Depending on the specific assignment, Head Chef services may include:

Your responsibilities may include:

• Preparing and executing food for catered events, private dining experiences, and other contracted culinary services.
• Reviewing the agreed-upon event menu, guest count, service expectations, dietary considerations, and culinary requirements before service.
• Organizing and coordinating culinary preparation necessary to successfully complete an accepted assignment.
• Preparing dishes according to agreed-upon menus, recipes, quality expectations, and presentation standards.
• Providing culinary leadership during an event when the assignment requires coordination with Sous Chefs, cooks, culinary contractors, or other event personnel.
• Coordinating food preparation and service timing to support efficient event execution.
• Monitoring the quality, flavor, freshness, portioning, temperature, and presentation of food prepared for the event.
• Assisting with menu execution and, where specifically included in the assignment, menu development or culinary recommendations.
• Identifying ingredient, equipment, and supply requirements associated with an accepted assignment.
• Practicing responsible food preparation and portion management to minimize unnecessary waste.
• Maintaining a clean, organized, sanitary, and professional food preparation environment.
• Following applicable food safety, sanitation, temperature-control, food-storage, allergen-awareness, and cross-contamination prevention requirements.
• Safely and appropriately using kitchen equipment, utensils, appliances, and other culinary tools.
• Coordinating professionally with Blasus representatives, event coordinators, clients when appropriate, and other culinary or event professionals.
• Addressing culinary issues that arise during an assignment while maintaining professionalism and protecting the quality of the guest experience.
• Completing agreed-upon culinary responsibilities within the timeframe established for the accepted assignment.
• Leaving designated food preparation and kitchen areas appropriately cleaned and organized upon completion of services, consistent with the agreed scope of work.

As an independent contractor, the Head Chef is responsible for managing their own business and tax obligations as required by applicable law.

These responsibilities may include:

• Maintaining any licenses, permits, food-safety certifications, or professional credentials required to legally perform the contracted services.
• Providing accurate information necessary for contractor onboarding and tax reporting.
• Completing a Form W-9 when required.
• Reporting and paying applicable federal, state, and local taxes associated with independent contractor earnings.
• Maintaining any insurance required under the applicable Independent Contractor Agreement.
• Maintaining appropriate professional standards while performing accepted assignments.
• Providing any tools, equipment, uniforms, transportation, or supplies identified as the contractor’s responsibility under the applicable agreement or individual assignment.
• Maintaining confidentiality regarding nonpublic client, company, recipe, pricing, operational, or event information where required by contract.
• Promptly communicating circumstances that could materially affect the contractor’s ability to fulfill an accepted assignment.

Blasus does not withhold payroll taxes from independent contractor compensation except where required by law.

We are seeking culinary professionals who bring both experience and confidence to the kitchen.

Preferred qualifications include:

• Professional culinary experience with demonstrated competency in high-quality food preparation and execution.
• Previous experience as a Head Chef, Executive Chef, Sous Chef, Chef de Cuisine, Kitchen Manager, or comparable culinary leadership role.
• A proven track record in kitchen management or leading culinary operations.
• Experience with catering, banquets, private dining, restaurants, hospitality, or event-based food service.
• Strong knowledge of professional cooking methods, food preparation, seasoning, portioning, plating, and presentation.
• Working knowledge of food safety, sanitation, safe food storage, temperature control, allergen awareness, and cross-contamination prevention.
• Ability to organize and execute culinary responsibilities within event-specific deadlines.
• Ability to effectively coordinate with other culinary and event professionals.
• Strong communication and problem-solving skills.
• Excellent attention to detail and commitment to food quality.
• Ability to remain composed and professional in fast-paced or high-volume culinary environments.
• Ability to adapt to different kitchens, venues, menus, guest counts, and event requirements.
• Professional appearance, dependable communication, and a hospitality-focused approach.
• Applicable food-handler, food-manager, ServSafe, or similar certification when required for the assignment or by applicable law.

Contract opportunities may include:

Buffet-Style Catering
Providing culinary preparation, execution, presentation, replenishment coordination, and kitchen leadership for buffet-style catered events.

Private Chef Experiences
Preparing and presenting customized meals in private residences or other approved venues according to the contracted menu and service expectations.

Corporate & Professional Events
Executing culinary services for meetings, celebrations, business functions, and other professional gatherings.

Private Celebrations
Providing culinary services for birthdays, anniversaries, family gatherings, graduations, and other private events.

Special Events
Supporting larger or specialized events requiring experienced culinary leadership and coordination.

Contracted services may be performed in commercial kitchens, catering facilities, private residences, event venues, outdoor event spaces, temporary food-service environments, or other approved locations.

Depending on the assignment, contractors should be capable of:

• Standing and working for extended periods.
• Working around ovens, grills, fryers, hot surfaces, steam, knives, and other professional kitchen equipment.
• Safely lifting and moving ingredients, cookware, food containers, supplies, and equipment consistent with the physical requirements disclosed for the assignment.
• Working efficiently in busy culinary environments.
• Traveling to the agreed event or service location.
• Performing culinary services during evenings, weekends, or holidays when the contractor voluntarily accepts assignments scheduled during those periods.

At Blasus, we believe great food has the ability to bring people together and turn an ordinary gathering into something worth remembering.

Our independent culinary contractors are an important part of helping us deliver those experiences.

If you are an experienced Head Chef who values independence, takes pride in your culinary craft, and enjoys the variety of working across different events and dining experiences, we invite you to explore contract opportunities with Blasus.

Bring your experience. Bring your creativity. Bring your passion for the kitchen—and help us make every occasion worth celebrating.