Traveling Chef
Role Overview
This part-time, remote position supports culinary operations across various event venues, requiring frequent travel and an adaptable schedule. The Traveling Chef ensures seamless kitchen management, from setup to breakdown, while maintaining high standards in food safety, presentation, and team performance. Assignments are event-driven, with availability needed for nights, weekends, and long shifts. Candidates must be comfortable accepting or declining work based on personal availability.
Key Responsibilities
- Lead the setup, organization, and dismantling of kitchen lines, buffets, beverage stations, and carving tables.
- Deploy kitchen staff efficiently, assigning tasks and ensuring full coverage during events.
- Prepare, cook, and portion food according to established recipes and quality benchmarks.
- Assemble and manage all necessary equipment, including chafing dishes, serving ware, heating lamps, and cutting surfaces.
- Maintain rigorous cleanliness standards in all food preparation and service areas, including walls, floors, equipment, and workspaces.
- Collaborate with the Executive Chef on inventory tracking, ordering, and administrative documentation.
- Train, mentor, and supervise kitchen personnel, fostering a cooperative and productive work environment.
- Monitor food production for compliance with temperature, sanitation, and visual standards.
- Ensure all team members understand operational expectations and safety protocols.
- Respond to challenges quickly, making sound decisions under pressure and adjusting priorities as needed.
- Document staff performance and work with HR on personnel matters when necessary.
- Communicate clearly with supervisors, colleagues, and team members to support smooth operations.
Required Qualifications
- High school diploma or equivalent.
- 2–4 years of experience as a Sous Chef in high-volume settings such as hotels, stadiums, arenas, or convention centers.
- Proven supervisory experience and ability to lead kitchen teams effectively.
- Valid state-issued Health Certificate and Serve Safe certification.
- Strong knowledge of food preparation techniques and recipe execution.
- Proficiency in MS Word, Excel, and Outlook for administrative tasks.
- Excellent communication, active listening, and interpersonal skills.
- Ability to train, coach, and develop staff to improve performance.
- Flexibility to work nights, weekends, and extended hours as required.
- Physical capability to stand for long periods, lift heavy items, and perform repetitive motions with hands and wrists.
- Strong attention to detail, ability to multitask, and sustained focus in fast-paced environments.
- Mathematical aptitude, including arithmetic and basic statistics.
Preferred Qualifications
- Familiarity with US Foods Menu Profit Pro is advantageous.
Work Environment
This is a remote, event-based role with assignments across the U.S. Scheduling is variable and driven by event needs. Once an assignment is accepted, full participation is required. The role involves both independent cooking tasks and close collaboration with kitchen teams.
Compensation & Benefits
Hourly rate: $35.00. The position includes access to a 401(k) Savings Plan with employer matching. No equity or ad
