Benefits:
401(k) matching
Competitive salary
Employee discounts
Flexible schedule
Chef – Catering Department
Steamboat Meat & Seafood Company
Position Overview
Executive Chef of Steamboat Meat and Seafood Company Catering Department is responsible for overseeing all food production for catering operations, and retail prepared foods. This role ensures consistent quality, efficient production, proper sanitation practices, inventory management, and timely fulfillment of catering and retail needs. The Chef works closely with ownership and the Catering Director to maintain current menus, support business growth, and uphold operational standards.
This is a hands-on leadership role involving production, ordering, staff coordination, and operational oversight.
Compensation: $30+ /hr AND Tips and Commissions for Events
Core Responsibilities
Food Production & Execution
Oversee and execute food production for:
Catered events and orders
Retail prepared meals (“easy meals”)
Retail staples and house-made packaged products (pesto, marinara, remoulade etc.)
Seasonal and holiday specials and promotional items
Ensure all catering orders are prepared, packaged, and fulfilled accurately and on time
Maintain consistent quality, presentation, and product standards across all offerings
Establish standardized recipes, prep sheets, and production systems
Menu Development & Pricing Coordination
Coordinate with Owner and Catering Director to:
Maintain consistent quality and portion sizes
Update catering and retail menus as needed
Adjust pricing based on ingredient costs, labor, and market conditions
Develop seasonal specials and holiday-related offerings
Suggest promotional items to support retail and catering sales
Ordering & Inventory Management
Monitor, order, and maintain inventory of ingredients for catering production and house-made retail products
Monitor, order, and maintain inventory of packaging supplies and disposable service items used for catering
Practice effective inventory management, including using older product appropriately and minimizing waste
Communicate inventory needs and shortages to management proactively
Equipment & Operational Oversight
Order smallwares as needed, including pots, pans, utensils, and production tools
Notify ownership when larger equipment purchases or repairs are required
Monitor condition and functionality of equipment and report maintenance needs promptly
Staff Coordination & Event Planning
Manage and coordinate a small core production staff for daily and weekly operations
Recommend staffing levels for catering events based on scope and production requirements
Collaborate with Catering Director to ensure adequate staffing for larger events
Organization, Sanitation & Facility Management
Maintain organization and cleanliness of catering-designated areas including:
Walk-in cooler and freezer
Dry storage
Catering equipment storage
Packaging and paper goods inventory
Department Coordination
Communicate supply needs for paper goods, disposable service ware, and packaging to appropriate management
Coordinate with ownership, Catering Director, and management team to support smooth operation
Operational Objectives
Success in this role includes:
Reliable and timely execution of catering orders
Consistent quality of retail and catering food products
Organized and efficient production systems
Responsible inventory management and waste reduction
Clear communication with ownership and catering leadership
Support of department growth through menu development and operational efficiency
Reporting Structure
Reports to: Owner, GM, and Catering Director
Supervises: Cooks, catering production staff (small core team; event staff coordinated with Catering Director)