Elite Banquet Event Chef | Lead Kitchen & Plating

JDCUSTOMCATERING LLC; Wallingford (CT); On-site; USD 50,000 - 75,000; Full time

Job summary

JDCUSTOMCATERING LLC is seeking an experienced Event Chef to oversee banquet kitchen operations for high-profile events. You will coordinate production, plating, and staffing with the Executive Chef, Sous Chef and Event Captain to ensure seamless service.

The role requires a minimum of five years in a high‑event environment and at least two years as Sous Chef or CDP, plus strong knowledge of food safety, trends, and leadership of large culinary teams.

Qualifications

• Minimum five years experience in a high event environment.
• Minimum two years experience as a Sous Chef or CDP.
• Very strong knowledge of food safety & sanitation and food preparation techniques.
• Able to work flexible hours and days.
• Knowledge of current and updated culinary trends.
• Ability to lead and direct a large team of culinary professionals in all aspects of event execution.

Responsibilities

• Review banquet event orders and establish production plans.
• Supervise cooks and event kitchen staff and coordinate with Executive Chef, Sous Chef and Event Captain/waitstaff.
• Ensure recipes are followed and standards met for each event.
• Maintain equipment and ensure proper sanitation and safety.
• Plan and execute multiple event functions and staffing requirements.
• Train staff on menu items, ingredients, and preparation methods.

Skills

Food safety

Sanitation

Food preparation techniques

Team leadership

Communication

Flexibility

Culinary trends

Job description

JDCUSTOMCATERING LLC is seeking an experienced Event Chef to oversee banquet kitchen operations for high-profile events. You will coordinate production, plating, and staffing with the Executive Chef, Sous Chef and Event Captain to ensure seamless service.

The role requires a minimum of five years in a high‑event environment and at least two years as Sous Chef or CDP, plus strong knowledge of food safety, trends, and leadership of large culinary teams.