Chef Full-Time Spectrum Catering & Concessions

Overview

The Chef is responsible for leading all aspects of kitchen operations to ensure the preparation of healthy, appealing, and high-quality meals. This role oversees menu development, food production, staffing, ordering, inventory management, sanitation, and compliance with all health and safety regulations.

The Chef works closely with department directors to plan and execute food-focused events, supervises and develops kitchen staff, and maintains professional relationships with guests, vendors, and company leadership. The ultimate goal of this role is to ensure that every dining experience-whether for guests or staff-is exceptional, consistent, and memorable.

This role pays an annual salary of $75,000-$80,000

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays)

This position will remain open until December 31, 2025.

Responsibilities

Schedule, supervise, train, and support kitchen staff in daily operations, including performance management and corrective actions as needed.

Plan, organize, and coordinate the preparation of all meals for events and daily service.

Develop and update menus that reflect regional, cultural, and dietary preferences.

Ensure quality, consistency, and presentation of all food items, including temperature control, portioning, and taste.

Receive and verify deliveries, ensuring all products meet company and safety standards.

Manage inventory of food, paper goods, chemicals, and emergency supplies.

Maintain kitchen equipment and ensure all areas meet cleanliness, safety, and sanitation standards.

Enforce compliance with food safety regulations, including infection control, chemical safety, fire prevention, and sanitation protocols.

Inspect and monitor food storage areas daily for organization and proper labeling.

Supervise cooking, portioning, and garnishing to maintain recipe and presentation standards.

Cook and assist in food preparation as needed.

Enforce safe and sanitary food-handling practices and loss-prevention measures.

Maintain a professional appearance and ensure staff adhere to grooming and uniform standards.

Perform additional duties as assigned to support culinary operations. Qualifications

Culinary or technical degree preferred.

Minimum 3-5 years of hands-on cooking and menu development experience, preferably in catering, concessions, or event operations, with supervisory experience.

Strong familiarity with kitchen equipment, including grills, steam tables, refrigeration units, combi-ovens, cook-and-hold cookers, steamers, and food processors.

Flexible, detail-oriented, safety-conscious, and able to multitask effectively.

Strong verbal communication and interpersonal skills.

Reliable transportation required.

Compliance with all state and local health requirements.

Possess or willing to obtain:

Food Handler Permit and Hepatitis A vaccination (where required)

Food Manager Certification

First Aid and CPR/AED Certification

Proficiency with Microsoft Office and POS systems.

Successful completion of a criminal background check.

Ability to pass a physical exam free of communicable diseases (including tuberculosis) and maintain required documentation.

Adherence to the company's Drug-Free Workplace Policy.

Lift and carry up to 50 lbs.

Walk, reach, sit, stoop, kneel, crouch, crawl, and stand for extended periods.

Perform fine hand coordination and manual tasks such as grasping, pushing, and pulling.

Distinguish smells, tastes, and temperatures accurately.

Read, write, and communicate clearly with team members, guests, and leadership.

Maintain composure and professionalism under pressure.