Lead Catering Event Chef

Description:

About Us

At B&B Catering & Events, we don’t just serve food—we craft moments. Since 1989, our team has delivered warm, creative hospitality and unforgettable experiences across the Bay Area. From intimate gatherings to large-scale celebrations, our mission is simple: deliver joy through beautiful, thoughtful, and flavorful events.

The Heart of the Role: What You’ll Be Doing

As a Lead Catering Event Chef, you are the lead culinary force at our off-site events. You’ll guide kitchen teams through food preparation, setup, and execution, ensuring every dish lives up to B&B’s signature style and quality. Whether managing a 10-chef team at a wedding or cooking solo at an intimate dinner, your leadership, attention to detail, and culinary expertise make the event shine.

Requirements:

How You’ll Help Bring Events to Life

In this role, here is what you will do:

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

The Ingredients for Success in This Role (Required & Preferred Qualifications)

To be successful in this role, the following requirements are:

• 5+ years of culinary experience
• 6+ years leading kitchen teams (2–8 staff) in fast-paced or event-based environments
• Must be 18 or older with 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/weekends
• Strong understanding of food safety, sanitation, and allergen protocols
• Comfortable managing both small, plated dinners and large-scale buffets
• Clear communicator and calm under pressure
• Available for at least 3 shifts per week during peak season

Work Conditions & Physical Aspects of the Role

This role may require:

• Standing or walking for extended periods
• Repetitive motion using hands and arms
• Lifting/moving up to 40 pounds
• Working in high-activity or variable temperature environments
• Occasional communication in loud or busy settings

Reasonable accommodations will be made in accordance with applicable laws.