Job Objective
Work under the supervision of the Executive Chef and Executive Sous Chef and are responsible for food preparation, planning, and kitchen supervision. To maintain the kitchen clean and sanitized, check finished products before they are delivered to customers, developing new menus and assessing customer satisfaction.
Primary Duties and Responsibilities
Bring new concepts and ideas to the organization that will assist in the operations, efficiency, and overall customer experience.
Assist Event Planners in daily operations.
Handle inbound inquiries, answering client questions and taking preliminary event information.
Answering general emails.
Observing client meetings to assist with planning.
Booking simple rentals and small catering jobs.
Creating & designing event layouts.
Organizing prints for production meeting and directors.
Creating event binders for upcoming events.
Documenting and organizing pre and post event information, including follow ups, final guest counts and payments.
Assist with the coordination of service staff and food and beverage requirements.
Organize and execute pre event setup at venues.
Work as a Server observing Event Leads to better your understanding and be preparing for advancement.
Leading events and directing staff.
Assisting in the gathering of event equipment and needs.
Assisting with design and decor elements.
Occasional other duties will include:
Gathering, bartending, serving, dishes, minor kitchen prep, cleaning, rental setup and breakdown
Schedule Requirements
Schedule may fluctuate seasonally and based on event bookings.
Weekend availability is a must.
Full time hours up to 50+ during May-November in “peak season” with a goal 40 hours.
Off peak season December – Hours will vary depending on event bookings.
Qualifications
High School diploma or GED.
Minimum of 1 year experience in a high volume food operation.