1. Must have weekends open. Friday/Saturday, or Saturday/Sunday.

1. Must have reliable transportation
2. Must be willing to travel between Los Angeles and Orange County
3. Gas reimbursementsavailablefor event past 30 miles

Education and/or Experience 

1. One to two years related experience and/or trainingor enrolled 6 months in a culinary education program.
2. California Food Handler’s cardrequiredwithin30daysof
3. Must have reliable transportation to, and from offsite events.

Language Skills 

1. Ability to read, analyze, and interpret banquet event orders, and breakdown sheets.
2. Ability to effectively communicate with clients, customers, and the general public. when approached with questions regarding menu and/or food preparation techniques.

Essential Duties and Responsibilities 

1. Follow the policies outlined in the 24 Carrots’ handbook, and Event Chef Training Manual
2. Review digital copies of Banquet Event Orders (BEO’s) sent via email before each shift
3. Assist the Lead Chef in unloading food & equipment safely from a Truck, or Van at the beginning of each event
4. Maintainorder, discipline, safety, and organizationinthe offsite kitchen
5. Follow the orders of the Lead Chef in order to effectively execute each event
6. Understandsstate,andlocalkitchen health and safety standards
7. Responsible for compliance with industry food safety standards
8. Maintain a clean, sanitary, and organized working environment
9. Ability to work with special food handling requirements for certain dishes such as vegan or gluten-free
10. Ensure that all food and products are consistently prepared and served according to 24 Carrots’ recipes, portioning, and serving standards
11. Ability to work live-action station such as (but not limited to): Carving Stations, Liquid Nitrogen Stations, and Raclette
12. Work as part of a team to ensure the kitchen space (either at a private residence, or venue) is properly cleaned, sanitized, and all trash is removed
13. Assist the Lead Chef in loading food & equipment safely back on a Truck, or Van at the conclusion of each event
14. Prepare for events beforehand by reading event emails and attached BEOs (Banquet Event Orders)
15. Ensure digital punch card, and all worked hours are correct at the conclusion of each pay period, and request punch card changes if discrepancies are found

Qualifications 

Toperformthisjobsuccessfully,anindividualmustbeabletoperformeachessentialduty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Professional,enthusiastic, and can work quickly at all times
2. A good team player, and problem solver
3. Highlevelofpersonalhygiene and grooming according to company standards
4. Good communication and organizational skills
5. Canworkwellunderpressure
6. Self‐motivated,takesinitiativeandwillingtoacquirenewskills
7. Willingnesstoworkinacollaborativeenvironmentwithco‐workersfromdiverseculinary backgrounds
8. Stronglogicandreasoningskills
9. MustpossessacurrentCaliforniaFoodHandler’scard or provide one within 30 days of hire

Mathematical Skills 

1. Abilitytoadd, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability 

1. Abilitytosolve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
2. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Whileperformingthedutiesofthisjob,theemployeeisfrequentlyrequiredto stand;walk; use hands; talk or hear; taste and smell.
2. Whileperformingthedutiesofthisjob,theemployeeisregularlyrequiredto reach with hands and arms.
3. While performing the duties of this job, the employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
4. Theemployeemust frequently lift and/or move up to 10 pounds.
5. The employee mustregularlyliftand/or move upto25
6. The employee must occasionally lift and/or move up to 50 pounds.
7. Specificvisionabilitiesrequiredbythisjobincludeclosevision,distancevision,colorvision, peripheralvision,depthperception,andabilitytoadjust

Work Environment 

Theworkenvironmentcharacteristicsdescribedherearerepresentativeofthoseanemployeeencounterswhileperformingtheessentialfunctionsofthisjob.Reasonableaccommodationsmaybemadetoenableindividualswithdisabilitiestoperformtheessentialfunctions.

1. Whileperformingthedutiesofthisjob,theemployeeisregularlyexposedto wet or humid conditions;outdoor weather conditions; extreme cold; and extreme heat.
2. Whileperformingthedutiesofthisjob,theemployeeis occasionally exposed to work near moving mechanicalparts; high, precarious places; fumes or airborne particles and vibration.
3. Thenoiselevelintheworkenvironmentisusuallymoderate,buttherewillbecasesthe noiselevelis loud. 
4. This position occasionally requires flexibility to start a shift earlier and end the shift later on little to no notice.