Lead Catering Event Chef

B&B Catering & Events; San Carlos (CA); On-site; USD 70,000 - 100,000; Full time

Job summary

B&B Catering & Events in the Bay Area is seeking a Lead Catering Event Chef to lead culinary teams at off-site events, manage food preparation, setup, and execution in line with the company’s signature style.

You will supervise 2–8 chefs, coordinate with event managers on timelines, ensure food safety and standards, and travel to venues across the Bay Area to deliver memorable dining experiences.

Qualifications

• 5+ years of culinary experience.
• 6+ years leading kitchen teams (2-8 staff).
• Must be 18 or older with valid driver’s license and insurable driving record.
• ServSafe Certification (or willing to become certified).
• Reliable and punctual with 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.

Responsibilities

• Execute and lead food prep and cooking based on BEOs and culinary standards (high quality dishes).
• Travel to Bay Area venues 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 Executive Chef on training and standards.
• Maintain records of equipment condition and repair needs.
• Ensure all food safety and kitchen compliance practices are followed.

Skills

Leadership

Communication

Food Safety

Allergen Protocols

Time Management

Attention to Detail

Education

ServSafe Certification

Job description

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

• 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.