Catering Chefs — Production & Events

Catering Chefs — Production & Events

Part-Time / Freelance / Per-Diem | Teaneck, NJ NY/NJ Events

Established high-end off-premise catering company is expanding its freelance and part-time culinary team.

We are seeking talented, reliable catering chefs, production cooks and event chefs to work both in our Teaneck, NJ commissary and at upscale events throughout New Jersey and the New York metropolitan area.

This is an excellent opportunity for experienced chefs who already work in restaurants, hotels, clubs or catering and are looking for additional flexible culinary work.

Opportunities Include Commissary Production

Depending upon your skills and experience:

• Catering production
• Butchering and protein fabrication
• Sauces and marinades
• Hot food production
• Garde manger
• Vegetable and starch preparation
• Hors d'oeuvres
• Station preparation
• Plated dinner components
• Packing and labeling food for off-premise events

Event Work

Our chefs work weddings, galas, corporate events, private parties and other special events throughout NY/NJ.

Event responsibilities may include:

• Setting up temporary event kitchens
• Finishing food onsite
• Cocktail-hour production
• Chef-attended stations
• Plating appetizers and entrées
• High-volume plated dinner execution
• Garnishing and finishing
• Maintaining quality and consistency during service
• Breakdown and repacking after events

We Are Particularly Interested In Chefs With Experience In

• High-end off-premise catering
• Luxury weddings and social events
• Large-volume banquet production
• Plated dinners
• Passed hors d'oeuvres
• Chef-attended action stations
• Butchering
• Garde manger
• Fine-dining presentation

What We Expect

You must be:

• Skilled
• Reliable
• Punctual
• Organized
• Professional
• Comfortable working quickly
• Able to follow established recipes and presentations
• Able to work as part of a large culinary team
• Willing to jump in wherever needed
• Comfortable with long event days

Ego is not part of the job.

Whether you are plating 400 entrées, butchering whole ribs in the commissary, garnishing hors d'oeuvres or packing a truck, every part of the process matters.

Transportation

Reliable transportation is required.

Our commissary is located in Teaneck, NJ, and events take place throughout New Jersey, New York City and the surrounding metropolitan area.

You must be able to reliably get yourself to the assigned commissary or event location.

Schedule

This is flexible work based upon our event calendar.

Opportunities may include:

• Weekday production
• Sundays
• Weekday evenings
• Event days
• Occasional Friday or Saturday assignments as applicable

You may accept work based upon your availability.

Additional opportunities may be available for highly experienced banquet chefs, lead event chefs and individuals with specialized culinary skills.

To Apply

Please submit your resume and tell us:

• Where you currently live
• Your current or most recent culinary position
• Your off-premise catering experience
• Your strongest culinary skills
• Whether you are interested in production work, event work or both
• Your general availability
• Whether you have reliable transportation

Photos of your culinary or presentation work are welcome.

Pay: $25.00 - $45.00 per hour

Application Question(s):

• How many years of professional culinary experience do you have?

Less than 1 year
1–2 years
3–5 years
6–10 years
10 years

• How many years of OFF-PREMISE catering experience do you have?

None
Less than 1 year
1–2 years
3–5 years
5 years

• Please briefly describe your off-premise catering experience, including the catering companies you have worked for, your position, and the types and approximate sizes of events you have worked.
• Which of the following do you have strong professional experience performing? (Select all that apply)

Butchering / protein fabrication
Hot food production
Sauces
Garde manger / cold production
Hors d'oeuvres
High-volume production
Packing food for off-premise events
Setting up temporary event kitchens
Cocktail-hour stations
High-volume plated dinner service
Plating and garnishing
Supervising other cooks/chefs

• What is the largest event at which you have personally worked as part of the culinary team?

Under 100 guests
100–249
250–499
500–749
750–999
1,000 guests

• What type of work are you interested in?

Commissary production only
Off-premise events only
Both production and events

• Our commissary is located in Teaneck, NJ, and our events take place throughout NJ and the New York metropolitan area. Do you have reliable transportation and the ability to report directly to different work locations as scheduled?
• What days/times are you generally available?
• Are you comfortable working event shifts that are typically 10–12 hours and may occasionally run longer?
• Please provide the names of 2–3 off-premise catering companies, hotels, event venues, restaurants, or culinary organizations where you have worked most recently.

Work Location: In person

Salary : $25 - $45