Off-site Catering Lead Chef

Position Summary:

As a Lead Cook, you are a key hands-on leader on our culinary team, responsible for prepping, transporting, and executing food at catered events across the Twin Cities. You uphold the highest standards of flavor, presentation, and professionalism, both in the kitchen and on-site at events. This role bridges back-of-house excellence with front-of-house collaboration to ensure a high-end, hospitality-driven guest experience.

You will work under the direction of the Executive Chef and Chef de Cuisine and be entrusted with leading event teams at off-site venues, contributing to menu development, and ensuring our food is served with pride, care, and consistency.

Reports to: Chef de Cuisine and Executive Chef

Performance Metrics:

• Execution and communication
• Daily food prep
• Event leadership and on-site execution
• Cleanliness and organization
• Culinary contribution and development
• Hospitality and team collaboration

Responsibilities Include:

Execution and Communication

Your Role:

• Take clear direction from the Executive and CDC; follow through on all assigned duties with attention to detail and urgency.
• Organizing all food and pulls for the culinary team, ensuring we have everything needed to successfully execute an event.
• Keep prep lists, packing lists, and kitchen communication tools updated as you complete tasks.
• Meet with Ex Chef or CDC to create BOH Event timeline and station assignments.
• Communicate with Captain’s about event needs and fill out your chefs reports.
• Email completed chefs reports and any additional needed notes to management and the end of each shift.

Success Looks Like:

• You consistently pack all needed items, complete prep and event duties on time and as assigned, checking in when timelines shift or questions arise.
• Other team members can count on your prep to be complete, labeled, and organized.
• You’re proactive in asking questions, offering help, and closing the loop on tasks

Daily Food Prep

Your Role:

• Execute prep tasks efficiently and accurately using the recipes and prep lists provided.
• Label and organize all items with correct dating and storage protocols.
• Ensure you are following proper food safety guidelines.

Success Looks Like:

• Prep is completed on time, correctly labeled, and stored in an organized, smart, and safe way.
• Your prep is ready to go without the need for corrections or double work.
• You notice and address issues early—shortages, incorrect yields, unclear recipes, etc.

Event Leadership and On-Site Execution

Your Role:

• Thoroughly read and understand event BEO.
• Lead execution team meeting and ensure staff members know assigned tasks and timeline.
• Take total responsibility for understanding and being prepared for the events you are assigned to execute each week.
• Drive catering vans or trucks to events, safely transporting people, food, and equipment.
• Lead on-site cooking and plating at events, managing event kitchen crews as assigned.
• Ensure proper food handling, presentation, timing, and cleanup.
• Complete detailed chef reports after each event to share feedback with the larger team.

Success Looks Like:

• You ask questions and meet with culinary managers to ensure total understanding of all aspects of the events you are responsible for leading. You are prepared and organized, on schedule, and utilize provided tools to ensure successful event execution.
• You arrive at events prepared, with food and equipment safely loaded and transported.
• You maintain a clean driving record and drive Food Gallery vehicles without distraction and with safety as the top priority. You know where you are going, leave the kitchen with plenty of time to arrive at your destination safely and on time, and take care not to damage vehicles or property while operating Food Gallery trucks or vans.
• Guests consistently receive delicious, beautifully plated food on time.
• You lead event crews with calm, clear communication and attention to detail.
• Chef reports are submitted after each event with helpful feedback and insights for the team.

Cleanliness and Organization

Your Role:

• Keep your station, the kitchen, and equipment areas clean and organized.
• Monitor food storage and rotation for safety and efficiency.
• Uphold kitchen systems for labeling, returning items, and workspace hygiene.
• Take responsibility for specialty cooking equipment, specifically equipment that goes off-premise to events, and ensure that it is returned to the kitchen in clean, un-damaged, and fully working order.

Success Looks Like:

• Your station is always clean and stocked. Shared areas stay organized when you're on shift.
• You communicate clearly about what needs attention—whether it’s cleaning, organizing, or fixing.
• Equipment and supplies are properly labeled, rotated, and returned.
• Specialty cooking equipment (i.e. cast iron display pans) are always clean, properly stored, and in great working condition for each event. There is never a scramble to find specialty equipment and it maintains its “like-new” condition.

Culinary Contribution and Development

Your Role:

• Participate in tastings and recipe development, giving honest, constructive feedback.
• Stay curious and engaged in our evolving menus and kitchen techniques.

Success Looks Like:

• You show up to tastings ready to contribute. Your feedback is thoughtful and rooted in quality and efficiency.
• You care about flavor and plating, and it shows in your prep and event execution.
• You help keep our menus vibrant, realistic, and well-executed.

Hospitality and Team Collaboration

Your Role:

• Lead with hospitality on-site—collaborate with FOH, support the guest experience, and bring calm energy to events.
• Build strong working relationships with the Service Manager and FOH team to create a seamless experience for guests.

Success Looks Like:

• You’re recognized by teammates and FOH staff as a dependable and professional leader on-site.
• Events run smoothly under your leadership, with strong communication across departments.
• Guests and teammates experience you as calm, collaborative, and solutions-focused—even when things change or get stressful.

Job Types: Full-time, Part-time

Pay: $22.00 - $25.00 per hour

Expected hours: 20 – 40 per week

Benefits:

• Dental insurance
• Flexible schedule
• Health insurance
• Referral program
• Vision insurance

Shift:

• 10 hour shift
• Evening shift
• Night shift

Supplemental Pay:

• Overtime pay

Experience:

• Culinary: 3 years (Required)

License/Certification:

• Driver's License (Required)

Ability to Commute:

• Minneapolis, MN 55413 (Required)

Ability to Relocate:

• Minneapolis, MN 55413: Relocate before starting work (Required)

Work Location: In person

Salary : $22 - $25