Party Chef

Party Chef

Reports to: Lead Chef                        FLSA Status:   Non-Exempt                  Updated:   April 14, 2023
 

Assists in the culinary execution of events, including set-up and organization of space; successful production of menu items and pack out   Maintains a clean and respectful presence in front of and away from clients and staff. Communicates with clients in a friendly and professional manner.
 

• Maintain and strictly abide by state sanitation/health regulations EBCC requirements.
• Follow EBC Standards
• Unload truck(s) at event location as requested by the Event Manager.  Unloading may include (but not limited to) glassware, service ware, linen, ovens/stoves, cambros (food carrier), tables, chairs.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, safely and properly.
• Meet with Lead Chef at the beginning of the event to review assignments, anticipated changes and other information pertinent to the execution of the event.
• Set up and organize work station with proper tools and equipment.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure that everything complies with food safety and handling standards.
• Understand the menu and your ingredients to utilize them properly to minimize waste and maintain controls.
• Inform Lead Chef or Event Manager IMMEDIATELY of any items /supplies needed for event.
• Work together as a team to ensure the highest quality items are reaching our guests.
• Maintain proper storage of all products as specified by Health Department, Lead Chef & EBCC.
• Break down work station and complete closing duties, clean food prep areas and work stations, turn off all equipment, Ice down any hot items (sauces, stocks, soups, etc.) and put away when cool.
• Perform other duties as directed, developed or assigned.
   

None

Essential:

• At least 1 year off-site catering experience or the equivalent in a fast paced kitchen environment.

• Versatility, discipline, organization, strong work ethic and sense of teamwork.
• Possess excellent culinary skills including knife, terminology and technique.
• Must be able to work efficiently and have a clear knowledge of time management.
• Experience in set-up and organization of an off-site kitchen.
• CA Serve Safe Food Handler Certification

Desirable

• High School diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.
• Ability to communicate in a second language, preferably Spanish.
• Certification of Allergen Awareness

Work sites or event locations vary within the greater bay area.  Our normal work areas include Napa, Solano, Marin and Sonoma Counties.