Chef de Cuisine

Description

Blue Plate is Hiring a Chef de Cuisine!

For over 40 years, Blue Plate Catering has been at the forefront of Chicago’s culinary scene, delivering exceptional food and unforgettable experiences. We’ve built our reputation on innovation, impeccable service, and strong partnerships with over 85 of the city’s top venues.

We thrive in a high-energy, fast-paced, and dynamic environment—a place where creativity meets precision, and every dish presents an opportunity to inspire. As our Chef de Cuisine, you will be second -in-command to the Executive Chef, playing a pivotal leadership role in managing the day-to-day operations of the kitchen. You’ll lead a talented team of chefs, oversee production, and ensure that every event reflects the exceptional standards Blue Plate is known for.

This is an opportunity to shape the future of our culinary operations, mentor top-tier talent, and drive innovation in one of Chicago’s most respected catering companies. You’ll oversee a team of skilled chefs and kitchen staff, collaborate with sales and event teams, and contribute to crafting exceptional menus that leave a lasting impression.

If you’re a visionary leader, passionate about food, and eager to take your career to the next level, we’d love to welcome you to our team.

What You’ll Do:

Leadership & Team Development

· Serve as the second-in-command to the Executive Chef, managing all daily kitchen operations and ensuring smooth execution in their absence.

· Lead, mentor, and inspire the culinary team, including sous chefs, and pastry chef, and kitchen staff ensuring they are effectively managing their teams.

· Foster a culture of excellence, teamwork, and continuous learning.

· Recruit, train, and manage high-performing kitchen staff, fostering a culture of excellence, teamwork, and continuous learning.

· Set clear performance expectations, provide feedback, conduct reviews, and implement coaching and corrective action when needed.

Culinary Excellence & Menu Execution

· Oversee all kitchen operations, including hot line, cold line, pastry, second shift, dish, expo, and software administration.

· Ensure food production meets high-quality standards for presentation, taste, and portion control for all events.

· Oversee recipe development, standardization, and documentation for consistency across all production teams while incorporating creative culinary innovations that align with event themes and client expectations. Ensure all menu items are developed with a focus on cost efficiency, profitability, and high quality execution.

· Conduct regular kitchen walkthroughs and food tastings to maintain quality and sanitation standards.

· Work closely with Field Chefs to train on execution, plating, and event expectations.

· Support menu innovation, assisting the Executive Chef with new item development, tastings, and presentations.

Operations & Event Execution

· Oversee and ensure smooth execution of high-profile events, working closely with the Executive Chef, Field Chefs, and event teams.

· Review event orders (BEOs) with Field Chefs, ensuring all event details are well understood and executed.

· Maintain CaterXpert kitchen module integrity, ensuring accurate data input for streamlined operations.

· Attend off-site events, tastings, and key client meetings as needed to support execution, ensure food quality, and maintain brand standards.

· Monitor and maintain kitchen cleanliness and equipment, ensuring compliance with safety and sanitation policies.

· Work closely with purchasing and vendors to ensure proper inventory levels and cost control.

· Assist with food and cleaning supply orders, ensuring the kitchen is fully stocked and organized.

Collaboration & Strategic Planning

· Act as a bridge between the kitchen and sales/operations teams, ensuring seamless communication.

· Participate in bi-weekly production meetings to align on event details and logistics.

· Provide input on equipment needs, purchasing decisions, and operational improvements.

· Work with the Executive Chef on seasonal menu updates, food trends, and new dish development.

· Optimize kitchen workflows and implement efficiency improvements to support Blue Plate’s growth.

Who You Are:

You are more than just a chef—you’re a culinary leader, innovator, and mentor who thrives in a high-energy, 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.

Job 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

· 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. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

· 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: $110,000–$135,000 annually, based on experience and qualifications.

 Benefits Overview
At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life.

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.

Salary : $110,000 - $135,000