Lead Event Chef

Description The Culinary Event Lead plays a critical role in the successful execution of off-premise catering events. This individual is responsible for leading culinary teams in the field, ensuring food quality, timing, organization, and overall execution meet company standards. The ideal candidate is a strong hands-on culinarian with proven experience in commercial kitchens and a passion for leadership, teamwork, and hospitality. This role requires excellent planning, communication, and people-management skills, along with the ability to thrive in fast-paced, ever-changing event environments. Key Responsibilities Event Execution & Leadership Lead the culinary execution of off-premise catering events, ensuring food quality, presentation, timing, and service standards are met or exceeded Oversee on-site food preparation, finishing, service flow, and breakdown Manage kitchen timelines, menu flow, staffing structure, and efficient use of kitchen and event space Act as the culinary point of contact on-site, maintaining clear and professional communication with operations, front-of-house, and event leadership Team Management & Training Lead, manage, and motivate culinary event staff in a positive, respectful, and ethical manner Train and mentor team members on execution standards, food safety, and event procedures Foster a fun, professional, and collaborative work environment where team members feel supported and respected Planning & Coordination Review event menus, BEOs, timelines, and logistics in advance to ensure readiness Collaborate with Sales, Operations, and Front-of-House teams to ensure seamless event execution Identify and proactively solve challenges related to staffing, equipment, space, or timing Commissary & Production Support Prep food in the commissary kitchen on non-event days following standardized recipes and procedures Assist with production, packing, and organization of food and equipment for events Ensure accurate execution of menus from prep through final service Food Safety & Standards Follow and enforce all food safety, sanitation, and health department regulations Maintain clean, organized workspaces both in commissary and on-site ServeSafe certification required (or willingness to obtain within 90 days; company provided) Systems & Communication Utilize electronic communication tools and event management systems effectively Learn and follow established SOPs while providing feedback for continuous improvement Maintain professional communication across departments before, during, and after events Skills, Knowledge & Expertise Minimum of 3+ years of experience in commercial kitchens Large kitchen, banquet, or off-premise catering experience strongly preferred 2- or 4-year culinary degree preferred Proven ability to lead, train, and manage teams Strong understanding of menu execution, event timing, kitchen flow, and logistics Excellent time management, organization, and communication skills Comfortable working in dynamic, fast-paced environments Proficiency with electronic communication and ability to learn new systems Positive attitude, strong work ethic, and team-first mindset Why Join Us We offer a range of benefits for eligibles team members, including: Health Coverage - Medical, Dental and Vision Voluntary Life/AD&D, Short-Term and Long-Term Disability, Critical Illness 401(k) Paid Time Off Wellness Programs Additional Perks This position offers the opportunity to join a large, well-established catering company with an outstanding team culture, innovative systems, and proven standard operating procedures. We take pride in delivering exceptional events while maintaining a fun, respectful, and supportive work environment. The right candidate will be admired by peers, trusted by leadership, and empowered to grow within our organization. #LI-AB1 #IND102 About Continental Services