Event Chef/Lead

Temps plein

BBQ Event Chef / Manager – Duties & Responsibilities

(Offsite Catering & Live Grill Events)

1.Event Planning & Pre-Execution

Review event orders, menus, guest counts, and service timelines

Coordinate with operations/logistics team for:

Equipment (BBQs, propane, tables, Grills, Fryer)

Food quantities and prep requirements

Staffing levels

Prepare prep lists and ensure all items are ready prior to departure

Verify dietary requirements (halal, vegetarian, gluten-free, etc.)

Conduct pre-event team briefing

2. Food Preparation & Grill Execution

Lead all BBQ grilling operations on-site (chicken, steak, burgers, sausages, etc.)

Ensure proper cooking techniques, timing, and consistency

Maintain high food quality, taste, and presentation standards

Monitor cooking temperatures and food safety compliance

Manage batch cooking to ensure continuous service flow

Adjust production in real-time based on guest volume

3. Equipment Setup & Management

Oversee setup of BBQ stations and cooking areas

Ensure safe installation of:

Grills and propane tanks

Serving stations and hot holding equipment

Conduct safety checks (gas connections, fire safety readiness)

Ensure proper layout for efficient service flow

4. Team Leadership & Supervision

Supervise BBQ assistants and catering staff on-site

Assign roles (grill, prep, runner, service support)

Train staff on proper procedures and expectations

Maintain team efficiency, accountability, and pace

Resolve on-site staffing or performance issues

5. Client Interaction & Service Excellence

Act as the on-site lead and point of contact for clients

Ensure event setup meets client expectations

Handle special requests or last-minute changes professionally

Maintain a polished, professional presence throughout the event

Ensure a high-quality guest experience

6. Service Flow & Event Execution

Manage timing of food service (buffet or live stations)

Ensure food is replenished continuously and efficiently

Prevent bottlenecks and maintain smooth guest flow

Coordinate with service staff for seamless execution

Monitor presentation and cleanliness throughout service

7. Food Safety & Compliance

Enforce all food safety standards (Public Health regulations)

Ensure proper food temperatures (hot holding & cold storage)

Maintain clean and sanitized cooking environment

Ensure proper handling of raw vs cooked products

Monitor staff hygiene practices (gloves, handwashing, etc.)

8. Inventory Control & Waste Management

Track food usage during service

Minimize waste through proper portion control and planning

Communicate shortages or surpluses to operations team

Ensure leftover food is handled according to policy

9. Breakdown & Post-Event Operations

Oversee full breakdown of BBQ stations and equipment

Ensure all equipment is cleaned, packed, and accounted for

Supervise loading of vehicles efficiently and safely

Conduct final site inspection to leave venue clean

Report any damages, shortages, or issues

10. Logistics & Transportation Oversight

Ensure proper loading/unloading of all equipment and food

Verify all required items are returned to commissary

Maintain organization of transport vehicles

Coordinate with drivers and logistics team

11. Reporting & Accountability

Complete post-event reports (issues, performance, notes)

Provide feedback on staff performance and event execution

Communicate improvement opportunities to management

Maintain accountability for food quality, execution, and team performance

12.Key Skills & Requirements

Strong BBQ/grill experience

Leadership and team management skills

Ability to work under pressure in outdoor environments

Excellent time management and multitasking ability

Strong understanding of food safety standards

Ability to lift 40–60 lbs

Valid driver’s license G is required