Paramount Events - Event Chef

Description

 KEY 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

KEY RESPONSIBILITIES (Continued)

• 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 LSS management via email if needed

 As part of our recruitment process, we ask all candidates to complete a brief Culture Index survey. Please use the link below to complete it at your earliest convenience:  https://surveys.cultureindex.com/s/RTjXty29QM/45367  

Requirements

QUALIFICATIONS:

· 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