Culinary Team Lead: Off-Site Catering & Menu Innovation

Placements24; Willows (CA); On-site; USD 27,000 - 39,000; Full time

Benefits offered by this job

Competitive salary

Performance bonuses

Growth opportunities

Dynamic team

Job summary

Placements24 is seeking a passionate Culinary Team Lead for our off-site catering division in Welkom. You will head a culinary team, develop creative menus for diverse events, and ensure excellence in presentation and flavor across venues.

This hands-on leadership role requires at least five years as a Chef or Sous Chef, with two years in leadership, a culinary degree, strong food safety knowledge, and the ability to manage budgets and tight schedules during evenings and weekends.

Qualifications

• 5+ years progressive experience as a Chef or Sous Chef, with at least 2 years in leadership.
• Culinary degree or equivalent professional qualification.
• Proven ability to create diverse, high-quality menus.
• Experience in managing kitchen budgets and controlling food costs.
• Able to work under pressure during multi-event schedules.

Responsibilities

• Lead, train, and mentor kitchen staff to foster a high-performance environment.
• Develop creative menus tailored to client events with seasonal ingredients and dietary needs.
• Oversee all aspects of food preparation, cooking, and presentation for off-site events.
• Manage kitchen inventory, ordering, costing, and waste reduction.
• Ensure HACCP and hygiene standards across operations.
• Coordinate with events team for on-site delivery and setup.
• Conduct taste tests and quality checks prior to service.
• Maintain equipment and a safe, orderly kitchen.

Skills

Leadership

Communication

Interpersonal skills

Food safety

Education

Culinary degree

Job description

Placements24 is seeking a passionate Culinary Team Lead for our off-site catering division in Welkom. You will head a culinary team, develop creative menus for diverse events, and ensure excellence in presentation and flavor across venues.

This hands-on leadership role requires at least five years as a Chef or Sous Chef, with two years in leadership, a culinary degree, strong food safety knowledge, and the ability to manage budgets and tight schedules during evenings and weekends.