Field to Table Catering & Events is seeking a Catering Chef Lead to oversee culinary operations and ensure unforgettable dining experiences for our clients. This role is both demanding and rewarding, requiring leadership, organization, and a passion for high-quality, custom cuisine.

DEDICATED RESPONSIBILITIES

• Oversee all culinary production for Field to Table and affiliates

• Direct food preparation and collaborate with the kitchen team

• Maintain high food quality standards and ensure consistent quality control

• Train and support kitchen staff in line cooking, food prep, and plating

• Optimize food usage by repurposing, freezing, or donating prepared items

• Manage product ordering to maintain a food cost of 33% or less

• Assist with proposal writing, menu planning, inventory, and supply management

• Meet with clients to discuss menus and event logistics

• Create staff schedules and conduct quarterly performance evaluations

• Lead and manage kitchen teams both on and off-site

PREPPING RESPONSIBILITIES

• Maintain a clean and sanitized work environment

• Prepare food to proper portion sizes with full integrity

• Follow weekly prep sheets and complete assigned items

• Properly wrap, label, and distribute prepared items to designated storage locations

• Adhere to "End of Day Procedures"—clean, sanitize, and maintain equipment, vans, trailers, and refrigeration

OFF SITE/EVENT DAY RESPONSIBILITIES

• Load necessary food items and coordinate with the Equipment Manager

• Review menu, timeline, allergies, and event logistics at least one day in advance

• Lead pre-event meetings with the kitchen team, setting clear expectations

• Set up kitchen space efficiently and safely onsite

• Work closely with the Event Manager to ensure seamless service

• Monitor food displays, plating, and quality control to ensure excellence

• Ensure the vendor table is properly set and vendors are treated respectfully

• Introduce yourself to the Event Planner and review front-of-house space

• Participate in the Event Manager’s briefing and integrate seamlessly with the team

• Efficiently reload trailers/vans post-event and leave the workspace cleaner than found

CORE RESPONSIBILITIES & EXPECTATION

• Uphold Field to Table’s handbook policies and core values

• Deliver exceptional customer service

• Maintain high-level food safety practices

• Read and execute all orders correctly

• Foster a team-first mentality—"One Team, One Effort"

• Work calmly and efficiently under pressure

• Adapt to various offsite environments

• Report unsafe conditions, equipment issues, accidents, or injuries

JOB REQUIREMENT/QUALIFICATIONS

• 5+ years culinary experience (Culinary degree preferred but not required)

• Leadership/Supervisory experience in a professional kitchen

• Strong knowledge of purchasing, ordering, and food cost analysis

• Ability to tow and back up trailers safely

• ServSafe Manager Certification (or willingness to obtain)

• Valid California Driver’s License

HOURS:

• Tuesday – Friday 9am-5pm

• Saturday 11am – 11pm

** Due to the nature of our business, hours may vary. Peak season hours 8am – 6pm and possible Sunday

COMPENSATION TO START:

• $25-$30/hour DOE

• $37.50-$45/hour overtime

• $50-$60/hour double overtime

• Average weekly hours: 40-50 (overtime paid after 8 hours/day)

• Gratuities: Not guaranteed but requested from clients

PAID TIME OFF:

• 5 days PTO first year (+2 additional day per year)

• Pre-approval required for time off

RETIREMENT PLAN:

• Field to Table matches up to 3% of yearly earnings toward a Simple Retirement Fund

MEALS:

• Daily Meal will be provided

HEALTH CARE:

• 50% coverage of Anthem Blue Cross Health Plan

• $50/month health club allowance

• Employees can opt for additional dental & vision coverage at their expense

ATTIRE/UNIFORM:

• Field to Table provides FTT branded chef jacket & a rotation of chef coats