Catering Event Chef - DC. MD & VA
$72,800–$72,800 year
On-siteWashington, District of Columbia, United States or Washington, United States
Job Summary
Lead on-site culinary execution for off-premise catering events across the Washington, DC metropolitan area, Virginia, and Maryland. Execute menus per recipes and standards while overseeing cooking, plating, and garnishing. Manage food timing, pacing, and replenishment for buffets and plated service. Supervise kitchen staff including sous chefs and runners. Enforce food safety, sanitation, and allergen protocols. Troubleshoot equipment or product issues and coordinate with event leads. Manage food storage, transportation, and post-service breakdown. Report shortages or damages to the Executive Chef. This pick-up and on-call role requires flexible scheduling including evenings, weekends, and holidays, with a starting pay of $35/hr.
Required Qualifications
- At least 3 years previous experience in catering operations in a leadership or supervisory role
- Knowledge of food preparation and kitchen safety
- Excellent leadership skills with the ability to work as a member of a team
- Strong communication skills to effectively interact with staff, and management
- Ability to work in a fast-paced environment while maintaining attention to detail
- Ability to stand for extended periods of time and lift up to 50 pounds, as needed
- Capable of continuous bending, stooping, reaching, twisting, and use of hands and arms
- Ability to lift and carry trays, equipment, or supplies as needed
- Able to speak, read, write, and understand the primary language(s) used in the workplace
- Able to read and follow a recipe
- Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
- Availability to work evenings, weekends, and holiday
Desired Qualifications
- ServSafe certification preferred
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