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Event Chefs are team leaders able to balance culinary duties, guest experience; finding solutions; and protecting the company's business interests throughout the execution of the event.
Leading the culinary execution of off-premise events, including organization of space; assigning tasks to culinary support team; rack checks and packing out culinary equipment. Follows all sanitation procedures. Maintains a clean and respectful presence in front of and away from clients and staff. Communicate with guests in a friendly manner. Serve Safe Foodhandler Certification required; Allergen Awareness is a plus.
Skills and Qualification
The employee is required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 55 pounds or less on a regular basis.
Position Type/Expected Hours of Work
This is an on-call hourly position, with hours in accordance with business levels. Most weekday shifts begin between 12pm and 3pm and throughout the day on weekends. Requires a willingness to commit to working 2-3 Saturdays in May, June and December.
Work Authorization/Security Clearance
Candidates must be legally authorized to work in the United States.
Compensation and Benefits
Competitive hourly rate. Accrues sick time.
Several prep shifts working in our Commissary are required as part of the onboarding/training period.
Job Type: Part-time