Job Summary: The Off-Premise Banquet Chef is responsible for the on-site execution of food service for catered events, ensuring food safety, quality, and presentation in line with company standards. This role requires strong culinary leadership, adaptability, and an ability to manage a mobile kitchen team in fast-paced, client-facing environments. Primary Responsibilities: Event Preparation and Coordination: - Coordinate all assigned events with the Booking Manager and respond promptly to any updates or changes.
- Collaborate with the Event Captain to review kitchen location, event timeline, kitchen staff assignments, and special requests.
- Maintain a professional appearance and wear the full chef uniform: black pants, chef jacket, and chef hat.
- Ensure all required kitchen tools and materials are brought to the event location.
- Lead pre-event meetings with kitchen staff to assign responsibilities and confirm readiness.
Culinary Support & Food Safety: - Oversee the inspection and organization of food delivered from the main kitchen.
- Ensure food is correctly categorized (e.g., hot, cold, hors d'oeuvres, buffet, plated meal).
- Confirm all food is properly labeled, especially in cases involving allergy considerations.
- Ensure compliance with food safety protocols and proper handling of all items during transit and setup.
- Train and support kitchen staff on food safety standards and preparation procedures.
Service & Event Execution: - Supervise the on-site kitchen team and monitor progress throughout the event.
- Adapt quickly to changes in the timeline, presentation, or logistical circumstances.
- Assist in unloading and organizing food and equipment, including managing supplies.
- Communicate effectively with the Event Captain to ensure seamless coordination during service.
- Prohibit cellphone use while on duty to maintain focus and professionalism.
Post-Event Duties: - Organize the kitchen breakdown process and ensure compliance with venue cleanup regulations.
- Pack leftovers appropriately for clients and clearly label all returns using company procedures.
- Coordinate the loading of return equipment with the driver, ensuring items are easily identifiable.
- Ensure accurate sign-out procedures and roster timekeeping at the conclusion of the event.
- Assign a kitchen assistant to manage closure duties if early departure is necessary.
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