Temporary Chef - Flexible working

High Spirits Hospitality is a multi‑brand event company producing over 1,500 events per year across our venues and catering operations, including Events at Judson Mill, The 405, and Liquid Catering. We are seeking an experienced, organized, and event‑focused Catering Chef to be a critical player in our new food catering division. You’ll be responsible for all things food preparation and execution for weddings and large‑scale events. This role balances hands‑on event execution with structured prep, organization, and maintenance during non‑event weeks. Responsible Citizens Currently we are building our food business, with an average of 3-5 food events per month. Each food event will take 1-2 days to prep and then 1 day to execute. On the days when there isn’t food prep to be done, you’d be helping our operations team prepare for, and work other events in a managerial or support role. By fall we expect our food business to take up 90% of your time. Key Responsibilities - Catering Chef (60%) During weeks with scheduled events, the Catering Chef is responsible for all culinary execution related to catering operations, including: Lead food production from prep through service, ensuring quality, consistency, and timing. Supervise and coordinate kitchen staff and event‑day culinary team members. Ensure all food is prepared, transported, held, and served in compliance with food safety standards. Coordinate closely with venue captains, coordinators, and bar teams to maintain event timelines. Manage on‑site kitchen flow during service, including plating, replenishment, and breakdown. Oversee proper storage, labeling, and handling of food before and after events. Maintain a clean, organized, and professional kitchen environment. Prepare staff meals, both on events and weekly office “family” meals. Prepare and serve meals for catering tastings and samplings. We do private tasting and quarterly group tastings. Manage all inventory and purchasing. Receive and check deliveries and accuracy and quality. Maintain the organization of all walk-ins, freezers, dry storage, and prep areas. Clean, maintain, and deep‑clean kitchen equipment and prep spaces. Ensure all kitchens remain inspection‑ready at all times Support venue operations as needed by helping set layouts, move furniture, clean facilities, etc. Identify equipment needs, maintenance issues, and operational improvements. Ensure customer service standards are held to the highest expectations. Communicate unsatisfactory feedback regarding the performance of staff members to the appropriate staff. Document event details, inventory, and recap reports through digital recap forms. As this is an office and event-based job, our Catering Chef is expected to work all food events, supplementing time in the office for prep and other duties. Most events are Thursday-Friday, with some Sunday-Tuesday events. You can expect to work 1-3 evening/weekend shifts per week. Office and prep hours have some flexibility, as long as the work is getting done and the schedule is communicated and agreed upon by our Director of Operations. Our weekly pay period runs Wednesday-Tuesday with the pay date on the following Tuesday. We are open to this being a part-time role as well, although being present at the events would still be a priority. Attend and be well-prepared for all event shifts, staff meetings, training, and retreats. Manage and prioritize incoming tasks and requests from the CEO, Director of Operations, and senior team members. Own a cell phone with text, voice, and data plan that can be used for work purposes. Provide exceptional customer service to our clients and guests. Be familiar with all policies, products, and services offered by our company. Continue to foster the company culture of High Spirits Hospitality by being an active, passionate member of the operations and event teams. Hourly rate of $22-$24 an hour. Bartending shifts are eligible to participate in shared tip pools, Venue Captain shifts are not. Paid orientation and training provided. Eligible to participate in our Employee Referral Bonus programs. Full-time employees also receive paid holidays, paid time off, and access to health insurance.

Must have at least 3 years of kitchen experience, preferably at least 1 year of catering/banquet experience. Must maintain a ServSafe Food Manager certificate. Must be able to lift, move, and carry 50lbs without assistance. Must be able to work independently without supervision. Must be available for regular nights, weekends, and some holidays. Must adhere to our Company’s Wellness Policy.