Event Chef

Job Description

Job Description

Description:

FLSA: Non-Exempt 

Department: Guest Services   

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

Customary Days: Sunday through Saturday

Customary Hours: 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 Functions of your Role:  

• Arrive Ready: 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 Staffing and Budget : 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 Meetings and Site 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 relevant tasks as assigned by management to support event success.  

  Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.  

• High school diploma or equivalent required. 
• Culinary Arts degree or advanced culinary certification is preferred. 
• Must possess strong culinary skills or advanced cooking and production techniques applicable to off-site functions. 
• Minimum of 6 years of successful experience in the hospitality industry, preferably in catering or hotel food service. 
• Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire. 

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.  

• Commitment to Blue Plate’s mission by demonstrating a strong affinity for it— to “care more” for others through food and service experiences that turn our partners’ vision into reality. 
• Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary. 
• Strong organizational skills with exceptional attention to detail. 
• Ability to prioritize, multitask, and manage time effectively in a high-pressure setting. 
• Dedication to quality by maintaining impeccable service and food preparation standards. 
• Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices. 
• Consistently uphold Blue Plate’s quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members. 

Language Skills : The requirements listed below are representative of the knowledge, skill, and/or ability required.  

• Proficiency in English (reading, writing, and speaking) is required. 
• Bilingual skills are a plus. 

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.  

• While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell. 
• The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time. 
• Regularly required to lift and/or move up to 60 lbs. 
• Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.  

• May work in extreme heat and cold (non-weather and weather). 
• May work in wet conditions (non-weather and weather). 
• Noise level is low to moderate. 
• Will work near moving or mechanical parts. 

Compensation and Benefits: Hourly Wage Range: $25.00 - $35.00 per hour, based on experience and qualifications. 

Benefits Overview At Blue Plate Catering, we live our core values: Happy, Joyful & Fun; We Care More; Humbly Confident; Genuine & Authentic; Goes Beyond. Our comprehensive benefits package reflects our commitment to supporting our team’s well-being and growth. Benefits include medical, dental, and vision insurance, a 401(k)-retirement plan, and paid time off (PTO) with sick leave. Additional perks such as commuter benefits, Flexible Spending Accounts (FSA), free meals, and pet insurance options ensure our team feels valued. We also offer wellness rewards, an Employee Assistance Program (EAP), and resources to help you thrive in work and life. 

Blue Plate Catering complies with all applicable federal, state, and local laws governing non-discrimination in employment, including protections related to race, color, religion, sex (including sexual orientation, gender identity, or pregnancy), national origin, age, disability, or genetic information.