Catering Chef
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Catering Chef

The Catering Chef serves as a leader in ensuring that the culinary and operating standards of Anaviv are met. The Catering Chef is responsible for executing prep and service for events in a fast-paced and high-volume environment and for upholding the highest quality standards by being well versed in the recipes, plate, and product specifications and cooking techniques of Anaviv. They need to be familiar with and drive sanitation regulations, as well as showcase those standards within the operation.



-Oversee daily Events operations including managing event kitchen prep, cleanliness, and in-service management of kitchen

-Manage service for events ranging from 40-250 guests, including passed or plated appetizers, family style main courses, stationary or plated dessert, after dinner snacks; 

-Review BEOs, build prep lists according to specs, ensure kitchen readiness

-Work with Executive Chef to staff the kitchen, managing staff readiness, daily performance management, and training new and seasoned cooks

-Maintain kitchen spaces including walk-in organization, tools, and dry storage. Build and enforce strong organization systems and culture of care for tools and spaces.

-Maintain profitability by managing food and labor costs to a budget, and minimize kitchen wastage

-Participate in weekly manager meetings, bring fully thought out ideas and solutions, present on results, and develop a constant running dialogue with management team

-Support the Event Sales process & Events Director with client tastings, and client relations as needed

-Ensures that operational and training standards are consistently followed and executed 

-Effectively leads by demonstrating a professional approach with coworkers through great leadership skills, ethics, and team development

-Methodically approaches food production and quality standards with a keen eye to detail


Competitive salary

Health, Vision, Dental insurance

Paid vacation

401k Match



-3+ years in fine dining or private events culinary management

-Experience working with high quality ingredients

-Strong communication and interpersonal skills

-Ability to multitask, accept direction and feedback, work independently and collaboratively

-Clean driving records

-Ability to lead a team with clarity, fairness, and empathy

-Professional demeanor with guests

-High school diploma or equivalent, bachelor's degree or culinary degree preferred