AAs a Rockefeller Catering Chef within our headquarters hospitality team, you will set the standard for high-end hospitality and deliver exceptional guest experiences at the top of the company’s new headquarters. You will be responsible for menu development and execution for all onsite events, including luncheons, cocktail receptions, and exclusive dinners. The ideal candidate will demonstrate great efficiency and focus, strong communication skills, a pleasant and friendly attitude, and an unwavering passion for hospitality and professional growth. Your role will require a collaborative spirit and a dedication to excellence, ensuring every event reflects our commitment to quality and client satisfaction.

Job responsibilities

• Consistently oversee day and night operations of all catered events, ensuring seamless execution.
• Proactively assist with planning and staffing of the kitchen for catering events.
• Effectively develop and execute training procedures and operational objectives.
• Collaboratively create menus, manage staffing, and handle administrative duties with the Executive Chef.
• Diligently establish and maintain the highest standards of food quality.
• Reliably oversee maintenance of all kitchen equipment and act as liaison with facilities management.
• Strictly adhere to sanitation principles and food preparation standards in compliance with Department of Health regulations.
• Flexibly fill in for preparation duties and during service when other Sous Chefs are absent.
• Meticulously respond to last-minute demands of executives as needed.
• Efficiently assist with food ordering, maintain vendor relations, and research new vendors.
• Accurately contribute to quality control of products received and participate in taste panels for new menu items.

Required qualifications, capabilties and skills

• Manage day and night operations of all catered events, providing both staff assistance and direct operational oversight for a team of approximately 10 employees.
• Lead, train, and mentor the culinary team, fostering a culture of professionalism, accountability, and hospitality.
• Develop and execute training procedures, operational objectives, and menu creation in collaboration with the Executive Chef.
• Maintain the highest standards of food quality, sanitation, and compliance with Department of Health regulations.
• Oversee kitchen equipment maintenance and serve as liaison with facilities management.
• Demonstrate expertise in classic French and contemporary cosmopolitan American cuisine, with experience in high-end/fine dining, including Michelin-starred establishments or equivalent.
• Accommodate a flexible work schedule, primarily Monday–Friday, with limited weekend availability as needed.
• Respond to last-minute executive demands and fill in for preparation duties when required.
• Exhibit exceptional communication, leadership, and interpersonal skills, with a strong background in high-volume production.
• Perform essential job functions safely, including lifting up to 50 lbs., standing for prolonged periods, and frequent movement throughout the property, in compliance with ADA, FMLA, and other relevant standards.