Event Chef

Event ChefReports To: Chef de CuisineWage: $26–$31/hr, based on experienceHours: Full-time and part-time available; event-based schedule including evenings, weekends, and holidaysLocation: ChicagolandOverviewAt Food For Thought, we strive to be leaders in food, service, and creativity. The Event Chef is the on-site culinary leader for our offsite catered events — responsible for turning a chef pack, a truck of equipment, and a team of cooks into a flawlessly executed event, whether a seated dinner, buffet, or reception for up to 100+ guests. If you want to be part of creating experiences that matter, apply today.Essential Duties & ResponsibilitiesReviews chef packs at least 48 hours in advance, confirming menu, guest counts, equipment, and allergies/special requests are accurate and completeLeads the pre-event meeting with sales and the FOH supervisor to set the game plan and timelineOrganizes, preps, sets up, directs, and breaks down events to FFT standards for hors d'oeuvres receptions, buffets, and seated events up to 100+ guestsAssigns staff and designates leads for hors d'oeuvres, salads, entrée, and desserts; briefs the team on the menu, allergies, and expectationsDirects kitchen set-up with strong command of spatial logistics and food flowOversees staff, product, and rental equipment check-in, resolving shortages before service beginsTastes and approves a demo plate for each course, and ensures consistent plating and presentation across all guestsRuns plated and buffet service in real time — keeping leads on timeline, coordinating dietary/allergy plates directly with captains, and troubleshooting on the flyDelegates responsibilities according to staff ability and follows up to ensure quality and timing are metMentors cooks of all levels and maintains strong rapport with sales and supervisorsDirects breakdown, cleanup, and safe load-out of caves, equipment, and props to FFT standardsCompletes accurate, timely event notes and the Event Chef Recap form the night of the eventQualificationsPrior lead/chef experience on offsite or catered events preferredStrong leadership — sets the standard, delegates, mentors cooks of all levels, and follows through on quality and timingSkilled in event logistics: spatial flow, mobile kitchen setup/breakdown, and hot holding using FFT's mobile ovens ("caves"), our standard offsite cooking setup unless a venue has a full kitchenClear communicator with sales, supervisors, and FOH staffBasic English literacy and math skills for recipes, requisitions, and portioningOrganized, deadline-driven, coachable, and calm under pressureValid Food Handler or Sanitation Certificate and Allergen Certificate required within 30 days of hireWhy We're the LeadersExcellent trainingEmployee referral bonusesFull and part-time opportunities availableFlexible schedulingCareer advancement opportunitiesCompetitive payMeal plansAnniversary milestone incentives