About Chef on the Fly

Cody Begg, CEO, built Chef on the Fly from direct hospitality experience — for the industry, by the industry. Over 2 decades of experience in foodservice management, Cody approaches every solution with a focused understanding of the clients’ needs.. 

The team fielding your call has lived your problem. They know service culture, brand standards, and exactly what a bad placement costs an operation. You are not explaining your world to outsiders.

Most temporary chef staffing solutions place one person for one role. But operators who call Chef on the Fly rarely face a single-position problem. They need a team that could walk into a kitchen and run it.

That reality drove us to build the Culinary Task Force model. Instead of filling one seat at a time, we deploy coordinated teams matched to the scope and pace of your operation. 

We built and maintain a curated network of 36,000+ hospitality professionals, not as a static database of résumés, but a vetted bench we can activate for team-level deployment at short notice.

Named, reachable hospitality professionals with verifiable industry backgrounds run Chef on the Fly:

Cody Begg, CEO. Over 2 decades of experience in foodservice management, Cody approaches every solution with a focused understanding of the clients’ needs

Chef Janon, Director. Chef Janon has done it all in the “chefing” world! From taskforce chef, to TV personality. Chef Janon hugs our team and ensures we always have the right person for the job.

We evaluate every chef we place through Chef on the Fly against the standards of the operation they are entering. 

A placement that does not match the client’s service level, kitchen culture, or brand expectations is not a successful placement, regardless of how quickly we made it. 

The quality of the match is the measure, not the speed of the transaction.