Catering Production Chef

About Chef Jeff Catering: We’re a fast-moving, family-owned catering company feeding people at scale — and doing it with heart. We’re looking for a dependable, hard-working Chef to support our lead chef with bulk prep and scratch cooking for weddings, corporate events, and community gatherings.

We’re big on growth — both as a company and as a team. There’s room to learn, take on more responsibility, and grow with us.

As a family business, we value a supportive, respectful kitchen culture. We share family meals, have each other’s backs, and keep things drama-free.

If you take pride in your work and want to grow with a team that's building community — we’d love to meet you.

Key Responsibilities: ∙Food Preparation & Execution – Assist in preparing high-quality, high-volume meals for catering events while ensuring consistency, presentation, and adherence to food safety standards. ∙Event Coordination – Collaborate with the Production Manager to review the food production list, coordinate event execution timelines, and ensure efficient service. ∙Leadership & Initiative – Work independently with minimal supervision, follow directions precisely, and take initiative to maintain smooth kitchen operations.

Technical Expertise: ∙Ingredient Precision & Scaling – Accurately measure ingredients by weight (grams, ounces) and volume (cups, liters), scale recipes for batch cooking, and maintain consistent portion control. ∙Protein Fabrication & Handling – Butcher and portion proteins (poultry, beef, fish), properly trim meats, apply brining and marination techniques, and ensure proteins reach USDA-safe temperatures. ∙Breakfast Preparation – Execute high-volume breakfast service, including scrambled eggs, omelet stations, and other breakfast items, while maintaining quality and efficiency. ∙Sauce & Stock Preparation – Prepare mother sauces and reductions from scratch, create balanced emulsifications (hollandaise, vinaigrettes), and ensure depth of flavor in sauces. ∙Culinary Math & Recipe Conversions – Scale recipes accurately for batch cooking, convert measurements between metric and imperial units, and adjust ingredient ratios to maintain flavor, consistency, and cost efficiency.

Required Qualifications: ∙Culinary Expertise – Strong knowledge of cooking techniques, including sauce-making, batch cooking, and protein fabrication. ∙Time Management – Ability to multi-task in high-pressure situations while maintaining kitchen efficiency. ∙Experience – Minimum 3-5 years in a catering or banquet kitchen. ∙Certifications – ServSafe certification or other food safety credentials preferred. ∙Availability – Must have flexible availability, including Saturdays and some Sundays. Occasional early morning shifts (4 AM – 5 AM starts) may be required. Schedule may change week to week. ∙The position requires the ability to stand for extended periods of 8 hours and to lift objects weighing up to 75 pounds.

Key Responsibilities: ∙Food Preparation & Execution: Assist in preparing high-quality and high volume meals for catering events, ensuring consistency and presentation. ∙

Event Coordination: Works closely with the Production Manager to review food production list, event execution timelines. ∙

Leadership: Must be able to work independently, follow directions, take initiative and work without supervision. Technical Expertise ∙Ingredient Precision & Scaling – Accurately measure ingredients by weight (grams, ounces) and volume (cups, liters), scale recipes for batch cooking, and ensure consistent portion control. ∙

Protein Fabrication & Handling – Butcher proteins (poultry, beef, fish), trim and portion meats, properly brine and marinate, and ensure proteins reach USDA-safe temperatures. ∙

Breakfast preparation including high volume scrambled eggs, omelets station, etc. ∙Sauce & Stock Preparation – Make mother sauces and reductions from scratch, create balanced emulsifications (hollandaise, vinaigrettes). ∙

Culinary Math & Recipe Conversions – Accurately scale recipes for batch cooking, convert measurements between metric and imperial units, and adjust ingredient ratios to maintain flavor, consistency, and cost efficiency

∙Culinary Expertise: Strong knowledge of cooking techniques, including sauce-making and protein fabrication.

∙Time Management: Capable of handling multiple tasks and working efficiently in high-pressure situations.

∙Experience: Minimum 3-5 years in a catering or banquet kitchen. ∙

Certifications: ServSafe or other food safety certification preferred ∙

Availability will determine eligibility for the role. Must be able to work Saturdays and some Sundays. Must be able to occasionally work an early morning start of 4 or 5 am. Food Preparation & Execution: Assist in preparing high-quality meals for catering events, ensuring consistency and presentation.

Event Coordination: Work with the Head Chef and event staff to ensure smooth service during catering events.

Food Safety & Sanitation: Maintain strict hygiene standards and compliance with health regulations.

*Must be able to stand for atleast 8 hours and lift up to 75lbs .

Summary

As a Catering Production Chef, you will be integral to our culinary team, overseeing food preparation and service for various events. Reporting to the Executive Chef, your role involves managing inventory, ensuring quality food production, and maintaining kitchen operations. Your expertise in cooking and kitchen management, combined with premium skills in team leadership and banquet experience, will enhance our catering services. You will also ensure compliance with safety standards, such as ServSafe, while delivering exceptional dining experiences that reflect our commitment to excellence. Join us in creating memorable culinary moments.

Job Type: Part-time

Pay: From $22.00 per hour

Expected hours: 15 – 30 per week

Shift:

• 8 hour shift
• Day shift
• Morning shift

People with a criminal record are encouraged to apply

Work Location: In person

Salary : $22