EVENT CHEF

## Description

POSITION SUMMARY

The Event Chef is the Kitchen Manager responsible for the venue that they oversee or are supporting. The Event Chef is charged with the overall management of the venue’s culinary operations including, but not limited to, ordering food, managing culinary and ops employees, managing workflow, providing oversight to all food production within that venue, as well as being the manager of all cooks, stewards, and ops employees in the venue. They are the point person for all things culinary, and will work in tandem with the Event Manager, Maître d’ and Head Server to ensure each event is flawlessly executed. Each team member is expected to assist when and where necessary. The Event Chef will be expected to perform other duties as assigned to meet business needs.

ESSENTIAL DUTIES & RESPONSIBILITIES

Personal Conduct

• Displays energy, persistence, and passion for position.
• Exemplifies and exhibits CEG Core Values and Mission Statement on a consistent basis.
• Demonstrates innovation in new ideas and solutions.
• Adapts to changes in the work environment; able to deal with frequent change, delays, or unexpected events; motivates others with enthusiasm to embrace change.
• Accepts new responsibilities without being asked.
• Maintains a positive, professional environment in the kitchen.
• Actively participates in meetings and focuses on solutions to problems.
• Uses objectives, schedules, policies, and procedures to obtain desired levels of productivity.
• Adheres to all job relevant manuals, checklists, and standard operating procedures.

Quality of Judgment/Decision Making

• Makes sound decisions through consideration of all facts, areas, and people affected or involved.
• Makes effective and timely decisions, especially in high priority and stressful situations.
• Incorporates others in decision making processes, using discretion of when and to whom information is disclosed.
• Defines, anticipates, and prevents problems; overcomes obstacles and generates alternative solutions.

Cost Control

• Minimizes waste; treats food with respect and care; makes sure food is handled in a way that maximizes freshness and shelf life.
• Keeps walk-ins organized and free of extraneous items; all unused or unnecessary items are returned to commissary in timely manner.
• Records and reports waste.

Teamwork

• Establishes and maintains effective relations; exhibits tact and consideration for others.
• Offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts.
• Balances team and individual responsibilities; exhibits objectivity and openness to others' views; puts success of team above own interests.

Personnel Administration and Management Interaction

• Sets clear performance expectations through direction and goals; defines quantity, quality and time for each expectation.
• Reviews employee performances regarding the levels of quantity, quality and timeliness achieved.
• Communicates performance feedback honestly, professionally, and in timely manner; coaches’ employees as needed to improve performance.
• Interacts with all employees to develop a high level of teamwork, productivity and morale; resolves conflicts constructively and professionally.
• Delegates tasks according to employee capabilities and development goals; sets clear objectives and priorities.
• Consistently communicates with venue’s Diamond team and maintains strong working relationships.
• Reviews all event timelines and duties with staff; communicates any changes throughout the event; ensures all team members are on task and on schedule.
• Manages event labor budget.
• The ability to supervise and coordinate kitchen staff.
• Establishes and maintains effective relations; exhibits tact and consideration; offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts.
• Balances team and individual responsibilities; exhibits objectivity and openness to others' views; gives and welcomes feedback; contributes to building a positive team spirit; puts success of team above own interests.
• Inspires and motivates others to perform well.
• Delegates work assignments fairly and appropriately and monitors their progress.

Guest Relations/Customer Service

• Responds promptly to customer needs; attentively answers to requests for service and assistance.
• Meets with clients and VIPs to ensure all their needs are met and to build rapport.
• Treats guests with care and respect; goes above and beyond to create an extraordinary experience for clients and guests.

This job description is not intended to cover or include all of the tasks, duties or responsibilities that the employee may be required to perform. Job duties and responsibilities can change at any time with or without notice.

## Qualifications

ESSENTIAL EXPERIENCE, KNOWLEDGE, & SKILLS

Education/Work Experience

• Must possess a degree in culinary arts or three (3) years of formal culinary experience or food service management at a high-volume restaurant or hotel kitchen.
• A thorough understanding of cooking techniques, flavor profiles, and how to prepare food with precision

License/Certifications

Must have a ServSafe certificate or ability to obtain one within 90 days of hire

Skills

• The ability to precisely chop and prepare ingredients
• The ability to manage multiple tasks under pressure
• The ability to present food in an appealing way
• The ability to create new and innovative recipes
• The ability to communicate effectively both written and verbally and delegate tasks. An active listener with excellent comprehension skills.
• Ability to read, analyze and interpret general business periodicals, technical procedures and government regulations.
• Ability to write reports, business correspondence and procedure manuals.
• Ability to effectively present information and respond to questions form groups of managers, clients, customers and the general public.
• The ability to stay organized and pay attention to detail
• The ability to maintain food safety standards
• The ability to use a variety of kitchen equipment with ease
• Undertakes self-development activities and seeks increased responsibilities.
• Looks for and takes advantage of learning opportunities.
• Displays passion and optimism for craft.

Mathematical

• Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's.
• Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.

Reasoning

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Computer

Possess working knowledge of e-mail, word processing and spreadsheet software (Microsoft Word, Microsoft Excel, Outlook).

PHYSICAL DEMANDS & WORKING ENVIRONMENT

(Frequency of mobility, lifting, climbing, standing, siting, reaching, speaking, vision, color vision, outdoors/indoors, noise level, fumes/odor, chemical exposure or any other environmental hazards)

• Prolonged periods of standing, climbing/balancing, stooping/bending.
• Ability to lift a maximum of 50 lbs.
• Requires ability to communicate clearly and concisely using the English language with guests.
• Ability to sustain long periods of loud noise and vibrations
• Use of color vision and vision.
• Ability to work in an outdoor environment including exposure to varying weather conditions such as heat, cold, rain, or snow.