ON CALL EVENT CHEF

JOB DESCRIPTION 

The roles of the event chef and Captain are the most critical aspects of any party. As the event chef, you are the last line of defense for any problems that may arise: the last set of eyes and hands to ensure that the food, staff, organization and every other aspect of the on-site kitchen is in order. Since the warehouse employees and the kitchen staff rarely have the opportunity to be with you at an event, there are many things open to interpretation. It is important that you understand the expectation set by the Owner, Culinary team and sales team of our company to ensure consistent production of food, including presentation, cooking techniques and flavors.

Your job description is: 

The event chef is responsible for organizing and managing the event kitchen staff and food product to ensure that the following goals are met: 

1. All food is prepared according to the recipe and instructions. 

2. The kitchen is set up and maintained in a clean, organized and efficient way. 

3. All kitchen assistants are managed in a professional manner, assigned tasks suitable to their skill level and kept busy at all times. The event chef is responsible for ensuring that all staff working for him/her are working safely and sanitarily, and are preparing food according to specifications. 

4. Food is prepared at the proper time and in the proper amount. The balance of cooking food too early and beginning too late is very fine and can only be mastered through training and by having a game plan prior to beginning production. 

5. All food received at the main kitchen is stored on the catering truck properly and is the correct product and amount. 

6. All food is held on site in the proper manner, i.e. in coolers, cambros or at room temperature depending on the product (based on California health code). 

7. All food and kitchen supplies are loaded on the truck in an organized and efficient manner and all food is returned to the walk-in upon return to the main kitchen 

8. The event chef represents the entire company, from the sales staff that has planned the party to dishwashers who will clean up after every event. Each must take ownership for their position and do it to the best of their ability and to the company’s expectations.