Catering Event Chef - Chef Daniel Boulud Restaurants

About the role

We are seeking an experienced and highly motivated Event Chef to lead culinary operations for a premier fine‑dining event venue. The ideal candidate has extensive New York City fine‑dining experience, a sophisticated understanding of fine‑dining standards, and a proven ability to execute flawless events for large guest counts. This role requires strong leadership, the ability to motivate and develop a culinary team, and a commitment to the highest standards of food quality, presentation, sanitation, and organization.

Responsibilities

• Lead day‑to‑day culinary operations for a high‑end event venue, working closely with the Executive Chef and management team.
• Execute sophisticated, fine‑dining menus while maintaining consistency, quality, and presentation across large‑volume events.
• Manage multiple events and competing priorities while maintaining composure and attention to detail.
• Lead and supervise large culinary teams, including sous chefs, line cooks, prep cooks, pastry, and stewarding staff.
• Collaborate with events and operations teams to ensure menus are executed according to client expectations and event specifications.
• Review event BEOs, menus, production schedules, staffing requirements, and special dietary requests.
• Develop detailed production plans and ensure all prep is completed accurately and on schedule.
• Maintain exceptional standards for food quality, flavor, temperature, consistency, and presentation.
• Ensure smooth execution during service, coordinating timing between kitchen stations and front‑of‑house teams.
• Anticipate potential challenges during events and proactively develop solutions.
• Train, mentor, and develop culinary staff while holding the team accountable to established standards.
• Assist with scheduling, labor management, ordering, inventory, and food‑cost control.
• Maintain strict compliance with food safety, sanitation, and workplace safety standards.
• Keep the kitchen organized, clean, properly stocked, and fully prepared for each event.
• Monitor food waste and portion control, identifying opportunities to improve efficiency and profitability.
• Lead by example and foster a professional, respectful, and collaborative kitchen culture.

Qualifications

• 7+ years of professional culinary experience, with significant experience in fine dining, luxury hospitality, banquets, or high‑end events.
• Previous experience as an Executive Sous Chef, Chef de Cuisine, Sous Chef, or similar senior culinary leadership role.
• New York City culinary experience strongly preferred.
• Extensive experience executing large‑scale events and banquet service is highly preferred.
• Proven experience managing high‑volume culinary operations while maintaining fine‑dining standards.
• Strong knowledge of classical and contemporary culinary techniques.
• Demonstrated ability to manage and lead a large, diverse culinary team.
• Experience working with detailed event timelines, BEOs, production sheets, and banquet menus.
• Strong understanding of food cost, labor cost, ordering, inventory, and waste management.
• Excellent organizational and communication skills.
• Ability to make sound decisions quickly and remain calm under pressure.
• Willingness to work long hours, weekends, evenings, holidays, and extended event schedules as required.
• Culinary degree or formal culinary training preferred.

For more information about Chef Daniel Boulud Restaurants, part of The Dinex Group, please visit the company profile.