Company description

Harry’s began as a catering business in 2014 laying the foundation for what would become Harry’s Fine Foods, our original restaurant in Capitol Hill. With great gratitute, we soon amassed a cult following amongst Seatteites and have since bloomed into a family of catering & event production, restaurants and boutique accommodations.

Job description

Harry’s Catering & Events is seeking an experienced Executive Catering Chef to lead the culinary direction of our growing events division. This is a senior leadership role responsible for designing and executing exceptional culinary experiences for events ranging from intimate private dinners to large scale plated dinners serving 500 guests or more.

The ideal candidate is both highly creative and deeply operational. You understand how to produce beautiful, restaurant quality food at scale while maintaining consistency, efficiency, and cost discipline. You bring strong leadership experience, exceptional organizational skills, and a collaborative approach to working with events, operations, and culinary teams.

In addition to traditional catering work, this role offers the opportunity to participate in and help develop Harry’s owned culinary events including pop ups, destination dinners, collaborations with chefs and cultural partners, and special experiences hosted in other cities and markets. The position includes travel to exciting locations and participation in unique food and cultural events that showcase the Harry’s brand.

KEY QUALIFICATIONS

• Minimum 7 plus years of experience in high volume catering, banquet, or offsite event culinary operations
• Demonstrated experience executing large scale plated events of 300 to 500 guests or more
• Strong culinary background with experience developing creative menus across a range of cuisines and service formats
• Proven ability to design and execute visually compelling food presentations suitable for high end events
• Experience managing food cost, labor, purchasing, and kitchen budgets
• Strong leadership experience hiring, training, and managing culinary teams
• Experience working collaboratively with event planners, operations teams, and venue partners
• Ability to build systems and workflows that support high volume catering production
• Highly organized with the ability to manage multiple events simultaneously under tight timelines
• Food Safety Certification required with knowledge of local health and sanitation regulations
• Excellent written and verbal communication skills
• Must be willing and able to travel for events, pop ups, and culinary collaborations in other markets

DESCRIPTION

• Lead all culinary planning and execution for Harry’s Catering & Events including menu development, food production, and onsite event execution
• Design and execute menus that translate beautifully to large format service while maintaining quality, creativity, and visual appeal
• Oversee the production and execution of large scale plated dinners of 500 guests or more
• Develop plating standards and presentation styles that elevate the guest experience and showcase the food in a visually compelling way
• Respond to creative briefs from clients and the events team with thoughtful menu concepts and presentation ideas
• Collaborate with the events team to design service formats, food displays, and serving vessels that enhance the aesthetic and experience of each event
• Work alongside the operations team to design and build temporary or permanent event kitchens as needed
• Develop systems for production, prep, transportation, and onsite finishing to ensure smooth execution of offsite events
• Accurately cost menus and manage food purchasing to ensure cost of goods remain within established budget guidelines
• Monitor and manage food waste, inventory, and vendor relationships
• Hire, train, and manage an on call culinary team to support catering and events
• Lead culinary teams onsite during events ensuring strong organization, clear communication, and high standards of execution
• Help conceptualize and execute Harry’s owned culinary experiences including pop ups, collaborative dinners, and destination events in other markets
• Travel to event locations as needed to oversee production and service
• Maintain all health and safety standards as set by Harry’s as well as local and state regulations
• Promote a culture of accountability, collaboration, and excellence across the culinary team

ADDITIONAL REQUIREMENTS

• Must be able to seize, grasp, turn and hold objects with hands
• Must be able to work on your feet for extended periods of time
• This role requires nights, weekends, and schedule flexibility based on event needs
• Must be able to move quickly between kitchen and event spaces in a fast paced environment
• Must be able to move, pull, carry, or lift at least 40 pounds
• Occasionally kneel, bend, crouch, and climb as required
• Must have a valid drivers license, insurance, and ability to travel to catered events and kitchens in multiple markets
• Must be comfortable loading, unloading, and driving large catering vehicles

COMPENSATION

Annual Salary Range: $90,000 to $100,000 DOE
Performance Bonus: Eligible for an annual performance based bonus tied to key operational metrics including food cost targets, labor efficiency, event execution standards, and overall catering profitability

BENEFITS

Company sponsored medical, dental, and vision insurance
401(k) with employer match
Paid vacation
Paid sick and safe leave in accordance with Washington State law

This salary range and benefits description is provided in compliance with Washington State pay transparency requirements.

Harry’s is an equal opportunity employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, Veteran status, or other legally protected characteristics.

Compensation

this position is: salaried, $77,968.80 - $100,000

Application instructions

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Deadline

no deadline