Off-site Catering License
An Off-site Catering License is an official permit that allows food businesses to prepare and serve food at locations other than their main kitchen or restaurant. This is different from a regular restaurant license because it specifically allows food service at various locations like weddings, corporate events, or festivals. Think of it as a special permission slip that ensures food safety standards are maintained even when cooking and serving food away from a permanent location. Similar terms you might see include "mobile catering permit," "temporary food service license," or "event catering certification."
Examples in Resumes
Maintained valid Off-site Catering License while serving 200+ events annually
Operated food truck business with Mobile Catering License across three counties
Managed compliance with Off-site Catering License requirements for 50+ corporate events
Typical job title: "Mobile Caterers"
Also try searching for:
Where to Find Mobile Caterers
Professional Associations
Job Boards
Online Resources
Example Interview Questions
Senior Level Questions
Q: How do you manage food safety compliance across multiple off-site events happening simultaneously?
Expected Answer: A senior candidate should discuss systems for staff training, temperature monitoring, food transport protocols, and documentation procedures. They should also mention experience with health inspections and maintaining compliance records.
Q: What's your approach to scaling catering operations while maintaining quality and compliance?
Expected Answer: Look for answers involving staff management, logistics planning, equipment maintenance, and systematic approaches to maintaining consistent quality across multiple locations.
Mid Level Questions
Q: What procedures do you follow to ensure food safety during transport?
Expected Answer: Candidate should describe proper temperature control methods, food storage containers, transport timing, and handling procedures for different types of foods.
Q: How do you handle unexpected situations at off-site events?
Expected Answer: Should discuss backup plans for equipment failure, weather issues, or staffing problems, demonstrating practical problem-solving experience.
Junior Level Questions
Q: What are the basic requirements for maintaining an off-site catering license?
Expected Answer: Should mention food safety certificates, regular inspections, proper equipment maintenance, and basic health department requirements.
Q: How do you ensure proper food temperature control at an off-site event?
Expected Answer: Should be able to explain basic food safety temperatures, use of thermometers, and proper hot/cold holding equipment.
Experience Level Indicators
Junior (0-2 years)
- Basic food safety knowledge
- Understanding of license requirements
- Equipment operation
- Basic event setup and service
Mid (2-5 years)
- Event planning and coordination
- Staff supervision
- Multiple event management
- Advanced food safety compliance
Senior (5+ years)
- Operations management
- Large-scale event planning
- Staff training and development
- Business development and scaling
Red Flags to Watch For
- No current food safety certification
- History of health code violations
- Lack of knowledge about temperature control
- No experience with proper food transport methods
- Unable to explain basic licensing requirements
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