Birch Hill Catering is looking for an experienced chef to join our team in February of 2025!

ABOUT YOU

As Executive Chef, you will lead and inspire a diverse kitchen team, leveraging their strengths and fostering a collaborative and productive environment. This requires strong leadership and communication skills, as well as concise resource management and a healthy, cooperative mindset. You will be required to have an active participation and offer guidance in both food preparation and service execution. You should be eager to bring forth and encourage creativity within the kitchen, continuously seeking to produce an inspired guest experience. Similarly, you should be flexible, but controlled in dealing with changes in timelines and guest expectations.
As Executive Chef you will be a member of the Birch Hill management team, responsible for providing crucial kitchen perspectives and insights to your fellow managers. Further, you will have an active stake in the decisions we make and goals we set.

General Responsibilities we look for our Executive Chef to perform:

• Overseeing kitchen staff, training, and mentoring to maintain high culinary standards
• Menu development, ensuring creativity, seasonal focus, and cost efficiency
• Manage variable guest taste, event size, and budget
• Ensuring food quality, safety, and consistency in both preparation and presentation
• Maintain inventory of kitchen supplies and food product, including supplier management

General Qualifications that we look for in our Executive Chef:

• A love of cooking and passion for continuous improvement
• Proven experience leading and supervising kitchen teams in a time-sensitive environment
• Professional culinary training or relevant experience in high-volume kitchens is required
• Strong knowledge of various cuisines and food production methods
• Ability to maintain a healthy, safe, and efficient kitchen environment

We ask that our staff be comfortable and capable of lifting at least 50 pounds, as kitchen responsibilities may require a physical component. Our kitchen team should be capable of spending several hours on their feet, often exceeding eight hours at a time.

• Overseeing kitchen staff, training, and mentoring to maintain high culinary standards
• Menu development, ensuring creativity, seasonal focus, and cost efficiency
• Manage variable guest taste, event size, and budget
• Ensuring food quality, safety, and consistency in both preparation and presentation
• Maintain inventory of kitchen supplies and food product, including supplier managemen