Event Chef - Cuisine Boulud - New York

Overview

The Event Chef is responsible for leading culinary operations for assigned Cuisine Boulud events, from preparation and pack-out through onsite execution and breakdown. The Event Chef will work closely with Cuisine Boulud culinary leadership, event management, and service teams to ensure that every event is executed efficiently and consistently with the high standards established by Chef Daniel Boulud and the Dinex Group. This position requires strong leadership, communication, organization, and problem-solving skills, as well as the ability to work independently and make decisions in a dynamic event environment.

Event Operations

• Lead culinary operations for assigned Cuisine Boulud events.
• Oversee the pack-out and preparation of food, equipment, smallwares, and supplies prior to departure.
• Ensure all food, equipment, and supplies are properly organized, labeled, loaded, and ready for transportation.
• Travel to event locations and take responsibility for culinary operations onsite.
• Lead the culinary team throughout event setup, service, and breakdown.
• Coordinate with event managers, chefs, service teams, and venue contacts to ensure smooth execution.
• Adapt quickly to changes in menus, guest counts, timelines, venue requirements, and staffing.
• Ensure all culinary operations are executed efficiently and according to established standards.
• Oversee proper breakdown, organization, and return of culinary equipment and supplies following events.

Culinary Leadership & Food Production

• Maintain the high culinary standards established by Chef Daniel Boulud and the Dinex Group.
• Oversee food preparation, production, plating, presentation, and service.
• Ensure proper execution of menus and recipes across a variety of event formats.
• Monitor food quality, consistency, presentation, portioning, and timing.
• Provide hands-on culinary support when necessary.
• Ensure proper mise en place and production are completed according to event timelines.
• Maintain strict food safety, sanitation, and temperature-control standards.
• Minimize waste and ensure proper handling and storage of food products.

Team Leadership

• Lead and supervise event culinary teams, including prep cooks, line cooks, and other culinary staff.
• Clearly communicate responsibilities, expectations, timelines, and standards to the team.
• Train and coach team members to ensure consistent execution.
• Foster a positive, professional, and collaborative team environment.
• Address performance or operational issues promptly and professionally.
• Ensure team members maintain appropriate appearance, professionalism, and food-safety practices.
• Work closely with culinary leadership to identify staffing and operational needs.

Staffing & Scheduling

• Support the recruitment and onboarding of event and catering culinary staff as needed.
• Assist with staffing and scheduling according to event requirements.
• Help build a flexible culinary team capable of supporting a variety of event schedules.
• Work evenings, weekends, holidays, and non-traditional hours as required by the event calendar.
• Maintain flexibility to support changing business and event needs.

Cost & Operational Control

• Maintain appropriate labor and food costs for assigned events.
• Monitor product usage and minimize food waste.
• Ensure efficient utilization of culinary equipment, supplies, and labor.
• Communicate operational issues and supply needs to culinary leadership.
• Assist with inventory and ordering as required.
• Ensure event production is completed within established budgets and timelines.

Client & Event Experience

• Represent Cuisine Boulud and the Dinex Group professionally at event locations.
• Work collaboratively with event managers, clients, venue contacts, and service teams.
• Respond professionally and efficiently to onsite challenges.
• Help ensure that every event delivers a polished, high-quality culinary experience consistent with the Cuisine Boulud and Dinex standards.

Qualifications

• Minimum of five years of professional culinary experience, with significant experience in high-end catering, events, banquets, or high-volume food production.
• Previous experience leading culinary teams at off-site or large-scale events strongly preferred.
• Experience with event pack-out, transportation, setup, service, and breakdown.
• Strong culinary leadership and team-management skills.
• Excellent organizational and time-management skills.
• Strong English communication skills.
• Ability to work independently, make decisions, and solve problems in a fast-paced environment.
• Ability to remain calm, organized, and effective under pressure.
• Strong attention to detail and commitment to quality.
• Knowledge of food safety and sanitation procedures.
• Ability to work flexible schedules, including evenings, weekends, holidays, and varying shifts.
• Willingness and ability to travel to event locations as required.
• Ability to lift and transport culinary equipment and supplies weighing up to 50 lbs.
• Ability to work effectively with chefs, event managers, service teams, clients, and venue partners.
• Culinary degree or formal culinary training preferred but not required.

Required Skills

• High-End Catering Experience
• Event Production
• Event Culinary Operations
• Banquet Cooking
• Food Production
• Off-Site Events
• Pack-Out & Event Logistics
• Culinary Team Leadership
• Staff Training
• Menu Execution
• Plating & Presentation
• Food Safety & Sanitation
• Cost Control
• Inventory Management
• Time Management
• Problem Solving
• Communication
• Attention to Detail
• Team Leadership
• Client Service

Physical & Schedule Requirements

This is a full-time, salary-based position requiring flexibility based on the event calendar. The successful candidate must be comfortable working variable shifts, evenings, weekends, holidays, and extended event days when required. The position may require frequent standing, walking, lifting, carrying, loading, and unloading culinary equipment and supplies, including items weighing up to 50 lbs.