Event Cook

About ONTHEMARC

ONTHEMARC is a contemporary, full-service catering company known for creating memorable, well-executed events where great food and great service always come first. Founded in 2006 by Chef Marc Weber out of his parents’ kitchen, with nothing but a station wagon and a simple goal to make people happy by exceeding expectations, ONTHEMARC has grown into one of the region’s most respected hospitality brands.

Nearly 20 years later, we operate out of a 15,000-square-foot industrial kitchen and office space and service more than a dozen exclusive venues across Connecticut, New York, New Jersey, and beyond. Our exceptional team of over 40 full-time employees and 600 part-time staff brings our signature blend of culinary excellence, seamless service, and creativity to every event - from intimate dinners to large-scale galas and corporate functions.

Our culture is grounded in hospitality, humility, and excellence. We believe great work starts with great people: those who care deeply, stay calm under pressure, communicate directly, and show up for one another. We lead with warmth and professionalism, move fast, adapt often, and take pride in doing things the right way.

At ONTHEMARC, we’re not just building events - we’re building experiences that connect people, celebrate milestones, and raise the standard for what hospitality can be.

If you’re passionate, hardworking, and thrive in a collaborative, high-energy environment, there’s a place for you here.

About the Role:

The Event Cook plays a crucial role in executing high-quality food service at a variety of events, ranging from private parties to corporate functions. This position requires strong fundamental cooking skills, speed, and consistency while working in fast-paced, high-expectation environments.

The Event Cook supports the culinary team by prepping, cooking, finishing, and plating menu items according to event standards and timelines - often in offsite settings with varying kitchen setups. This role involves maintaining strict food safety and sanitation practices, coordinating closely with chefs and service staff, and assisting with setup and breakdown of cooking and service areas.

Minimum Qualifications:

• Prior cooking experience in a professional kitchen (restaurant, catering, banquet, or similar).
• Working knowledge of basic cooking methods (roasting, sautéing, grilling, blanching, braising) and proper knife handling.
• Ability to follow recipes, prep lists, and directions accurately in a fast-paced environment.
• Understanding of food safety, sanitation, and safe temperature control (hot/cold holding).
• Ability to stand for extended periods and perform physically demanding tasks (lifting, bending, carrying, working in heat).
• Strong communication skills and ability to work calmly as part of a team.

Preferred Qualifications:

• Food safety certification (e.g., ServSafe Food Handler/Manager or equivalent).
• Catering and/or banquet execution experience, including offsite event cooking.
• Experience with high-volume production and timed service (multi-course plated, buffet, stations).
• Ability to work flexible hours, including early mornings, evenings, weekends, and holidays.
• Familiarity with dietary restrictions and allergen-aware cooking and handling practices.

Responsibilities:

• Prep ingredients and components in advance of events, including portioning, chopping, and assembling items as directed.
• Cook, reheat, and finish menu items to spec, ensuring proper seasoning, doneness, and quality.
• Plate and garnish food with consistency and attention to presentation standards.
• Maintain clean, organized workstations and adhere to sanitation and food safety protocols at all times.
• Monitor food temperatures and holding practices to ensure safe and compliant service.
• Assist with event kitchen/station setup and breakdown, including packing/transport support as needed.
• Communicate proactively with the Chef/Lead Cook/Expo about timing, counts, and any issues impacting service flow.
• Support inventory awareness during events (what’s running low, what needs to be refired, what needs replenishment).

Skills:

• Strong culinary fundamentals to produce consistent, high-quality food under pressure.
• Attention to detail for accurate execution, portion control, and maintaining presentation standards during service.
• Time management and multitasking to meet tight timelines and adjust quickly as event flow changes.
• Food safety knowledge to ensure proper handling, sanitation, and temperature control to protect guests and maintain compliance.
• Teamwork and communication for smooth coordination with chefs, expediters, and FOH teams.