Qualifications

• 2-3+ years of culinary leadership experience focused on banquet and catering operations in high-volume environments.
• Prior experience in a union kitchen is strongly preferred.
• Culinary degree or equivalent combination of education and practical experience is required.
• Proficient in large-scale food production and event service logistics.
• Strong leadership and communication skills to manage diverse kitchen teams.
• Flexibility to work nights, weekends, and holidays based on event schedules.
• Physical ability to stand for extended periods and lift up to 50 lbs.

Responsibilities

• Lead and manage the preparation and execution of large-scale banquet and catering events for 20 to over 10,000 guests.
• Ensure culinary excellence and consistency from tastings to large buffets and plated dinners.
• Supervise and coach culinary staff, focusing on professionalism and effective communication.
• Collaborate closely with senior kitchen leadership and event teams for menu execution and logistics.
• Maintain food safety standards and proper sanitation practices as per NYC regulations.
• Manage labor scheduling, performance evaluations, and accountability within a union kitchen.
• Assist with inventory management, cost control, and support menu development tailored to client needs.

Benefits

• Medical insurance coverage.
• Dental insurance coverage.
• Vision insurance coverage.
• Life and accidental death insurance.
• Disability insurance plans.
• Retirement savings plan.
• Flexible time off options.
• Paid parental leave benefits.
• Holidays off, varying by location and state.
• Personal leave time available.
• Employee shopping program access.
• Health and wellness initiatives.
• Access to a discount marketplace.
• Identity theft protection services.
• Pet insurance options available.
• Commuter benefits assistance.
• Employee assistance program provision.
• Flexible spending accounts (FSAs) offered.