Event Chef-Omaha

Essential Functions

• Plan and prepare menus based on client needs, theme, dietary restrictions and budget in coordination with the Event Manager and CDC
• Cook and present high-quality food for events varying in size
• Ensure consistency in taste, appearance and quality; delivering exceptional food to provide an amazing guest experience
• Coordinate food production timelines
• Oversee food setup, buffets, plated service or action stations
• Absorb last-minute changes during events and make adjustments as needed
• Supervise and train kitchen staff and culinary event team members
• Delegate tasks and monitor staff performance during food preparation and service
• Foster teamwork and maintain a positive work environment
• Maintain safe, sanitary organized kitchen and event space
• Ensure compliance with food safety regulations and sanitation standards
• Monitor proper food handling, storage and temperature controls
• Read and execute on BEO’s
• Cost all food items appropriately and operate per budget
• Operate Sysco Studio
• Oversee deliveries for quality and accuracy
• Meet with clients or Event Manager to discuss menu preference and special requests
• Address client/guest concerns professionally before and during events
• Recommend menu items and upsell menu options
• Coordinate transportation of food and equipment to off-site catering events
• Ensure proper set up and operation of kitchen equipment at on/off-site events
• Verify all necessary supplies are available prior to event start time

Competencies

• Team Focused Approach: Confident in team; promotes teamwork, accountability and a positive work environment.
• Project & Timeline Management: Manages multiple events and deadlines with strong organization and attention to detail.
• Communication & Presence: Professional, clear communicator with strong client-facing confidence and calm leadership under pressure.
• Financial Discipline: Understands pricing, budget management, and cost control to protect profitability.
• Creativity + Execution: Brings ideas to life while maintaining brand standards and operational feasibility.
• Technical Proficiency: Comfortable with event tools/software, POS basics, and tracking/reporting.
• Problem Solver: Responds quickly to unexpected situations such as equipment failures, supply shortages or schedule/timeline changes.

Physical Demands

• Frequent lifting, moving and carrying materials, equipment and supplies up to 50 pounds; occasionally up to 100 pounds with assistance
• Frequent standing and walking for extended periods of time
• Frequent use of hands and arms for reaching, handling, and operating equipment or POS systems
• Frequent bending, crouching, kneeling, stretching, climbing stairs, and balancing and reaching to set up, manage and dismantle events
• Ability to visually observe and communicate with guests and team members; ability to hear and respond to guest needs in a loud environment
• Exposure to loud noise, varying temperatures (kitchen heat, walk-in cooler cold, outdoor patios), cleaning supplies, and crowded spaces