Lead Catering Event Chef

B&B Catering & Events•San Carlos, CA

1d•Onsite

About The Position

B&B Catering & Events is seeking a Lead Catering Event Chef to lead culinary operations at off-site events throughout the Bay Area. The chef guides kitchen teams through food preparation, setup, and service, maintaining the company’s culinary standards and quality. The role may involve leading a team of chefs or working solo at an intimate event, and includes responsibilities ranging from kitchen setup and food preparation to plating, service coordination, and cleanup. The position requires travel to event venues and flexible scheduling, including evenings and weekends. Candidates must be available for at least three shifts per week during peak season. Compensation is $32.00–$36.00 per hour, plus a $55 service charge per shift.

Requirements

At least 5 years of culinary experience.
At least 6 years leading kitchen teams of 2–8 staff in fast-paced or event-based environments.
Must be 18 or older.
Valid driver’s license and insurable driving record.
ServSafe Certified or willing to become certified.
Reliable and punctual, with the ability to work flexible schedules, including evenings and weekends.
Strong understanding of food safety, sanitation, and allergen protocols.
Comfortable managing both small plated dinners and large-scale buffets.
Clear communicator who remains calm under pressure.
Available for at least 3 shifts per week during peak season.

Responsibilities

Execute and lead food preparation and cooking according to banquet event orders (BEOs) and culinary standards.
Travel to venues across the Bay Area and manage on-site kitchen setups.
Supervise and mentor 2–8 chefs or prep staff during service.
Lead plating and presentation for formal dinners, weddings, and conferences.
Coordinate event flow, timelines, and service details with Event Managers.
Clean and organize event kitchen areas before, during, and after events.
Unload and reload catering vans and ensure supplies are packed correctly.
Collaborate with the Executive Chef and Chef de Cuisine on training and standards.
Maintain detailed records of equipment condition and report repair needs.
Follow food safety, sanitation, and kitchen compliance practices.