Summary/Objective
As the Event Chef you will be responsible for the leadership of the kitchen managing and supervising the activities of the entire kitchen, as well as the execution of the menu, during the event. You will be expected to maintain high standards by establishing food specifications and adhering to those specifications via recipes, portion control, presentation, safety and sanitation. You will be held accountable for the execution of your shift overall operations in sync with all staff during the event. The Event Chef promotes constant harmony and positive, constructive communication with the staff in establishing a pleasant working environment.
Essential Functions

1. Responsible for production according to recipes/directions
2. Supervise and carry out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient event service
3. Remain calm and alert, especially during emergency situations and/or heavy activity, serving as a role model for team and other employees
4. Constantly grow and coach lower management and line level staff
5. Provide clear direction and achievable goals for their entire team during events
6. Interact with other department personnel and venue staff as needed
7. Maintain knowledge of food and catering standards with a focus on quality, production, sanitation, food cost controls, and presentation
8. Possesses ability to supervise and/or assign training for kitchen staff
9. Ensure successful operation of the event
10. Lead by displaying job expertise, initiative, a positive attitude and have exceptional communication skills
11. Manage assigned staff, including performance feedback and discipline actions
12. Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.
13. Communicate with the team using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information
14. Follows safety and sanitation procedures with all guidelines from OSHA, Department of Public Health and Risk Management

Knowledge and Skills

1. Proven ability to effectively train, manage, supervise, mentor and energize a diverse team of culinary professionals
2. Computer proficient
3. Candidate must be highly organized
4. Bilingual Spanish preferred
5. Ability to function under time constraints, expedite and meet deadlines with attention to detail
6. Ability to multitask and handle stressful situations
7. Must be able to produce and present food at a high level, on time, for a large and small number of guests.

Work Environment

1. Fast paced kitchen
2. High sense of urgency
3. Moderate to high noise level
4. Exposure to soap and cleaning solutions
5. Slippery/uneven surfaces may be encountered
6. Frequently moving from cold freezer to normal kitchen environment
7. Occasional smoke, steam, and heat in a confined space

Requirements

1. Must have and maintain an active Food Handlers Card, as required by the California Health Department
2. Professional appearance
3. Minimum 3 year’s experience as an Event Chef, Chef de Cuisine or Chef de Partie
4. Fully-vaccinated for COVID-19

 

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