Overview

We are seeking a talented and adaptable Event Lead Chef to join our dynamic culinary team. The ideal candidate will demonstrate a willingness to follow direction from senior culinary leadership while confidently delegating tasks and maintaining clear, calm communication with the Event Director and team members.

The Lead Chef must possess full mastery of menus, flavor profiles, and the ability to make precise adjustments as needed. This role requires competence with chef’s paperwork, strong organizational skills, and the readiness to co-lead any event or independently lead cheffing for CR, plate-ups, and ADF&B functions. The candidate should be committed to building and demonstrating the ability to adapt to any environment, striving for mastery in all settings.

This role pays an hourly rate of $45.00-$50.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until August 22, 2025.

Responsibilities

• Execute and supervise the event’s menu.
• Detail menus, quantify and notate allergens as required by client.
• Coordinate daily order guides with Kitchen Manager and Executive Chef.
• Support the preparation and design of all food and drinks menus.
• Produce event’s menus as requested in a manner that meets our high standards of both design and taste.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Support the Kitchen Manager and Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Supervise all BOH event staff.
• Communicate with Warehouse and Coordination teams’ event equipment needs.

Qualifications

• High school diploma or GED required; culinary degree preferred but not required.
• Minimum 2-3 years of related off-premise catering/cook experience; 5+ years in a Sous Chef position in an upscale banquet, hotel, stadium, arena, or convention center with prior supervisory experience is highly desirable.
• State-issued Health Certificate and immunizations required.
• Professional work ethic and strong leadership, interpersonal, and communication skills.
• Effective communicator with the ability to take direction and support fellow cooks; strong team player.
• Ability to work independently, resourcefully, and proactively solve issues.
• Demonstrated proficiency in food preparation methods and multiple kitchen stations.
• Excellent knife skills and attention to detail in food presentation.
• Flexible working hours, including nights, weekends, and long hours as required.
• Ability to meet physical demands: stand and walk for extended periods, lift/carry 30+ lbs, and push/pull up to 75+ lbs.
• Proficient with MS Word, Excel, Outlook; knowledge of US Foods Menu Profit Pro a plus.
• Ability to supervise, coach, and train employees effectively.
• Commitment to excellent customer service and health/safety standards.
• Strong written and verbal communication skills.
• High level of concentration, ability to multi-task, and adapt to rapidly changing environments.
• General knowledge of mathematics (arithmetic, algebra, geometry, statistics) is a plus.