to minimize waste and maximize efficiency.

Collaboration:

• Work closely with clients, ownership, and the sales department to tailor new offerings to fill gaps in existing menus.
• Actively seeks feedback from event chefs, captains, and guests on the food produced.

Menu Development:

• Create innovative and diverse menus tailored to client preferences and smooth event execution.
• Stay updated on culinary trends and incorporate new ideas into the menu.

Training:

• Conduct training sessions for kitchen staff, event chefs and captains to enhance their understanding of the food produced.
• Stay informed about industry best practices including safety and actively train the team.

EQUAL EMPLOYMENT OPPORTUNITY

Occasions cares about merit, experience, and other job-related criteria. We recruit, hire, and manage without regard to sex, race, color, age, national origin, religion, disability, genetic information, marital status, sexual orientation, gender identity or expression, citizenship, pregnancy or veteran status.

TO APPLY

Send resume and a letter expressing your interest to Chris Koch, Chief Operating Officer at Chris@occasionsdenver.com.

• Salary range of $0,000 - $115,000 BOE with possibility for bonuses based on profitability.

• Proven experience as an Executive Chef or similar role in a high-volume off-prem catering environment.
• Bi-lingual in English and Spanish preferred.
• A culinary degree is preferred but not required.
• Safe Serve certification or demonstrated compliance with safe food handling.
• Creative and innovative approach to menu development.
• Proven track record of the ability to thrive in a fast-paced environment.
• Knowledge of current culinary trends and industry best practices.
• Knowledge of EOS – (Entrepreneurial Operating System a plus).