I host a recurring private dinner series at a residence on

LA's Westside:

plated, multi-course French tasting menus for 30 to 50 guests. I'm looking for a freelance event chef who can both cook at a high level and run the operation.

Scope:

co-develop menus with me, build prep lists and timelines, source groceries, spec and inventory rentals and equipment, set up a kitchen at the residence, hire and lead a small brigade, run service, and manage breakdown.

You:

have led off-site or private events of 30+ covers, ideally plated; know rentals, packouts, and staffing cold; have fine dining or French technique; are LA based and available evenings and weekends per event. Compensation is competitive, per event, based on experience. Recurring work for the right person. To apply, email dokhanian.daniel@gmail.

com with:

your largest off-site event (covers, format, your role), a sample prep list or rental order from a past event, your rate structure, and your availability.