Event Chef

Position Responsibilities:

This position is responsible for culinary tasks within our operation, both on event site and in the prep kitchen. The event chef will lead kitchen staff on event site throughout the entire event, from unloading the truck, plating the food, and returning all kitchen assets to prep kitchen. The ideal Event Chef will be able to excel in a fast paced environment. The culinary work in this position must follow MOSAIC’s commitments to sustainability and proper health and safety guidelines.

Major Duties:

• Oversee and execute food prep and presentation
• Manage kitchen staff on event site and work with servers to maintain presentation
• Training staff on event site
• Be able to quickly adapt to change
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Obtain knowledge of kitchen set up for off site catering
• Cleanse work areas, equipment and utensils; distributes supplies, utensils, and portable equipment.
• Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control.
• Set up station or section in time for service at events
• Serves customers in an efficient and friendly manner; resolves customer concerns.
• Interacts with co-workers to ensure compliance with company service standards, and inventory
• Assures compliance with all sanitation, ServSafe and safety requirements.

Competencies:

Integrity, Leadership, Initiative, Judgment, Organization/Planning, Self-Awareness, Adaptability, Generous Listening, Customer Focus, Team Player, Communications Oral/Written, Problem Solving/Resourcefulness, Relationship Building, Sense of Urgency/Deadline Driven, Confidence

Required Qualifications and Education:

• Strong communication and organizational skills
• Ability to work outside for long periods of time
• Ability to stand for up to 12 hours
• Strong passion and motivation to create great food.
• General culinary knowledge of basic kitchen practices, protocols and procedures.
• 2 years of equivalent experience working in a high volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers tilt skillets, convection ovens.

Preferred Qualifications:

• 2 years of equivalent experience working in a high volume restaurant kitchen.

Physical Requirements:

• Ability to lift 50-80 lbs.
• Ability to communicate routinely via phone, personal contact and via computer
• Walking, standing, sitting required throughout the typical business day
• The ability to work in heat, non-air-conditioned environments
• The ability to regularly & repetitively bend, carry, climb, grasp, kneel, lift, pull, push, reach, sit, stand, twist, walk

Job Type: Full Time

Job Type: Part-time

Pay: $20.00 - $25.00 per hour

License/Certification:

• Driver's License (Preferred)

Work Location: In person