Job Title: Experienced Catering Cooks & Chefs (Per Diem / On-Call)
Company: Modern Roots Catering
Location: Bergen County, NJ
Employment Type: Part-Time / Per Diem / Freelance
Pay Rate: $35-$50 per hour based on experience
About Us:
Modern Roots is an established, high-end off-premise catering company known for delivering exceptional culinary experiences directly to our clients' events. From upscale private home dinners to large corporate galas, we bring restaurant-quality food and service to any venue. We are expanding our freelance culinary roster and seeking reliable, talented cooks and chefs to join our team on an as-needed, per diem basis.
Job Summary:
We are looking for experienced, adaptable catering cooks & chefs to assist with off-premise event execution and kitchen production. Because our events are dynamic and held at various locations, you must excel in fast-paced environments, possess strong prep skills, and maintain a sharp eye for presentation. This is an on-call, per diem role perfect for experienced line cooks, banquet chefs, or freelancers looking to pick up flexible, premium shifts mostly on weekends and evenings.
Key Responsibilities:
Food Preparation: Execute high-volume prep work, batch cooking, and station setup at our main production kitchen or on-site at event venues according to standardized recipes.
On-Site Execution: Travel to various off-premise venues to finish, plate, and present high-quality dishes under the direction of the Event Chef.
Plating & Presentation: Maintain strict standards for food quality, portion control, and beautiful aesthetic presentation.
Food Safety: Adhere strictly to local health department regulations, safe food-handling procedures, and sanitation standards during transport and service.
Kitchen Operations: Assist with loading and unloading catering equipment/supplies, as well as cleaning and breaking down the mobile or venue kitchen after service.
Qualifications & Requirements:
Experience: Minimum of 2–3 years of professional cooking experience in a catering company, banquet hall, or high-volume upscale restaurant.
Adaptability: Proven ability to work efficiently in temporary or mobile kitchen setups with changing layouts.
Schedule: Flexibility to work on an as-needed basis, specifically weekends, holidays, and evenings.
Certifications: Valid Food Handler’s Permit or ServSafe Certification preferred.
Tools: Must own a professional knife set and appropriate kitchen uniform (e.g., non-slip shoes, chef coat).
Logistics: Reliable transportation to travel to our main kitchen or directly to off-premise event sites. Physical stamina to stand for long periods and lift up to 50 lbs.
What We Offer:
Competitive hourly pay based entirely on your experience level.
Direct deposit and straightforward freelance/per diem scheduling.
Free shift meals during event execution.
A collaborative, creative, and professional culinary environment.
To Apply:
Please submit your resume detailing your catering or restaurant experience, along with your general availability and contact number.
Principals only. Recruiters, please don't contact this job poster.