Traveling Chef | Part-Time | Events by RHC NY

Oak View Group is the global leader in venue development management and premium hospitality services for the live event industry. Offering an unmatched 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential highest attended arenas convention centers music festivals performing arts centers and cultural institutions on the planet.

As a Traveling Chef you will bring high-level culinary expertise to a variety of event locations-including private homes venues and corporate spaces-planning preparing and executing exceptional meals tailored to client needs. This dynamic role requires adaptability strong organizational skills and the ability to manage kitchen operations in diverse fast-paced environments.

We are currently hiring Traveling Chefs to support events in cities such as Philadelphia Tampa FL Minneapolis MN Raleigh SC Memphis TN and more. This position offers the opportunity to work in multiple regions delivering outstanding culinary experiences to a broad clientele.

Chefs will have the flexibility to accept or decline each assignment but if accepted Chef is expected to fulfill all required shifts while on is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability professional presentation outstanding interpersonal skills self-direction and strong management and independent decision-making skills are required.

This role pays an hourly rate of $35.00.

Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching.

This position will remain open until August 15 2025.

Events by RHC is a boutique off-premise caterer based in New York City renowned for delivering luxury event experiences throughout New York State The Hamptons and beyond. Inspired by international cuisine modern dining and exceptional service we proudly bring a modern take to event dining.

• Supervise all line set-up prep and breakdown activities; delegate tasks to line personnel during service.
• Must possess a REAL ID-compliant drivers license or state ID or a valid U.S. passport to meet federal identification requirements for domestic air travel starting May 7 2025. This is essential for traveling to events across multiple locations.
• Oversee buffet beverage break and carving table set-up and breakdown including all related equipment (chafing dishes sternos china serving ware etc.).
• Work cleanly efficiently and in an organized manner under high-pressure conditions.
• Maintain experience and proficiency across multiple kitchen stations.
• Ensure food portions and presentation meet Events by RHC standards.
• Demonstrate excellent knife skills and proficiency in all aspects of cooking.
• Assist the Culinary Management team with food preparation and execution of key dish components.
• Maintain working knowledge of food preparation for standard menu items.
• Maintain a spotless kitchen and food production areas-no food debris or residue at the end of the day.
• Clean kitchen equipment and work areas as assigned by the Culinary Management team.
• Keep all food storage areas refrigerators and freezers clean and organized.
• Assist with unloading and organizing deliveries.
• Train mentor and motivate kitchen staff; promote a positive enthusiastic and cooperative workplace environment.
• Ensure food quality consistency and concept are maintained; monitor recipe specs portion control kitchen timing and food presentation.
• Guide and direct kitchen employees; ensure all food safety standards are followed.
• Communicate effectively with supervisors peers and subordinates; organize plan and prioritize work.
• Make decisions solve problems and document personnel discipline information; work with HR as needed.
• Monitor event materials and surroundings; evaluate information against standards.
• Other duties as assigned by the Executive Chef.

• High school diploma or GED required; culinary degree preferred but not required.
• Minimum 2-3 years of related off-premise catering/cook experience; 5 years in a Sous Chef position in an upscale banquet hotel stadium arena or convention center with prior supervisory experience is highly desirable.
• State-issued Health Certificate and immunizations required.
• Serve Safe certification required.
• Professional work ethic and strong leadership interpersonal and communication skills.
• Effective communicator with the ability to take direction and support fellow cooks; strong team player.
• Ability to work independently resourcefully and proactively solve issues.
• Demonstrated proficiency in food preparation methods and multiple kitchen stations.
• Excellent knife skills and attention to detail in food presentation.
• Flexible working hours including nights weekends and long hours as required.
• Ability to meet physical demands: stand and walk for extended periods lift/carry 30 lbs and push/pull up to 75 lbs.
• Proficient with MS Word Excel Outlook; knowledge of US Foods Menu Profit Pro a plus.
• Ability to supervise coach and train employees effectively.
• Commitment to excellent customer service and health/safety standards.
• Strong written and verbal communication skills.
• High level of concentration ability to multi-task and adapt to rapidly changing environments.
• General knowledge of mathematics (arithmetic algebra geometry statistics) is a plus.

At OVG we understand that to continue positively disrupting the sports and live entertainment industry we need a diverse team to help us do it. We also believe that inclusivity drives innovation strengthens ourpeople improves ourservice and raises ourexcellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve and this is the reason we are committed to amplifying voices from all different backgrounds.

Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (protected class) including but not limited to veteran status uniform service member status race color religion sex national origin age physical or mental disability genetic information or any other protected class under federal state or local law.