Which role is responsible for coordinating food for events?

The role responsible for coordinating food for events is the catering director. This position involves managing all aspects of food service for various events, ensuring that menu planning, food preparation, logistics, and service run smoothly. Catering directors typically oversee staff, coordinate with clients to determine their needs and preferences, and ensure that everything aligns with the event’s requirements, such as dietary restrictions and presentation standards.

In contrast, the other roles listed focus on specific areas within the kitchen or food preparation. The kitchen manager oversees overall operations and staff in the kitchen, the sous chef assists the head chef and manages kitchen activities, while the pastry chef specializes in creating desserts and baked goods. Their responsibilities, while essential to the culinary operation, do not encompass the broader coordination of food service for events as seen in the catering director's role.