07/15/2026
Kitchen & Event Lead — Run the Show (Catering Company, Salt Lake Valley)
$48,000–$55,000 base DOE + per-event lead pay ($100–$150/event) + $4,000 retention bonus at 12 months
Realistic first-year earnings: $58,000–$68,000
Full-time | Salt Lake / Utah / Davis Counties
The short version
We're a fast-growing catering company (up 53% year over year) and the owner is stepping back from day-to-day operations. We're not hiring a cook — we're hiring the person who runs the kitchen, runs the events, and runs the truck when the owner isn't in the building. Within 6 months, that's every day.
You must be comfortable driving and setting up a large food truck and towing equipment. If backing a big rig into a tight venue lot makes you nervous, this isn't your job. If it sounds fun, keep reading.
What you'll own
Event ex*****on, start to finish. Prep schedules, load-outs, on-site setup, service, teardown. When you're on, the event is yours — decisions included.
The kitchen. Ordering, prep lists, food quality, cleanliness. Our menu is proven and documented — smoked meats, comfort food done right, nothing with tweezers. You keep the standard, you don't reinvent it.
The food truck. Driving it, setting it up, operating it safely, and training others to do the same. Full training and documented procedures provided — but the confidence has to be yours.
The crew. Directing prep cooks and event staff, holding the line on quality, flagging staffing needs before they become fires.
The handoff from sales. Our coordinator books the events and manages clients. You take the event sheet and make it real. You don't do sales calls — you make her promises come true.
How the pay ladder works (in writing, not vibes)
Start: $48–55k base depending on experience, plus $100–150 for every event you lead solo.
90 days: Independently run 5 events start-to-finish → base bump.
6 months: Running the full calendar with the owner fully remote → second bump. Top of range is $60k+ base plus event pay.
12 months: $4,000 retention bonus, paid in cash.
Busy season means more events means more event pay. Your income scales with the calendar — same as ours.
You're probably a fit if you
Have 3+ years in catering, banquets, food trucks, restaurant kitchen management, or military food service
Have driven box trucks, delivery trucks, food trucks, or towed trailers — and can prove it
Can run a 150-person event without calling anyone for permission
Show up when you say you will, every time — our reputation is built on it
Want to run something, not just work a station
Have (or can get) a Utah Food Handler's permit; ServSafe Manager a plus
You're probably NOT a fit if you
Want a chef title to build a tasting menu around — this is ex*****on, not creation
Need someone standing over your shoulder to stay in motion
Treat "the truck won't start" or "the client added 40 people" as someone else's problem
Why this job is actually good
Most kitchen jobs cap out because the owner never leaves. Ours is leaving — on purpose, with documented systems, filmed training, and a proven menu. You're walking into a growing company at the exact moment the top operational seat opens up. Perform, and in a year you're the person who runs a catering company — with the pay history and title to prove it anywhere.
How to apply
Send a short note (not a formal cover letter) telling us:
The biggest event you've personally run — headcount, what went wrong, and what you did about it
Your truck/towing experience, specifically
Your soonest start date
Email: [email protected] — subject line: "I can drive the truck."
We reply to every serious application within 48 hours. Hiring immediately.
