Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
A Culinary Arts degree or advanced culinary certification is preferred.
At least six years of experience in the hospitality industry, preferably in catering or large-scale food production.
City of Chicago Department of Public Health Food Service Manager Certification, or the ability to obtain it within 90 days of hire.
Strong leadership experience with a proven ability to inspire and develop teams.
Ability to balance creativity with operational efficiency while maintaining innovation.
Strong project management skills and ability to manage multiple priorities in a fast-paced, high-pressure environment.
Strong sanitation, food safety, and organizational skills.
Ability to read, write, and speak English proficiently.
Ability to stand, walk, sit, use hands to feel, reach, stoop, kneel, or crouch for six to eight hours at a time.
Ability to regularly lift or move up to 60 pounds.
Ability to meet vision requirements including close-range, distance, color, peripheral, depth perception, and focus adjustment.
Ability to work in extreme heat and cold, wet conditions, near toxic or caustic chemicals and fumes or airborne particles, and near moving or mechanical parts.
Responsibilities
Serve as second-in-command to the Executive Chef, overseeing daily kitchen operations and ensuring execution in the Executive Chef’s absence.
Lead, mentor, and develop the culinary leadership team, including Sous Chefs, Pastry Chef, and kitchen staff, and ensure effective management of their teams.
Foster teamwork, accountability, and continuous learning across culinary departments.
Recruit, train, and retain culinary team members and promote their professional development and operational excellence.
Set performance expectations, provide ongoing feedback, conduct performance reviews, and implement coaching or corrective action when necessary.
Oversee kitchen production across hot line, cold line, pastry, second shift, dish, and expo departments to ensure efficiency and consistency.
Ensure food production meets standards for quality, presentation, taste, and portion control across events, delivery, and workplace dining programs.
Oversee recipe development, standardization, and documentation while supporting menu innovation.
Collaborate with the Executive Chef to develop, write, and implement seasonal, event, and specialty menus; contribute to recipes, tastings, and culinary concepts that reflect standards, client needs, trends, and operational excellence.
Ensure menu development aligns with cost efficiency, profitability goals, and operational feasibility.
Conduct kitchen walk-throughs and food tastings to maintain quality, sanitation, and culinary execution standards.
Train Field Chef teams on plating, execution, and event expectations.
Support the Executive Chef in developing menu items, tastings, and culinary presentations.
Oversee culinary execution of events in collaboration with the Executive Chef, Field Chefs, and operations teams.
Review event orders with Field Chefs to ensure event requirements are understood and executed.
Maintain accurate menu, recipe, and production data in CaterXpert kitchen modules.
Attend off-site events, tastings, and key client meetings as needed to support execution, food quality, and brand standards.
Ensure kitchen cleanliness, organization, and equipment maintenance comply with safety and sanitation policies.
Collaborate with purchasing and vendor partners to maintain inventory levels and cost controls.
Assist with ordering food and cleaning supplies to ensure kitchen readiness and operational continuity.
Support delivery and workplace dining programs by coordinating production efficiency and assisting with menu planning and execution.
Partner with delivery teams to improve workflows and ensure timely production and order accuracy.
Develop and implement kitchen operational checklists for hot line, cold line, and pastry production.
Guide and support culinary teams on production challenges, culinary questions, and operational improvements.
Assist with new kitchen equipment installations and operational changes.
Support operational planning so culinary leadership can focus on strategic initiatives while maintaining day-to-day kitchen management.
Serve as a liaison between the kitchen, sales, marketing, delivery, and operations teams.
Participate in bi-weekly production meetings to align event logistics, production needs, and operational priorities.
Provide input on equipment investments, purchasing decisions, and operational improvements.
Work with the Executive Chef on seasonal menu updates, food trends, and culinary innovation initiatives.
Identify opportunities to improve kitchen workflows, efficiency, and production systems.
Maintain knowledge of CaterXpert and other operational systems to support kitchen administration.
Monitor production success, identify operational challenges, and recommend improvements.
Perform other duties assigned by the Executive Chef or operations leadership.
Desired Qualifications
Experience in catering or large-scale food production is preferred.
Bilingual skills are preferred.
Description
FLSA: Exempt
Status: Full Time
Reports to: Executive Chef
Customary Days: Sunday - Saturday
Customary Hours: Varies to include evenings, holidays, and extended hours as business requires
Position Summary
The Chef de Cuisine serves as the second-in-command to the Executive Chef and plays a critical leadership role in overseeing the daily operations of the Blue Plate kitchen. This role is responsible for managing culinary production, leading and developing the culinary team, ensuring operational excellence, and maintaining the highest standards of food quality, safety, and consistency. Working closely with the Executive Chef, this position also supports strategic culinary initiatives, menu innovation, operational efficiency, and cross-department collaboration with Sales, Operations, Marketing, and Delivery teams. The Chef de Cuisine ensures the kitchen operates efficiently while maintaining Blue Plate’s standards of excellence across all events, delivery programs, and workplace dining services.
Leadership & Team Development
• Serve as the second-in-command to the Executive Chef, overseeing daily kitchen operations and ensuring smooth execution in their absence.
• Lead, mentor, and develop the culinary leadership team including Sous Chefs, Pastry Chef, and kitchen staff while ensuring effective management of their respective teams.
• Foster a culture of teamwork, accountability, and continuous learning across all culinary departments.
• Recruit, train, and retain high-performing culinary team members while promoting professional development and operational excellence.
• Set clear performance expectations, provide ongoing feedback, conduct performance reviews, and implement coaching or corrective action when necessary.
Culinary Excellence & Menu Execution
• Oversee kitchen production across all departments including hot line, cold line, pastry, second shift, dish, and expo to ensure operational efficiency and culinary consistency.
• Ensure all food production meets Blue Plate standards for quality, presentation, taste, and portion control across events, delivery, and workplace dining programs.
• Oversee recipe development, standardization, and documentation to maintain consistency across all production teams while supporting creative menu innovation.
• Collaborate with the Executive Chef to develop, write, and implement seasonal, event, and specialty menus. Contribute to recipe development, menu innovations, tastings, and culinary concepts that reflect Blue Plate’s standards, client needs, current trends, and operation excellence.
• Ensure menu development aligns with cost efficiency, profitability goals, and operational feasibility.
• Conduct regular kitchen walk-throughs and food tastings to maintain quality, sanitation, and culinary execution standards.
• Work closely with Field Chefs to train teams on plating, execution, and event expectations.
• Support the Executive Chef in developing new menu items, tastings, and culinary presentations.
Operations & Event Execution
• Oversee the successful culinary execution of events by collaborating with the Executive Chef, Field Chefs, and operations teams.
• Review event orders with Field Chefs to ensure all event requirements are clearly understood and executed.
• Maintain the integrity of CaterXpert kitchen modules by ensuring accurate menu, recipe, and production data.
• Attend off-site events, tastings, and key client meetings as needed to support execution, ensure food quality, and maintain brand standards.
• Ensure kitchen cleanliness, organization, and equipment maintenance in compliance with Blue Plate safety and sanitation policies.
• Collaborate with purchasing and vendor partners to maintain proper inventory levels and cost controls.
• Assist with ordering food and cleaning supplies to ensure kitchen readiness and operational continuity.
Culinary Operations & Workplace Dining Support
• Support delivery and workplace dining programs by coordinating production efficiency and assisting with menu planning and operational execution.
• Partner with delivery teams to improve operational workflows and ensure timely production and order accuracy.
• Develop and implement kitchen operational checklists, including processes for hot line, cold line, and pastry production.
• Provide guidance and support to culinary teams on production challenges, culinary questions, and operational improvements.
• Assist in managing new kitchen equipment installations and operational changes to ensure smooth implementation.
• Support operational planning to allow culinary leadership to focus on strategic initiatives while maintaining strong day-to-day kitchen management.
Collaboration & Strategic Planning
• Serve as a key liaison between the kitchen, sales, marketing, delivery, and operations teams to ensure strong cross-department collaboration.
• Participate in bi-weekly production meetings to align on event logistics, production needs, and operational priorities.
• Provide input on equipment investments, purchasing decisions, and operational improvements.
• Work with the Executive Chef on seasonal menu updates, food trends, and culinary innovation initiatives.
• Identify opportunities to improve kitchen workflows, efficiency, and production systems to support Blue Plate’s continued growth.
Additional Responsibilities
• Maintain a strong understanding of CaterXpert and other operational systems to support efficient kitchen administration.
• Support culinary leadership by monitoring production success, identifying operational challenges, and recommending improvements.
• Perform other duties as assigned by the Executive Chef or operations leadership.
Who You Are:
You are more than just a chef—you’re a culinary leader, innovator, and mentor who thrives in a highenergy, fast-paced environment where creativity meets operational excellence. You have a deep passion for food, an eye for detail, and the ability to lead a team to execute at the highest level. You bring an unwavering commitment to quality, efficiency, and innovation, ensuring that every dish leaving the kitchen is exceptional.
A Culinary Visionary & Innovator – You push the boundaries of flavor and presentation, creating menus that inspire and impress while maintaining practicality in large-scale catering. You are constantly exploring new trends, techniques, and ingredients to elevate Blue Plate’s offerings.
A Hands-On Leader & Mentor – You understand that a great kitchen starts with a great team. You are an inspiring leader, mentor, and coach who develops talent, fosters creativity, and holds your team accountable to the highest standards.
Passionate About Our Mission – You have a strong affinity for Blue Plate’s mission: “Care More”—going beyond food to create service experiences that bring our partners’ visions to life.
Detail-Oriented & Quality-Obsessed – Consistency and precision are your trademarks. Whether it’s a tasting for a high-profile client or a large-scale event execution, you ensure every detail is flawless, from ingredient sourcing to final plating.
A High-Pressure Problem-Solver – You thrive in a fast-paced, high-volume environment, making quick, strategic decisions that ensure seamless operations. Unexpected challenges don’t faze you—they drive you to think fast and execute solutions.
Operationally & Financially Savvy – You have a deep understanding of kitchen logistics, inventory management, and food cost control, ensuring a smooth, efficient, and profitable operation while maintaining top-tier culinary standards.
A Collaborative Partner – You work seamlessly across departments, collaborating with Sales, Operations, and Event teams to ensure that every client experience is exceptional, every event is executed flawlessly, and every dish represents the Blue Plate standard.
Passionate About Culinary Excellence – Above all, you are dedicated to delivering unforgettable food experiences, bringing energy, expertise, and enthusiasm to every service, every event, and every dish.
What You Bring to the Table:
• Culinary Arts degree or advanced culinary certification preferred.
• 6+ years of experience in the hospitality industry, preferably in catering or large-scale food production.
• City of Chicago Department of Public Health Food Service Manager Certification or ability to obtain within 90 days of hire.
• Strong leadership experience with a proven ability to inspire and develop teams.
• Ability to balance creativity with operational efficiency, ensuring smooth kitchen operations while maintaining innovation.
• Strong project management skills with the ability to juggle multiple priorities in a fast-paced, high-pressure environment.
• Impeccable sanitation, food safety, and organizational skills
Requirements
Language Skills
Ability to read, write and speak English proficiently. Bilingual skills preferred.
Physical Demands:The physical demands describe here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA):
• While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
• The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
• Regularly required to lift and/or move up to 60 lbs.
• Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Work Environment:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA):
• May work in extreme heat and cold (non-weather and weather).
• May work in wet conditions (non-weather and weather).
• Noise level is low to moderate.
• May work near toxic/caustic chemical and with fumes or airborne particles.
• Will work near moving or mechanical parts.
Compensation and Benefits:
Salary Range: $105,000–$120,000 annually, based on experience and qualifications.
Bonus: This position is eligible for Blue Plate’s annual incentive plan program, awarded based on individual and company performance.
Benefits Overview
At Blue Plate Catering, We Care More—and that starts with taking care of our people. We offer a comprehensive benefits package designed to support your health, financial well-being, and work-life balance. Eligible team members enjoy medical, dental, and vision insurance, a 401(k) retirement savings plan, paid time off (PTO), paid sick leave, commuter benefits, Flexible Spending Accounts (FSA), complimentary employee meals, and voluntary pet insurance. We also offer, an Employee Assistance Program (EAP), and resources that support your personal and professional well-being—because when our people thrive, so do our clients and our company.
DEIA at Blue Plate:
At Blue Plate, we are committed to fostering a workplace that celebrates Diversity, Equity, Inclusion, and Accessibility (DEIA). Our core value, "We Care More," guides us in creating an environment where all individuals are respected, valued, and empowered to thrive. We believe in intentional recruitment practices, partnering with community organizations, diverse job boards, and attending job fairs at schools that reflect a variety of backgrounds and experiences. Our hiring and selection processes are designed to be equitable, focusing on skills, potential, and minimizing bias, ensuring opportunities are accessible to everyone. From onboarding to ongoing development, we provide tailored resources, mentorship, and training programs to support our team members and cultivate an inclusive culture. We actively measure and analyze diversity metrics, using these insights to continuously improve and hold ourselves accountable in our DEIA efforts.
Blue Plate’s mantra, "Happy People Making People Happy," extends to our employees, clients, and partners. By honoring differences and listening thoughtfully, we build meaningful relationships and ensure everyone feels welcome and valued. We welcome candidates from all backgrounds and walks of life to join our team in shaping memorable food and service experiences. Together, we are dedicated to going beyond to make a difference. Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.