In-House Caterer

About the Opportunity Are you a passionate culinary professional eager to build a food program from the ground up? Join our mission-driven team as the In-House Caterer at our vibrant synagogue community. This is a unique opportunity to create and lead a synagogue-based kosher catering program that will bring people together through food. You’ll have the chance to shape menus, introduce creative themed dinners, and put your personal stamp on weekly traditions. If you are excited about making a meaningful impact with your cooking – from weekly Kiddush lunches to holiday feasts – we want to hear from you! The tone here is inclusive, enthusiastic, and rooted in our community’s warm spirit. Come help us elevate celebrations and everyday moments with delicious, kosher meals in a welcoming, collaborative environment. Key Responsibilities As our In-House Caterer, you will take ownership of all culinary operations and food-related programming in the synagogue.You will: • Develop Diverse Menus & Meal Plans:Plan and execute a variety of menus for weekly Shabbat Kiddushim (post-service luncheons) and Shalosh Seudos (third meal on Shabbat afternoon), weekday lunch/dinner programs, lifecycle events, and occasional themed dinners. Bring creativity to menu design while maintaining tradition and kosher requirements. • Source Kosher Ingredients:Source, order, and purchase all food and supplies needed, focusing on kosher-certified ingredients and cost-effective bulk buying. You’ll manage vendor relationships and ensure we have the freshest, highest-quality ingredients each week. • Food Preparation & Service:Lead all cooking and food prep activities from scratch. This includes batch cooking for crowds (e.g. 100+ people at Kiddush), baking challah and desserts, and preparing everything from appetizers to mains. On event days, overseefood setup, presentation, and serving, ensuring an exceptional dining experience for our members and guests. • Kitchen Management:Maintain an organized, clean, and strictly kosher kitchen environment at all times. You will be responsible for kitchen organization and cleanliness (including appliances, utensils, and overall hygiene) as well as managing inventory of pantry staples and disposable supplies. Ensure the kitchen and social hall are event-ready and meet health and kashrut standards. • Event Catering & Coordination:Serve as the point person for all in-house catered events. Work closely with families and synagogue staff to cater lifecycle events such as bar/bat mitzvah celebrations, weddings, bris ceremonies, baby namings, funerals, and community dinners. This includes tailoring menus to event needs, accommodating sponsor requests, and occasionally coordinating additional wait staff or bartenders for larger functions. You’ll ensure each event – whether a simple weekday luncheon or a large weekend celebration – is well-executed and memorable. • Community Engagement:Play a key role in building excitement around our new food program. Provide warm, welcoming customer service to congregants, answer questions about ingredients or preparation (especially for those with dietary restrictions), and encourage participation in communal meals. You’ll also collaborate with synagogue leadership to promote upcoming dinners or special menus through our newsletters and social media, helping to grow our food program’s reach in the community. Qualifications and Skills We are looking for an enthusiastic, reliable team member with a blend of culinary talent, organizational skills, and a community-focused mindset. The ideal candidate will have: • Catering/Culinary Experience:Proven experience in catering, restaurant cooking, or institutional food service. You should be comfortable planning menus and cooking for groups of various sizes. Formal culinary training is a plus but not required if you have strong practical experience. • Kosher Knowledge (or Willingness to Learn):Existing knowledge of Orthodoxkosher dietary laws and kitchen practices is strongly preferred. If you are not already experienced with kosher cooking, you must demonstrate a willingness to learn and strictly adhere to all kashrut requirements (training and guidance will be provided). This includes proper ingredient selection, segregation of meat/dairy, and respecting the Sabbath and holiday food preparation rules. • Menu Planning & Creativity:Ability to plan diverse and appealing menus that cater to traditional Jewish cuisine and modern tastes alike. You should be excited to introduce occasional themed menus (e.g. international cuisine nights) and seasonal specials, alongside beloved staples for Shabbat and holidays. • Procurement & Inventory Management:Strong skills in managing inventory and sourcing supplies. Experience finding quality ingredients at competitive prices and managing vendor orders is essential. You will track stock levels, avoid waste, and keep food costs within budget. • Kitchen Operations:Excellent kitchen management practices, including maintaining a clean workspace, proper food safety, and organization. You should be able to manage kitchen logistics – from equipment upkeep to ensuring all serving pieces and disposables are ready for each event. ServSafe certification or similar food safety training is a plus. • Event & Hospitality Skills:Experience catering events or managing food service for groups is highly desired. This includes coordinating timing, buffet setup, and possibly directing volunteer helpers or temporary staff during big events[5]. You should have a good sense of event flow and be able to gracefully handle last-minute changes or requests. • Interpersonal & Communication Skills:A friendly, customer-service oriented attitude is a must. You’ll be interacting with synagogue members of all ages, so you should be able to communicate with warmth and professionalism. Listening to feedback and accommodating community needs (within kosher guidelines) is part of the role. • Teamwork and Flexibility:Ability to work collaboratively with synagogue staff (clergy, office administrators, facilities team) to coordinate event logistics. Flexibility is key – our schedule revolves around the Jewish calendar, so there will be busy periods around holidays and quieter weeks in between. You must be willing to work on Saturdays (during Shabbat daytime, within permissible activities) and some evenings as needed for events. In return, you’ll have Sunday and Monday as your weekend, and we value work-life balance outside of key event times. • Reliability and Initiative:A strong sense of responsibility and reliability. We need someone who will consistently ensure that weekly and event meals are prepared on time and to high quality. In the rare case you cannot be present, you would be responsible for arranging appropriate substitute coverage to make sure the community is never left without service. Being proactive, self-driven, and able to work independently is important in this role. • Passion for Community Building:Above all, we seek a caterer who is enthusiastic about building a community-centric food program. You should embrace the idea that food brings people together and be motivated by the mission of enhancing our members’ experience through hospitality and delicious meals. An entrepreneurial spirit to help grow the program (and perhaps introduce new offerings) is highly appreciated. Work Schedule Typical Work Week:Tuesday through Saturday (40 hours/week). Sunday and Monday are off days. The schedule is structured around preparation for Shabbat and events, as follows: • Tuesday:Planning and Prep – Conduct inventory checks and organize the kitchen. Plan the week’s menus for Shabbat and any upcoming events. Begin sourcing and ordering kosher ingredients and supplies for the week (including online orders or market visits). • Wednesday:Cooking Preparation – Begin preliminary food prep for Shabbat and weekday meals. This may include preparing soups, doughs, sauces, and other items that can be made in advance. Continue with cooking mains and sides for the Shabbat Kiddush lunch and Shalosh Seudos (third meal), and prep components for any scheduled themed dinners or events. Ensure the kitchen stays organized during the intensive cooking process, and start setting aside ingredients for plating. • Thursday:Final Cooking & Purchasing – Complete the bulk of the cooking and baking for all Shabbat meals and events. Examples: bake challahs, cook kugels and entrées, and assemble salads and desserts. Do a final grocery run for any last-minute fresh produce or bakery items needed. By end of day, all food should be prepared, properly labeled, and stored. The kitchen and social hall are cleaned and set in order for event setup. • Friday:Setup & Last Touches (Half Day) – Finish any last-minute fresh preparations Friday morning (e.g., slicing fruit, reheating dishes, plating cold items). Set up the Kiddush area and dining space in the social hall: arrange tables, chafing dishes, utensils, and place the prepared food (to be unveiled/served at the appropriate time). Double-check that everything is in place for smooth service on Shabbat. Complete any final kitchen clean-up by early afternoon before Shabbat. • Saturday (Shabbat):Event Execution – Be on-site during Shabbat daytime to manage and oversee the Kiddush luncheon and any other food-related needs. This includes setting out the food at the scheduled time (late morning), ensuring replenishment as needed, and maintaining decorum (within the limits of Shabbat rules) . After congregants have enjoyed the Kiddush, supervise the cleanup of the social hall and kitchen so it’s ready for the next use. Later in the day (afternoon or evening, timing varies by season), coordinate the Shalosh Seudos (light third meal) if it’s held, including setup, monitoring the buffet, and cleaning up. Note: All cooking is completed before Shabbat; Saturday duties focus on serving, monitoring, and cleanup in a manner consistent with Shabbat observance. (Our synagogue observes Shabbat and holidays, so while you will work on Saturdays, the work involves warming/serving pre-cooked food and supervising the meal rather than active cooking. We adhere to religious guidelines for what can and cannot be done on Shabbat.) This schedule may adjust slightly around special events and Jewish holidays (which often occur on weekdays or Sundays). Flexibility around High Holidays and other big community events is expected (e.g., extra prep days before a holiday, adjusting days off if a holiday falls on a Monday, etc.). We provide advance notice and cooperative planning for any schedule changes. Overall, we strive to maintain a balanced 40-hour workweek, with your two days off mainly on Sunday and Monday. Why Join Us? • Impact & Mission:This is more than a cooking job – it’s a chance to nourish a community. Your work will directly enhance the spiritual and social experiences of our members every week. You’ll be a valued part of celebrations, comforting meals, and the fabric of synagogue life. • Build a Program Your Way:You will have significant creative input to develop the catering program. From shaping kitchen processes to introducing new menu ideas, you’ll help establish traditions that could last for years. It’s a rare opportunity to craft something from scratch and watch it grow. • Supportive Environment:Work closely with a dedicated team that includes clergy, staff, and passionate volunteers. We foster a respectful, inclusive workplace. If you love the idea of working in a community-centered setting where your colleagues truly care about the mission, you’ll fit right in. • Competitive Pay & Benefits:We offer a full-time salary in the range of $50–$60K, commensurate with your experience. You’ll also be eligible for an annual year-end bonus based on milestone achievements and the program’s success (details discussed in the interview) – a way for us to share the fruits of a great year together. As a full-time employee, you will receive [benefits if any – e.g., health insurance, PTO] (details will be provided). • Work-Life Balance:While event catering can be demanding, we respect your time. Outside of essential coverage for Shabbat and events, you’ll enjoy two consecutive days off (Sunday and Monday) every week. We plan ahead to avoid last-minute rushes and have systems in place to support you during busy periods. Your personal and family time matters to us. Job Type: Full-time Pay: From $50,000.00 per year Benefits: • Paid time off Work Location: In person