Event Chef - Catering (On Call)

Duties and Responsibilities

• Prepare and execute menus for catering events, ensuring consistency and high-quality presentation.
• Collaborate with event planners to accommodate dietary preferences and special requests.
• Set up and break down cooking stations at event venues, ensuring compliance with food safety and sanitation standards.
• Manage food inventory, prep work, and ensure timely service during events.
• Assist with menu planning and suggest creative dishes that align with seasonal ingredients and event themes.
• Monitor portion control and minimize food waste.
• Supervise kitchen staff and support team members in a dynamic environment.
• Maintain a clean, organized, and efficient workspace during events.
• Adhere to all health and safety regulations while handling food and kitchen equipment.

Minimum Qualifications

• Work Experience: Kitchen experience
• Work Skills: Strong verbal and written communication skills

Preferred Qualifications

• Formal Education: Culinary degree, preferred
• Work Experience: Experience in high end and high volume restaurants or catering, preferred
• Specific Job Knowledge: Proven experience as a chef in catering, banquets, or event-based cooking.
• Strong knowledge of various cooking techniques, cuisines, and food presentation.
• Ability to work well under pressure and adapt to different event settings.
• Excellent time management and organizational skills.
• Food Handler’s Certification (or willingness to obtain).
• Ability to lift up to 50 lbs.

Physical Requirements and/or Unusual Work Hours

• Tools, machinery, and equipment used: Must have a comprehensive understanding of knife work, time and temperature regulating systems, and ability to work with hot equipment.
• Environmental conditions: Must be able to work in a loud, hot, noisy environment.
• Physical requirements: Must be able to work on feet for an extended period of time. Must be able to lift 40 lbs.