Traveling Chef in United States at Jobgether

This position is posted by Jobgether on behalf of a partner company. We are currently looking for a Traveling Chef in the United States.

This role is designed for a skilled culinary professional who thrives in dynamic, event-driven environments and enjoys working across multiple locations. As a Traveling Chef, you will play a key role in ensuring consistent food quality, operational excellence, and team coordination across high-volume hospitality settings such as arenas, stadiums, and large events. You will lead kitchen teams in real time, supporting execution from prep to service while maintaining high standards of safety, presentation, and efficiency. The position requires adaptability, strong leadership, and the ability to perform under pressure in fast-paced, ever-changing environments. You will also act as a mentor and coach, helping teams grow while ensuring smooth daily operations. This is a hands-on role where culinary expertise meets leadership and mobility.

In this role, you will oversee kitchen operations during events while ensuring food quality, consistency, and compliance with safety standards. You will actively support and guide culinary teams while adapting to different venues and service demands.

• Supervise kitchen line setup, prep, service, and breakdown activities in fast-paced event environments
• Lead buffet, beverage, and station setups, ensuring proper equipment and presentation standards are met
• Support food preparation and cooking according to recipes, portion standards, and timing requirements
• Train, coach, and mentor kitchen staff while fostering a positive, collaborative work environment
• Monitor food quality, safety standards, and kitchen cleanliness across all production areas
• Assist with scheduling, inventory, ordering, and basic administrative kitchen tasks
• Coordinate with the Executive Chef and support staff to ensure smooth event execution

This position requires strong culinary experience in high-volume or hospitality environments, along with leadership capability and flexibility to travel and work irregular schedules.

• High school diploma or equivalent required; culinary training preferred
• 2–4+ years of experience as a Sous Chef or similar supervisory culinary role in banquet, hotel, stadium, or large-scale venue settings
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards (ServSafe certification required)
• Proven leadership skills with the ability to train, motivate, and supervise kitchen teams
• Ability to work in fast-paced, event-driven environments with changing priorities
• Strong communication, organizational, and problem-solving skills
• Physical ability to stand for long periods, lift heavy items, and work flexible hours including nights and weekends

• Hourly pay of $35.00/hour
• 401(k) retirement savings plan with employer matching (for part-time roles)
• Exposure to large-scale, high-profile culinary and event environments
• Flexible, event-based scheduling with opportunity to accept or decline assignments
• Hands-on leadership and career development opportunities in hospitality operations
• Dynamic work environment across multiple venues and event types