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Catering/Event Chef
1 month ago
DUTIES AND RESPONSIBILITIES:
- Work Directly with the Event Booker to determine everything necessary for the upcoming event.
- Event kitchen set-up areas by making sure it is clean and organization for proper setup for the event.
- Follow proper timeline per the Events BEO.
- Study your BEO and Food Sheets to know your event in and out. Place proper orders in appropriate amount of time
- Will be required to work kitchen shifts as well as event shifts when there are few or no events in any given week.
- Assists in production of all aspects of assigned event food production such as; hors d oeuvres, food stations, buffet, plated meals, drink stations, and desserts.
- Ability to multi-task to ensure proper flow of food through the event.
- Ability to obtain any government required licenses or certification for example food handlers card and Serv Safe Managers Food Safety Certification.
- Display good customer relation skills when having to interact with guests, clients, coworkers and other venue personnel.
- May be required take photo of all food stations, buffets, and food plates and send the photos to the Marketing Specialist
- Adhering to all event standard process and also ARC standard policies and procedures.
- Ensure all guest food requirements per the BEO are set and ready 15 minutes before event start time.
- Assists in the unloading and reloading of company vehicles at events.
- Make sure all event dishware and serving utensils are stored properly after event
- Properly wrap, label, date, and store food items.
- Ability to take and pass all training provided and required by ARC to complete daily operational duties.
- Performs other duties as assigned.
PREREQUISITES: Exceptional knowledge and understanding of various banquet/ event functions as it pertains to food. Must have high knowledge of food techniques, quality control, and food safety standards. E
EDUCATION: High school diploma required. Preferred Culinary Graduate.
EXPERIENCE: Two or more years experience as a Sous Chef and/ or Head Chef in a high volume, hotel, catering company, or restaurant.. Excellent oral and written communication skills
BENEFITS: Health Insurance, 401K , Paid Vacation, Bonuses
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