Company Description:
Golds Catering and Events is a professional catering and event services company dedicated to delivering memorable culinary experiences for private, corporate, and social occasions. The team focuses on high-quality ingredients, polished presentation, and reliable service tailored to each client’s needs. The company supports a collaborative work environment where culinary professionals can contribute ideas and refine their craft. Golds Catering and Events values organization, creativity, and consistency to ensure smooth events and satisfied guests.
Role Description:
The Executive Chef is a full-time, on-site role based in Tampa, FL, responsible for overseeing all culinary operations for catered events. This role plans menus, develops recipes, and designs event-specific food concepts that align with client expectations and budget. The Executive Chef manages kitchen staff scheduling, training, and performance, ensuring food preparation meets safety, quality, and timing standards. Day-to-day tasks include supervising production and plating, coordinating with event planners and service staff, maintaining inventory and vendor relationships, and controlling food and labor costs. The Executive Chef also implements kitchen processes, upholds sanitation and compliance standards, and continuously improves offerings based on feedback and industry trends.
Qualifications:
Demonstrated experience leading a culinary team in a catering, banquet, or high-volume kitchen environment, with strong leadership and staff management skills.
Proficiency in menu planning, recipe development, and food presentation, including the ability to design event-specific menus and accommodate dietary needs.
Thorough knowledge of food safety, sanitation regulations, and best practices, with a track record of maintaining a clean, compliant, and efficient kitchen.
Strong organizational and time-management abilities to coordinate multiple events, manage production schedules, and meet tight timelines.
Experience with cost control, purchasing, and inventory management, including vendor negotiation and monitoring food and labor costs.
Effective communication and collaboration skills to work with event planners, service staff, clients, and vendors in a fast-paced environment.
Creativity and attention to detail in culinary techniques, flavor profiles, and visual presentation, with openness to innovation and continuous improvement.
Formal culinary training or equivalent experience; ServSafe or similar food safety certification preferred.
Ability to work evenings, weekends, and holidays as required by event schedules, and to stand for extended periods and lift supplies as needed.
