Catering Event Chef - DC. MD & VA

Founding Farmers Restaurant Group; Washington (District of Columbia); On-site; USD 40,000 - 57,000; Full time

Job summary

Founding Farmers Restaurant Group is seeking an Event Chef to lead on-site culinary execution for catering events in the Washington, DC metro area, Virginia, and Maryland. You will manage food prep, timing, plating, and kitchen staff, ensuring quality and safety while delivering guest-focused service.

This on-call, flexible role requires reliable transport, availability for evenings, weekends, and holidays, and a professional appearance.

Qualifications

• 3+ years in catering operations in a leadership or supervisory role.
• ServSafe certification preferred.
• Knowledge of food preparation and kitchen safety.
• Excellent leadership and teamwork abilities.
• Strong communication and attention to detail.

Responsibilities

• Serve as the culinary lead on-site for assigned off-premise events.
• Execute menu according to recipes, standards, and event specifications.
• Oversee on-site cooking, finishing, plating, and garnishing.
• Manage food timing and pacing per event timeline; adjust as needed.
• Ensure food quality, consistency, and presentation throughout the event.
• Supervise and direct kitchen staff on site.
• Enforce all food safety, sanitation, and temperature-control standards.
• Coordinate handling of allergens and special dietary requirements.
• Report shortages, damages, or issues to leadership.

Skills

Leadership

Communication

Teamwork

Attention to detail

Food safety

Education

ServSafe certification

Job description

CATERING EVENT CHEF

The Event Chef is responsible for all culinary execution onsite at catering events. This role oversees food preparation, presentation, timing, and kitchen staff during events. The Event Chef ensures food quality, safety, and execution align with company standards and event specifications. Success in this role requires arriving on time and in proper attire for every event, bringing positive energy and professionalism to each shift, and consistently delivering exceptional service with a friendly, guest focused demeanor.

This position requires reliable transportation to off premise and on-site catering events throughout the Washington, DC metropolitan area, Virginia, and Maryland. Candidates must have the ability to travel to and from event locations as needed. The catering production center is located in District Heights Maryland. This is a great opportunity for those looking to earn additional income as part of our growing catering and event staff. This is a pick up and on call position, events may occur weekends, nights and daytime hours throughout the week, making this perfect for flexible scheduling.

Starting Pay: $35/hr

What Our Event Chef Does

• Serve as the culinary lead on-site for assigned off-premise events
• Execute menu according to recipes, standards, and event specifications
• Oversee on-site cooking, finishing, plating of food and garnishing as required
• Manage food timing and pacing per the event timeline outlined by the Event Designer; with the ability to adjust timing/pacing as the event demands
• Ensure food quality, consistency, and presentation throughout the event
• Supervise and direct kitchen team, including sous chef(s), prep and runners on site
• Enforce all food safety, sanitation, and temperature-control standards
• Manage proper handling of allergens and special dietary requirements
• Coordinate food replenishment for buffets, stations, and passing and plated service
• Troubleshoot culinary issues related to equipment, timing, or product quantities
• Collaborate and communicate continuously with the event lead/captain and Event Designer regarding service needs
• Oversee proper storage, transportation, and handling of food at the venue
• Manage breakdown, packing, and safe disposition of food post-service
• Report shortages, damages, or issues to the Executive Chef and Event Designer
• All other duties as assigned

What You Need To Be An Event Chef

• At least 3 years previous experience in catering operations in a leadership or supervisory role
• ServSafe certification preferred
• Knowledge of food preparation and kitchen safety
• Excellent leadership skills with the ability to work as a member of a team
• Strong communication skills to effectively interact with staff, and management
• Ability to work in a fast-paced environment while maintaining attention to detail
• Ability to stand for extended periods of time and lift up to 50 pounds, as needed
• Capable of continuous bending, stooping, reaching, twisting, and use of hands and arms
• Ability to lift and carry trays, equipment, or supplies as needed
• Able to speak, read, write, and understand the primary language(s) used in the workplace
• Able to read and follow a recipe
• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures
• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy
• Availability to work evenings, weekends, and holiday