Event Chefs are primarily responsible for the food production and set-up aspects as it pertains to the event. Follow company standards on setting up for the event, event and food procedures, cleaning, staff grooming and hygiene. Event Chefs at times may be required to start their the prior day pre-event to help gather all necessary food items, food quantities, and weights, check out food items and rentals as in pertains to the event’s BEO, load truck and gather any additional materials they may need.

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 handler’s 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