Production Chef / Catering Chef
Meatings Barbecue Inc.
Overview
The Production Chef / Catering Chef plays a key leadership role in preparing and executing high-volume food production for Meatings Barbecue’s catering, restaurant, wholesale, and retail divisions.
This position is responsible for producing high-quality food at scale, maintaining consistency across all products, supporting catering event execution, and ensuring efficient kitchen operations. Working closely with the Executive Chef and leadership team, the Production Chef / Catering Chef helps oversee production planning, recipe adherence, food safety, quality control, and team performance.
The ideal candidate is an experienced, organized, hands-on chef who thrives in a fast-paced environment and takes pride in delivering consistent, high-quality food and exceptional catering experiences.
Key Responsibilities
Production & Culinary Execution
- Lead and execute large-scale food production for catering, restaurant, wholesale, and retail operations
- Prepare, cook, portion, package, and finish menu items according to company recipes and specifications
- Assist with smoking, barbecue production, batch cooking, sauces, sides, proteins, and final product preparation
- Maintain consistency in flavour, quality, portioning, and presentation
- Ensure catering orders and production requirements are completed accurately and on schedule
Catering Operations
- Support the preparation and execution of catering events from start to finish
- Coordinate with the Executive Chef, catering team, and service staff to ensure smooth event execution
- Assist with event setup, food presentation, service, replenishment, and teardown as required
- Ensure catering food is prepared, transported, held, and served safely
- Maintain high standards of quality and presentation throughout each event
Menu & Recipe Adherence
- Follow and maintain all company recipes, production procedures, and portion standards
- Help develop and refine standardized recipes and production processes
- Contribute to menu development, seasonal offerings, catering menus, and retail product innovation
- Provide feedback on recipes, ingredients, equipment, and production methods
Production Planning & Inventory
- Assist with daily and weekly production planning based on catering, restaurant, wholesale, and retail demand
- Prepare accurate production schedules, prep lists, and quantity estimates
- Monitor inventory levels, product rotation, and ingredient usage
- Support ordering and receiving as required
- Help control food costs and reduce waste through efficient production practices
Team Leadership & Collaboration
- Provide direction and support to prep cooks, kitchen staff, and junior team members
- Lead by example through strong work ethic, professionalism, and attention to detail
- Delegate tasks and help maintain an efficient production flow
- Communicate clearly with the Executive Chef, management team, and other departments
- Support training and development of kitchen team members
Food Safety & Kitchen Organization
- Maintain a clean, organized, and efficient kitchen and production environment
- Follow all food safety, sanitation, hygiene, and workplace safety standards
- Properly handle, store, label, cool, reheat, and transport food products
- Monitor temperature controls and ensure health and safety procedures are followed
- Ensure equipment and work areas are properly cleaned and maintained
Quality Control & Continuous Improvement
- Conduct regular taste, temperature, portion, and visual quality checks
- Identify inconsistencies and take corrective action when required
- Ensure all outgoing products meet company standards
- Identify opportunities to improve efficiency, reduce waste, and optimize production systems
- Contribute ideas related to culinary techniques, product development, and operational improvements
Qualifications & Requirements
- Previous experience as a chef, sous chef, production chef, or in a high-volume kitchen environment
- Experience with catering, barbecue, banquet, or large-batch production is an asset
- Strong organizational, leadership, and time-management skills
- Ability to manage multiple priorities and work efficiently under pressure
- Solid understanding of food safety and sanitation standards
- Strong communication and problem-solving skills
- Team-oriented, dependable, and willing to work hands-on
- Ability to work evenings, weekends, and extended hours during peak catering periods
- Culinary diploma or equivalent professional experience is considered an asset
- Food Handler Certification is considered an asset
Compensation & Benefits
- Salary based on experience
- Production tip-out from catering, retail, and restaurant departments
- Opportunity to grow with a fast-growing food service and catering company
Pay: $20.00-$22.00 per hour
Benefits:
- Flexible schedule
- On-site parking
Work Location: In person
