About the role
Description
Job Responsibilities
Execute off-premise events as scheduled, including but not limited to plated dinners, passed appetizer parties, and station buffets, ranging from 10 to 1000 people
Report to TPG at hours assigned, to pack out equipment, check food products, review staffing and event paperwork, including photos specific to event
Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus including but not limited to dietary/allergens notes, custom menu preparation, event logistics and venue details
Report to event venue, build kitchen layout, direct teams to set up clean and organized stations, double check food accuracy, and review all menu items and timeline, demonstrate plating process
Note of any missing and/or inaccurate items, discuss with Event Manager, for timely communications with PE Chefs/Warehouse Team
Alongside Event Manager, conduct pre-shift meetings, going over event type, timeline and details.
Regularly taste food during preparation, ensure stations are tidy and up to sanitation guidelines throughout event
Execute event, overseeing a consistent flow while adhering to timeline, adjusting in real time, and keeping in constant communication with Event Manager/FOH
During event breakdown, separate and label caves for return to TPG, communicate with Sous Chefs about any returning products of note
Work with Event Manager to ensure event space is clean, organized and arranged as it was prior to event
Write event reports, highlighting team successes, and noting of any significant incidents/issues for further improvement, i.e. equipment malfunctions, food counts, quality of recipes, etc.
Manage staffing issues and communicate with Lake Street Staffing management via email as needed
Requirements
City of Chicago Food Managers Certificate, ServSafe Manager’s Certification and Allergens Certification
5 years of experience in commercial kitchens, with exposure to high volume production
2 years of experience in off-premise catering/banquets
Strong knowledge of various cooking methods and culinary techniques, excellent knife skills
Familiarity with various kitchen equipment, including large skillets, combination ovens, and steam kettles
Leadership skills with the ability to manage and motivate a team.
Excellent time management and resource allocation abilities, ability to adjust to workplace changes
Effective verbal and written communication skills
Flexibility to work various shifts, including weekends and holidays as needed
Required Survey:
We consider many factors as part of our talent process. One part of the process, we request that all applicants complete a short, 2-question survey. There are no right or wrong answers, just your answers. Please copy & paste the following link to start the application process:
https://go.apply.ci/s/RTjXty29QM
Compensation and Benefits: Employment type: Full-time, salary, exempt Health, dental, and vision insurance 401(K) after 1 year of employment Paid time off and sick leave Daily meal provided