Catering Chef

Part-Time | Fri/Sat/Sun AM | Immediate Start

HIRING NOW Applications close May 1st. Were interviewing on a rolling basis and the right chef gets hired before the deadline. If this is you, move.

Were a chef-driven catering company building something with intention: clean ingredients, real cooking, and the kind of hospitality that people actually remember.

Were growing. We need a strong hand to own weekend mornings starting immediately.

Youll run the kitchen Friday through Sunday, roughly 6 AM to noon, leading morning production for catered events and batch prep for the week. This is a real lead role not a shift cook role. Youll set the pace, hold the standard, and make the calls on the line.

If you have a sous, a prep cook, or a second youve cooked with before and trust, bring them. Well hire them alongside you. Wed rather you build the team than inherit one.

• Morning production for catered events proteins, sauces, sides, sharp execution
• Weekly batch prep and component cooking
• Mise en place, station flow, pace, and handoffs
• Quality, plating standards, food safety
• Direct collaboration with ownership & management on menus, prep lists, and pack-outs

• 3+ years professional, with at least one year leading a station or running a shift
• Scratch kitchen background you respect ingredients and you know what mediocre prep tastes like
• Catering or high-volume experience a major plus
• ServSafe certified, or close to it
• The kind of cook who shows up at 5:55 AM, not 6:05
• Calm hands. Clean station. Quiet leadership.

• W-2, year-round, part-time with real consistency
• A kitchen where craft matters and ownership is in the building
• First access to expanded hours, salaried roles, and leadership as we grow
• The chance to build something not just punch in

Deadline: May 1st. Tell us where youve cooked, what youre proud of, and one dish youd put on a Tasty Table menu tomorrow. If you have someone youd want to bring with you, mention them. Were hiring as soon as we find the right fit. Email us at