CHEF ON THE FLY - Local Interviews - Lexington, KY 8/13-8/15

Job Description

Job Description

Description:

Hi there! Are you ready to join an elite task force of professional Chefs for emergency and disaster response?

The Executive Chef and Director of Culinary Development for Chef On The Fly, Chef Janon Bourgeois, will be hosting IN PERSON interviews in Lexington, KY on August 13 - 15, 2026.

All interviewees must complete this online application to include an up-to-date resume with contact information of at least 3 applicable previous employers. For the fastest response and to secure one of these limited spots, please text #Lexington to the Chef On The Fly main line at View phone number on ziprecruiter.com.

Start Date: Immediate

Pay: Based on experience

Requirements:

- Must be able to pass a background check

- Must have at least 1 year of professional cooking experience as a Sous Chef or higher

- Must have a valid food handlers' card (ServSafe preferred)

- Must be the age of 18 or older

Experience:

• Professional Cooking: 1 year (Required) as a Sous Chef or higher

Job Description:

We are looking for ROCKSTARS from across the country to join our crew of extraordinary culinary talent (we hire professional Line Cooks to General Managers and Executive Chefs). Interested? We are seeking talented and experienced culinarians to provide their expertise and exceptional experiences for our clients. The ideal candidate will have impeccable culinary skills and be able to work independently while adapting to different kitchen environments and diverse clientele. If you are a passionate and creative Culinary Professional who enjoys traveling and providing unique culinary experiences, we encourage you to apply!

Some Responsibilities Include:

• Prepare and cook menu items (meats, seafood, vegetables, etc.) according to recipes and presentation standards for clients in various locations
• Set up and stock station with necessary supplies
• Ensure all food is prepared in a timely manner during service periods
• Monitor food quality and portion control to meet company standards
• Maintain proper food handling, sanitation, and safety procedures
• Clean and maintain grill equipment, utensils, and work area
• Assist with inventory management and report shortages
• Work collaboratively with kitchen staff to ensure smooth operations
• Follow all health department regulations and company policies
• Manage all aspects of food preparation and presentation, including plating and garnishing
• Conduct inventory management and ordering of food supplies
• Maintain a clean and organized kitchen, ensuring adherence to food safety and sanitation standards
• Communicate with clients to ensure satisfaction with food and service
• Create or collaborate with the Executive Chef to develop new menu items and recipes
• Stay up-to-date with culinary trends and advancements
• Help with packing and unpacking kitchen supplies and equipment

Company Description:

CHEF ON THE FLY (Built by RRS) is a collaborative talent pool of culinary professionals dedicated to elevating kitchen operations for a variety of clients. The organization focuses on providing highly skilled chefs and kitchen staff who can quickly integrate into existing teams and make an immediate impact. Chefs working with Chef On The Fly gain exposure to diverse culinary environments, menus, and service styles, allowing for continuous learning and growth. The company values professionalism, consistency, and a strong work ethic, creating an environment where culinary experts can thrive. Team members are supported with clear expectations and resources to deliver high-quality food and service.

Qualifications:

- Strong culinary skills, including knife proficiency, cooking techniques across multiple stations, and experience with volume and à la carte service.

- Knowledge of food safety, sanitation standards, and proper handling, storage, and labeling procedures.

- Ability to work efficiently in a fast-paced kitchen, manage time well, and maintain composure during high-volume service.

- Effective collaboration and communication skills, with the ability to follow direction and support a diverse kitchen team.

- Previous professional kitchen experience; formal culinary training or certification is preferred but not required.

- Reliability in attendance and punctuality, with flexibility to work varied shifts, including evenings, weekends, and holidays as needed.

- Physical ability to stand for extended periods, lift moderate weights, and perform repetitive tasks safely.

Requirements:

- Proven, professional culinary experience

- Culinary degree or equivalent experience required for Chef roles

- Excellent understanding of cooking methods, ingredients, and kitchen equipment

- Strong knowledge of food safety and sanitation guidelines

- Excellent communication and interpersonal skills

- Ability to adapt to different kitchen environments and work independently

- Available for extensive travel

- Flexibility with schedule, including nights, weekends, and holidays as needed

- Valid driver's license preferred

- Multilingual skills and a Passport are a plus