Event Lead Chef | Part-Time | Events by RHC NY

Oak View Group; New York (NY); On-site; USD 45,000 - 50,000; Part time

Job summary

Join a leading company in live event management as an Event Lead Chef. This part-time role in dynamic New York will have you supervising the culinary aspects of high-end events while fostering a collaborative kitchen environment. Ideal for experienced chefs eager for a challenging and rewarding position in luxury catering.

Benefits

401(k) Savings Plan and matching

Qualifications

• Minimum 2-3 years off-premise catering/cook experience.
• 5+ years in Sous Chef role with supervisory experience highly desirable.
• State-issued Health Certificate required.

Responsibilities

• Execute and supervise the event’s menu.
• Maintain kitchen quality standards and management of BOH staff.
• Resourcefully solve issues during events and provide quality customer service.

Skills

Organizational Skills

Leadership

Effective Communication

Problem Solving

Attention to Detail

Education

High school diploma or GED required; culinary degree preferred

Tools

MS Word

Excel

Outlook

US Foods Menu Profit Pro

Job description

Event Lead Chef | Part-Time | Events by RHC NY

Join to apply for the Event Lead Chef | Part-Time | Events by RHC NY role at Oak View Group

Event Lead Chef | Part-Time | Events by RHC NY

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Join to apply for the Event Lead Chef | Part-Time | Events by RHC NY role at Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

We are seeking a talented and adaptable Event Lead Chef to join our dynamic culinary team. The ideal candidate will demonstrate a willingness to follow direction from senior culinary leadership while confidently delegating tasks and maintaining clear, calm communication with the Event Director and team members.

The Lead Chef must possess full mastery of menus, flavor profiles, and the ability to make precise adjustments as needed. This role requires competence with chef’s paperwork, strong organizational skills, and the readiness to co-lead any event or independently lead cheffing for CR, plate-ups, and ADF&B functions. The candidate should be committed to building and demonstrating the ability to adapt to any environment, striving for mastery in all settings.

This role pays an hourly rate of $45.00-$50.00.

Benefits for Part-Time roles 401(k) Savings Plan and 401(k) matching.

This position will remain open until August 22, 2025.

Events by RHC is a boutique off-premise caterer based in New York City, renowned for delivering luxury event experiences throughout New York State, The Hamptons, and beyond. Inspired by international cuisine, modern dining and exceptional service, we proudly bring a modern take to event dining.

• Execute and supervise the event’s menu.
• Detail menus, quantify and notate allergens as required by client.
• Coordinate daily order guides with Kitchen Manager and Executive Chef.
• Support the preparation and design of all food and drinks menus.
• Produce event’s menus as requested in a manner that meets our high standards of both design and taste.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Support the Kitchen Manager and Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Supervise all BOH event staff.
• Communicate with Warehouse and Coordination teams’ event equipment needs.
• High school diploma or GED required; culinary degree preferred but not required.
• Minimum 2-3 years of related off-premise catering/cook experience; 5+ years in a Sous Chef position in an upscale banquet, hotel, stadium, arena, or convention center with prior supervisory experience is highly desirable.
• State-issued Health Certificate and immunizations required.
• Professional work ethic and strong leadership, interpersonal, and communication skills.
• Effective communicator with the ability to take direction and support fellow cooks; strong team player.
• Ability to work independently, resourcefully, and proactively solve issues.
• Demonstrated proficiency in food preparation methods and multiple kitchen stations.
• Excellent knife skills and attention to detail in food presentation.
• Flexible working hours, including nights, weekends, and long hours as required.
• Ability to meet physical demands stand and walk for extended periods, lift/carry 30+ lbs, and push/pull up to 75+ lbs.
• Proficient with MS Word, Excel, Outlook; knowledge of US Foods Menu Profit Pro a plus.
• Ability to supervise, coach, and train employees effectively.
• Commitment to excellent customer service and health/safety standards.
• Strong written and verbal communication skills.
• High level of concentration, ability to multi-task, and adapt to rapidly changing environments.
• General knowledge of mathematics (arithmetic, algebra, geometry, statistics) is a plus.
  
  
  

At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Part-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Entertainment Providers

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