Catering Chef

High Spirits Hospitality•Dunean, SC

3d•$20 - $22•Onsite

About The Position

High Spirits Hospitality is a multi‑brand event company producing over 1,500 events per year across our venues and catering operations, including Events at Judson Mill, The 405, and Liquid Catering. We are seeking an experienced, organized, and event‑focused Catering Chef to be a critical player in our new food catering division. You’ll be responsible for all things food preparation and execution for weddings and large‑scale events. This role balances hands‑on event execution with structured prep, organization, and maintenance during non‑event weeks. Our Values: We are... Radically Inclusive Embracing Individuality Making Life Fun Active Learners Responsible Citizens Keepin' It Real Ahead of the Curve Bold Leading with Heart Exceeding Expectations Everyday Job Purpose This is a multi-purpose role. Currently we are building our food business, with an average of 3-5 food events per month. Each food event will take 1-2 days to prep and then 1 day to execute. On the days when there isn’t food prep to be done, you’d be helping our operations team prepare for, and work other events in a managerial or support role. By fall we expect our food business to take up 90% of your time.

Requirements

Must have at least 3 years of kitchen experience, preferably at least 1 year of catering/banquet experience.
Must maintain a ServSafe Food Manager certificate.
Must be able to lift, move, and carry 50lbs without assistance.
Must be able to stand on your feet for 8 hours.
Must be able to work independently without supervision.
Must have reliable transportation to and from work and work-related events.
Must have a valid Driver’s License with a clean driving record. Must be able to operate company vehicles safely and efficiently.
Possess strong organizational, written, and verbal communication skills.
Must be at least 21 years of age.
Must be available for regular nights, weekends, and some holidays.
Must adhere to our Company’s Wellness Policy.

Responsibilities

Prepare and execute menus for weddings and events, including buffets, stations, and plated dinners. Events range from 25-400 guests.
Lead food production from prep through service, ensuring quality, consistency, and timing.
Supervise and coordinate kitchen staff and event‑day culinary team members.
Ensure all food is prepared, transported, held, and served in compliance with food safety standards.
Coordinate closely with venue captains, coordinators, and bar teams to maintain event timelines.
Manage on‑site kitchen flow during service, including plating, replenishment, and breakdown.
Oversee proper storage, labeling, and handling of food before and after events.
Maintain a clean, organized, and professional kitchen environment.
Prepare staff meals, both on events and weekly office “family” meals.
Prepare and serve meals for catering tastings and samplings. We do private tasting and quarterly group tastings.
Manage all inventory and purchasing. Receive and check deliveries and accuracy and quality.
Maintain the organization of all walk-ins, freezers, dry storage, and prep areas.
Clean, maintain, and deep‑clean kitchen equipment and prep spaces. Ensure all kitchens remain inspection‑ready at all times
Assist with menu development, pricing, recipe standardization, and portioning guides.
Support venue operations as needed by helping set layouts, move furniture, clean facilities, etc.
Identify equipment needs, maintenance issues, and operational improvements.
Work events in other roles, as a Venue Captain, bartender, support staff, etc.
Ensure customer service standards are held to the highest expectations. Appropriately manage conflicts with clients according to company values. Communicate unsatisfactory feedback regarding the performance of staff members to the appropriate staff.
Document event details, inventory, and recap reports through digital recap forms.
Attend weekly company meetings.

Benefits

Hourly rate of $20-$22 an hour. Commission on all food revenue of 2%, paid out monthly. This is a non-exempt, part-time or full-time position. We expect a full-time chef to earn $50-$55,000 a year.
Bartending shifts are eligible to participate in shared tip pools, Venue Captain shifts are not.
Paid orientation and training provided.
Eligible to participate in our Employee Referral Bonus programs. More FREE money!
Full-time employees also receive paid holidays, paid time off, and access to health insurance.

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