Traveling Chef | Part-Time | Events by RHC NY

Oak View Group; New York, Cary (NY, NC); On-site; USD 10,000 - 60,000; Part time

Job summary

Join a leading culinary team as a Traveling Chef, where you will showcase your culinary expertise across various events. This role demands adaptability and strong organizational skills, allowing you to create exceptional meals in diverse environments. With flexible assignments across multiple cities, you will play a crucial role in delivering outstanding culinary experiences. The position offers competitive hourly pay and includes benefits for part-time roles.

Benefits

401(k) Savings Plan

401(k) matching

Qualifications

• Minimum 2-3 years of off-premise catering/cook experience.
• 5+ years in a Sous Chef position with supervisory experience.

Responsibilities

• Supervise all line set-up, prep, and breakdown activities.
• Ensure food quality, consistency, and concept are maintained.
• Train, mentor, and motivate kitchen staff.

Skills

Leadership

Communication

Team Player

Problem Solving

Education

High school diploma or GED

Culinary degree

Tools

MS Word

Excel

Outlook

Job description

Overview

As a Traveling Chef , you will bring high-level culinary expertise to a variety of event locations-including private homes, venues, and corporate spaces-planning, preparing, and executing exceptional meals tailored to client needs. This dynamic role requires adaptability, strong organizational skills, and the ability to manage kitchen operations in diverse, fast-paced environments.

We are currently hiring Traveling Chefs to support events in cities such as Philadelphia, Tampa FL, Minneapolis MN, Raleigh SC, Memphis TN, and more. This position offers the opportunity to work in multiple regions, delivering outstanding culinary experiences to a broad clientele.

Chefs will have the flexibility to accept or decline each assignment but if accepted, Chef is expected to fulfill all required shifts while on support.This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.

This role pays an hourly rate of $35.00.

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

This position will remain open until August 15, 2025.

Responsibilities

• Supervise all line set-up, prep, and breakdown activities; delegate tasks to line personnel during service.
• Must possess a REAL ID-compliant driver’s license or state ID or a valid U.S. passport to meet federal identification requirements for domestic air travel starting May 7, 2025. This is essential for traveling to events across multiple locations.
• Oversee buffet, beverage, break, and carving table set-up and breakdown, including all related equipment (chafing dishes, sternos, china, serving ware, etc.).
• Work cleanly, efficiently, and in an organized manner under high-pressure conditions.
• Maintain experience and proficiency across multiple kitchen stations.
• Ensure food portions and presentation meet Events by RHC standards.
• Demonstrate excellent knife skills and proficiency in all aspects of cooking.
• Assist the Culinary Management team with food preparation and execution of key dish components.
• Maintain working knowledge of food preparation for standard menu items.
• Maintain a spotless kitchen and food production areas-no food debris or residue at the end of the day.
• Clean kitchen, equipment, and work areas as assigned by the Culinary Management team.
• Keep all food storage areas, refrigerators, and freezers clean and organized.
• Assist with unloading and organizing deliveries.
• Train, mentor, and motivate kitchen staff; promote a positive, enthusiastic, and cooperative workplace environment.
• Ensure food quality, consistency, and concept are maintained; monitor recipe specs, portion control, kitchen timing, and food presentation.
• Guide and direct kitchen employees; ensure all food safety standards are followed.
• Communicate effectively with supervisors, peers, and subordinates; organize, plan, and prioritize work.
• Make decisions, solve problems, and document personnel discipline information; work with HR as needed.
• Monitor event materials and surroundings; evaluate information against standards.
• Other duties as assigned by the Executive Chef.

Qualifications

• 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.
• Serve Safe certification 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.