Catering Chef

Position Summary

The Catering Chef is responsible for the culinary preparation, organization, transportation, and successful execution of PILF Restaurant Group’s on-site and off-site catering events. This position serves as the culinary lead for catering operations and ensures all food, equipment, supplies, and event materials are properly prepared, packed, transported, and ready for service.

This is a hands-on culinary leadership position requiring strong cooking skills, organization, attention to detail, and the ability to lead a team in a fast-paced event environment. The Catering Chef Lead works closely with the Director of Catering, Event Manager, restaurant leadership, and culinary teams to ensure each event is executed according to company standards.

This position does not serve as the primary client contact or manage event sales, booking, or client communication.

Essential Duties and Responsibilities

Catering Preparation & Planning

• Review catering event orders, menus, guest counts, timelines, and event details provided by the Catering & Events team.
• Develop and execute production plans to ensure all food is properly prepared and ready according to event timelines.
• Coordinate food preparation with restaurant and culinary teams as necessary.
• Ensure appropriate food quantities are prepared based on event specifications and guest counts.
• Identify culinary, equipment, staffing, or logistical needs prior to each event and communicate those needs to the appropriate leader.
• Ensure catering preparation is completed accurately and on schedule.

Packing & Event Logistics

• Ensure all food, ingredients, equipment, smallwares, serving supplies, and culinary materials required for each event are properly prepared, packed, and accounted for.
• Utilize event-specific packing and loading checklists to ensure accuracy.
• Coordinate and participate in loading and unloading catering vehicles.
• Verify all required culinary equipment and supplies are loaded before departing for an event.
• Ensure food is transported safely and maintained at proper temperatures.
• Maintain catering equipment, storage areas, supplies, and vehicles in a clean, organized, and event-ready condition.
• Monitor catering inventory and communicate supply, maintenance, or replacement needs.
• Ensure all company equipment and supplies are accounted for and returned following each event.

Culinary Execution

• Serve as the culinary lead for assigned on-site and off-site catering events.
• Prepare and cook pizzas and other menu items according to PILF Restaurant Group recipes, specifications, and quality standards.
• Operate mobile pizza ovens and other catering equipment safely and efficiently.
• Manage food production and timing to ensure consistent and timely service throughout events.
• Maintain food quality, presentation, portioning, and temperature standards.
• Adjust food production as necessary based on the pace and needs of the event.
• Ensure all food handling, sanitation, storage, transportation, and cooking procedures meet company and applicable food safety standards.
• Maintain a clean, organized, and safe culinary workspace throughout each event.

Team Leadership

• Lead and direct culinary team members assigned to catering events.
• Assign responsibilities for preparation, loading, setup, cooking, service support, breakdown, and cleanup.
• Ensure team members understand event timelines, culinary expectations, food safety requirements, and individual responsibilities.
• Provide hands-on support and direction throughout event execution.
• Maintain a professional, organized, and positive work environment.
• Troubleshoot culinary or operational challenges during events and communicate significant issues to the appropriate leader.
• Assist with training team members on catering procedures, pizza preparation, mobile oven operation, packing standards, and food safety expectations.

Post-Event Responsibilities

• Oversee the breakdown and proper packing of culinary equipment and supplies following each event.
• Ensure all company property is accounted for and returned to the appropriate location.
• Ensure catering equipment, mobile ovens, vehicles, and storage areas are properly cleaned and organized following events.
• Properly store, transfer, or dispose of remaining food products according to company food safety standards.
• Report missing or damaged equipment, maintenance needs, food quality concerns, or operational issues to the appropriate leader.
• Provide feedback to the Director of Catering and culinary leadership regarding food production, quantities, equipment needs, and opportunities to improve future event execution.
• Assist with maintaining catering inventory and preparing equipment and supplies for upcoming events.

Qualifications

• Previous restaurant, catering, culinary, or high-volume food production experience required.
• Previous culinary leadership experience strongly preferred.
• Pizza-making experience preferred; training may be provided based on experience.
• Strong culinary and food production skills.
• Strong organizational and time-management skills.
• Excellent attention to detail.
• Ability to manage multiple priorities and work effectively under time constraints.
• Ability to lead and direct culinary team members in a fast-paced environment.
• Ability to work independently and make sound operational decisions during events.
• Strong understanding of food safety, sanitation, and proper food-handling procedures.
• Ability to follow event orders, production sheets, recipes, checklists, and timelines accurately.
• Reliable, punctual, and able to adapt to changing event schedules and business needs.

Driving Requirements

• Must possess and maintain a valid driver's license.
• Must maintain an acceptable driving record and meet company requirements for operating company vehicles.
• Must not have restrictions that prevent the safe and lawful operation of assigned company or catering vehicles.
• Must be comfortable driving catering vehicles and transporting food, ovens, equipment, and supplies to and from event locations.

Physical Requirements

The employee must be able to perform the essential functions of the position, with or without reasonable accommodation. Requirements may include:

• Standing and walking for extended periods.
• Frequently bending, reaching, lifting, carrying, pushing, and pulling.
• Safely loading and unloading food, equipment, ovens, and event supplies.
• Ability to lift and carry up to 50 pounds.
• Working around hot ovens, cooking equipment, open flames, and food preparation areas.
• Working indoors and outdoors in varying weather and temperature conditions.
• Traveling between company locations and off-site event venues as required.

Schedule & Availability

This position requires flexibility based on the catering and event schedule. Availability may include mornings, evenings, weekends, holidays, and extended hours depending on business needs. Reliable attendance and punctuality are essential due to the time-sensitive nature of catering operations.

Additional Responsibilities

This job description is intended to describe the general nature and level of work performed by individuals assigned to this position. It is not intended to be an exhaustive list of all responsibilities, duties, or qualifications. Responsibilities may be modified or additional duties assigned based on business and operational needs.