Company Overview
The Festive Kitchen is a premier catering company dedicated to providing exceptional culinary experience and outstanding customer service. We pride ourselves on our high-quality offerings and our commitment to excellence in the food service industry.
Responsibilities
Work flexible hours for one of our food service contracts, private social events, and corporate events.
Contracted Events
· Shifts typically 5.5 hours
· Small events of 25 - 50 people. Average is 25 guests
· Independent thinker who can flex if needed at an event.
· You will pack for the event at our commissary kitchen, drive our van to the event, serve, then bring back any small equipment.
· Days of events vary week to week ... so work when you want.
Private Social/Corporate Events
· Guest count ranges from 30-100+ people
· Shifts typically 4-6 hours
· Provide friendly, professional serve to guests throughout the event
· Assist with event setup, buffet tables, service areas, and back of the house
· Pass appetizers, serve food, replenish items, maintain cleanliness, while keeping food safety in mind
· Anticipate guests’ needs and respond in a positive and helpful manner
· Assist with clean-up and breakdown at the end of the event
Requirements:
· Minimum 1 year of catering wait staff experience
· Professional, neat, personal appearance and grooming
· Fluent English (both reading and speaking)
· Food Handlers Certificate
· TABC for Bartenders
· Clean background including driving record
· Access to your own vehicle to drive to events, if vans are all in use. Mileage will be paid by company for Contracted account and additional pay is given for private social events to pack and return items to the commissary kitchen.
· Great customer service.
· Ability to pivot in a moments notice as issues arise without the client’s awareness
· Attention to detail is paramount for this position.
Pay: $18.00 - $20.00 per hour
Application Question(s):
- What equipment have you used to transport hot food? Cambro? Full pan insulated hot box? Or???
- What was the guest count for the largest event where you were a part of the catering team? And, what was your position for that event?
- How do you ensure food safety and hygiene standards are met during service?
- What question would you like to ask our Culinary Catering Director about our company?
Work Location: In person
