Lead Event Cook — High-Volume, Guest-Facing Kitchen

The Kraft Group; Foxborough (MA); On-site; USD 36,000 - 42,000; Full time

Job summary

The Kraft Group in Foxborough, MA is seeking an experienced culinary professional for a full-time role in a fast-paced, high-volume catering operation. You will prepare hot and cold menu items for events, ensure safety, quality, and presentation standards, and work closely with clients to deliver exceptional guest experiences.

The ideal candidate has at least 3 years in upscale food preparation, a culinary degree or certification preferred, and a proven ability to lead small cooking teams during

Qualifications

• Minimum of 3 years of upscale food preparation experience in a high-volume catering operation or restaurant environment.
• Culinary degree or accredited culinary certification preferred.
• Proven proficiency in a full range of cooking techniques, including grilling, sautéing, roasting, braising, deep frying, and poaching.

Responsibilities

• Prepare menu items according to posted production lists and event requirements.
• Cook, assemble, and present food items to established quality and presentation specifications.
• Follow all food safety, sanitation, and workplace safety procedures while maintaining a clean and organized work area.
• Lead small teams in executing event food preparation and production.
• Support club concession stands and action stations as needed during events.
• Maintain confidentiality in roles where sensitive information or client interactions require discretion.

Skills

Upscale food prep

Attentive attendance

Continuous learning

Education

Culinary degree or certification

Job description

The Kraft Group in Foxborough, MA is seeking an experienced culinary professional for a full-time role in a fast-paced, high-volume catering operation. You will prepare hot and cold menu items for events, ensure safety, quality, and presentation standards, and work closely with clients to deliver exceptional guest experiences.

The ideal candidate has at least 3 years in upscale food preparation, a culinary degree or certification preferred, and a proven ability to lead small cooking teams during