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Freelance Food Cost Jobs (NOW HIRING)

Graspa Group

Executive Chef

Miami, FL · On-site

$70K - $80K/yr

Monitor food cost, portion control, and overall budget adherence without compromising quality * Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication ...

Graspa Group

Executive Chef

Miami, FL · On-site

$70K - $80K/yr

Monitor food cost, portion control, and overall budget adherence without compromising quality * Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication ...

Graspa Group

Executive Chef

Miami, FL · On-site

$68K - $94K/yr

Monitor food cost, portion control, and overall budget adherence without compromising quality * Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication ...

Graspa Group

Chef

Miami, FL · On-site

$80K - $85K/yr

Manage and lead kitchen staff, freelancers, and event chefs * Maintain clear communication with FOH ... Strong understanding of food cost, portion control, and waste reduction * Ability to execute within ...

Fence Direct Inc

Marketing Manager

Orlando, FL · On-site

$70K - $82K/yr

Free food & snacks * Free uniforms * Paid time off Own lead generation for a growing multi-brand ... Volume, cost per lead, and lead quality are your numbers. Strategy across channels, locations, and ...

CGB Enterprises

Senior Controls Engineer

Mount Vernon, IN

$88K - $116K/yr

... quality, cost or regulatory compliance issues. * Fully participate in the company Safety, Food ... Experience with Delta V, ABB Freelance, Dataparc, Allen Bradley PLC's Knowledge, Skills, and ...

CGB Enterprises

Senior Controls Engineer

Casselton, ND

$95K - $125K/yr

... quality, cost or regulatory compliance issues. * Fully participate in the company Safety, Food ... Experience with Delta V, ABB Freelance, Dataparc, Allen Bradley PLC's Knowledge, Skills, and ...

Phaxis

Event Planning Manager

Atlanta, GA · On-site

Responsibilities encompass venue and vendor sourcing, contract negotiations, food and beverage ... Manage event budgets, ensuring proper forecasting and tracking of cost savings for all assigned ...

Stefanini

Event Planning Manager

Atlanta, GA · On-site

Responsibilities encompass venue and vendor sourcing, contract negotiations, food and beverage ... Manage event budgets, ensuring proper forecasting and tracking of cost savings for all assigned ...

Stefanini Group

Event Planning Manager

Atlanta, GA

Responsibilities encompass venue and vendor sourcing, contract negotiations, food and beverage ... Manage event budgets, ensuring proper forecasting and tracking of cost savings for all assigned ...

Stefanini Group

Event Planning Manager

Atlanta, GA

Responsibilities encompass venue and vendor sourcing, contract negotiations, food and beverage ... Manage event budgets, ensuring proper forecasting and tracking of cost savings for all assigned ...

Stefanini Group

Event Planning Manager

Atlanta, GA

Responsibilities encompass venue and vendor sourcing, contract negotiations, food and beverage ... Manage event budgets, ensuring proper forecasting and tracking of cost savings for all assigned ...

Stefanini Group

Event Planning Manager

Atlanta, GA · On-site

Responsibilities encompass venue and vendor sourcing, contract negotiations, food and beverage ... Manage event budgets, ensuring proper forecasting and tracking of cost savings for all assigned ...

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How much do freelance food cost jobs pay per hour?

As of Aug 1, 2026, the average hourly pay for freelance food cost in the United States is $22.97, according to ZipRecruiter salary data. Most workers in this role earn between $18.75 and $18.75 per hour, depending on experience, location, and employer.
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Freelance Food Cost jobs near you

Executive Chef

Graspa Group

Miami, FL • On-site

$70K - $80K/yr

Full-time

Re-posted 9 days ago

Job description

Position Overview: Spuntino Catering is seeking a talented and experienced Executive Chef to lead our culinary operations and deliver exceptional food experiences across a wide range of events. This role requires a hands-on leader who thrives in both kitchen and off-site environments, with a passion for innovation, quality, and execution.
Key Responsibilities
  • Lead all culinary operations, ensuring high-quality, consistent food execution across all events (buffet, plated, stations, and passed hors d'oeuvres)
  • Develop and execute seasonal menus aligned with the brand, incorporating current culinary trends and innovative concepts
  • Customize menus to meet client needs, including dietary restrictions and specialized requests (vegan, gluten-free, allergies, etc.)
  • Support sales and event teams in building proposals for high-end or complex events
  • Oversee food production, including prep lists, timelines, and high-volume execution for events of varying sizes
  • Execute off-site events in non-traditional kitchen environments, maintaining organization and adaptability under pressure
  • Coordinate logistics with internal teams to ensure all food, equipment, and supplies are prepared, transported, and properly handled
  • Manage purchasing, vendor relationships, and inventory levels while maintaining cost efficiency and minimizing waste
  • Monitor food cost, portion control, and overall budget adherence without compromising quality
  • Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication, professionalism, and team performance
  • Collaborate closely with front-of-house and event teams to ensure seamless event execution
  • Ensure compliance with all food safety and sanitation standards, maintaining proper handling, storage, and cleanliness in all environments
  • Assist with loading/unloading and transportation of food and equipment; comfortable driving company vehicles, including refrigerated trucks
Qualifications
  • Proven experience as an Executive Chef or in a senior culinary leadership role, preferably in catering or high-volume events
  • Strong knowledge of menu development, multiple service styles, and large-scale food production
  • Excellent organizational, leadership, and problem-solving skills
  • Ability to thrive in fast-paced, high-pressure environments and adapt to last-minute changes
  • Strong understanding of food cost control and operational efficiency
  • Food safety certification (e.g., ServSafe) required
  • Must be available to work evenings, weekends, and holidays
  • Peak season runs from October through May and requires increased availability
  • Seasonal slowdown/closure typically occurs in July and August

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