Gourmet Catering by Andrew Chef de Cuisine for Kosher Catering Co.

The Chef de Cuisine oversees kitchen operations and menu writing for a premier kosher catering company, ensuring the highest standards of quality, presentation, and service while maintaining full compliance with kosher laws. This role combines culinary innovation with operational leadership, working closely with event planners, operations teams, and mashgiach staff to deliver exceptional, creative, and meticulously prepared menus for weddings, corporate events, galas, and private functions.

Reports to: Executive Chef / Culinary Director / Owner

Compensation: $90,000 annual salary. Vacation, Health Plan, Vision, Dental, and 401k

Key Responsibilities

Culinary Leadership & Menu Development

• Lead menu creation and development for catered events, ensuring dishes are innovative, seasonal, and aligned with client preferences while fully compliant with kosher dietary requirements.
• Partner with the mashgiach to approve ingredients, suppliers, and production methods.
• Design menus that cater to diverse client needs, including glatt kosher, cholov yisroel, pareve, and allergen-friendly options.
• Implement plating and presentation standards that reflect fine-dining aesthetics and elevate kosher cuisine.

Operations & Kitchen Management

• Supervise all kitchen production from prep to plating, ensuring food quality, flavor, and consistency.
• Plan and execute production schedules to meet event timelines and large-volume demands.
• Manage inventory, purchasing, and supplier relationships, ensuring only approved kosher-certified vendors are used.
• Enforce strict adherence to kosher kitchen protocols (separate meat/dairy equipment, proper labeling, no cross-contamination).
• Maintain compliance with local health department regulations and company sanitation standards.

Team Leadership & Training

• Recruit, train, and lead kitchen staff, instilling a culture of excellence, respect, and adherence to kosher practices.
• Coordinate with the mashgiach to train staff on kosher procedures.
• Schedule and supervise prep cooks, line cooks, and event chefs to ensure efficient kitchen workflow.

Event Execution

• Oversee on-site cooking and plating at off-premise venues as needed, ensuring smooth kitchen operations in varied environments.
• Work collaboratively with the event operations team to ensure seamless service.
• Troubleshoot and adapt quickly to unexpected challenges
• Work with management to forecast staffing and purchasing needs based on event bookings.

Qualifications & Experience:

• Minimum 5 years in an executive chef or senior culinary leadership role, preferably in catering or banquet operations.
• Experience in kosher kitchen operations is strongly preferred; willingness to learn and work closely with a mashgiach is essential.
• Strong knowledge of large-scale production for high-end events.
• Expertise in culinary presentation, menu planning, and flavor profiling.
• Proven ability to manage and motivate large kitchen teams under pressure.
• ServSafe or equivalent food safety certification (kosher food safety training a plus).
• Flexible schedule, including evenings, weekends, and holidays.
• Physical stamina to work in a fast-paced, high-volume environment.