Event Chef

JF Restaurants•New York, NY

3d•Hybrid

About The Position

JF Restaurants is a New York City-based hospitality group led by Michelin-starred Chef and Restaurateur John Fraser. We are seeking a dynamic and experienced Event Chef to serve in a hybrid leadership role overseeing both events/banquets and à la carte kitchen operations at the Times Square Edition. This position is responsible for executing exceptional culinary experiences across catered events while also maintaining high standards of daily restaurant service. The ideal candidate is equally comfortable leading large-scale events and managing the precision and consistency required for à la carte dining. This role requires strong operational leadership, creativity, and the ability to seamlessly pivot between event execution and day-to-day kitchen management.

Requirements

4+ years of experience in a high-volume culinary leadership role (event/banquet and à la carte experience strongly preferred)
Strong understanding of food cost control, labor management, and multi-outlet kitchen operations
Proven ability to lead teams in both structured event environments and fast-paced restaurant service
Excellent communication, organization, and attention to detail
NYC Food Protection Certification required
Passion for culinary excellence, team development, and delivering exceptional guest experiences

Responsibilities

Culinary Execution & Menu Development
Standardize recipes and ensure consistency in both event and à la carte service
Oversee execution of banquet/event menus as well as daily restaurant offerings
Collaborate with FOH managers and reservations teams to align menus with service flow
Lead tastings, pre-shift lineups, and ongoing training to maintain excellence across all service styles
Food & Labor Cost Management
Support achievement of food cost goals through ordering, inventory, and waste control
Manage vendor relationships and product sourcing
Oversee BOH scheduling across both event and restaurant operations
Monitor labor costs and report regularly to the Executive Chef, optimizing staffing based on business needs
Team Leadership & Development
Recruit, hire, onboard, and train BOH team members
Lead and develop teams across both event and à la carte service environments
Create SOPs for prep, production, and service to ensure consistency across all outlets
Support growth and succession planning for Sous Chefs and line staff
Event & Service Coordination
Lead execution of all catered events, ensuring quality, timing, and presentation standards are met
Participate in BEO meetings and collaborate with FOH and events teams
Oversee à la carte service during key meal periods, ensuring a smooth and elevated guest experience
Act as a key bridge between event production and daily restaurant operations
Compliance & Safety
Ensure adherence to DOH and HACCP standards across all kitchen operations
Maintain cleanliness, organization, and food safety protocols
Uphold company standards for sanitation and operational excellence
Operational Coverage
Provide leadership across all culinary areas including catering, restaurant service, room service, commissary, and special events
Step in as needed to support both event production and à la carte service execution