Event Chef

FLSA: Non-Exempt

Department: Guest Services

Reports to: Director of Guest Services and/or Executive Field Chef

Customary Days: Sunday through Saturday

CustomaryHours: Varies to include evenings, holidays, and extended hours as business requires.

Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision and teamwork turn every event into something special? If so, then Blue Plate is where you belong!

Position Summary: At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As an Event Chef, by preparing and overseeing high-quality dishes for off-premises events. Your leadership and expertise will ensure seamless execution, from food preparation to final plating, maintaining the highest standards of quality, presentation, and service.

Essential Functionsof your Role:

• ArriveReady: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to lead high-volume food production with precision.
• Get Your Assignment: Check in with the Event Supervisor to confirm event details, timing, menu specifications, and any special dietary considerations.
• Lead the Team: Check in kitchen staff, assign tasks, and ensure all personnel are properly dressed and equipped for service.
• Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution.
• Set Up for Success: Direct kitchen setup and organize supplies efficiently to support seamless food production.
• Oversee Food Production: Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards.
• Coordinate Service: Work closely with the Event Supervisor to manage plating style, service timing, and any special requests.
• Practice Safe Food Handling: Ensure all food safety regulations and proper storage procedures are followed to maintain the highest level of cleanliness and compliance.
• Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers.
• Coach and Lead: Hold kitchen staff accountable to all standard operating procedures and provide guidance as needed.
• Manage StaffingandBudget: Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets.
• Monitor Timing and Attendance: Release staff as duties are completed, ensuring accurate sign-in/out times without rounding.
• Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift.
• Support the Production Kitchen: Assist in kitchen production as needed based on business demands.
• Engage in Team Development: Participate in hiring, training, performance reviews, and corrective action when necessary.
• Attend MeetingsandSite Visits: Be present at department meetings and event site visits for planning purposes as required.
• Sign Out: Complete your shift by signing out at your scheduled departure time.
• Perform other relevanttasks asassigned by management to support event success.