Event Chef-Omaha

Job Description

Job Description

Summary/Objective

The Event Chef position prepares and executes food for private events. Events range from 20 people up to 250+ people. This person will work in close coordination with our Events Manager and event staff to understand and execute Banquet Event Orders (BEO’s) promptly and efficiently. It’s an exciting role to show off culinary skills to wow our guests who book events with us.

Core Values

Big Grove only hires and retains people who exhibit our core values. Our Core Values are:

1. Set the Tone

2. Thirst for Improvement

3. We Care

4. Practice Candor

5. Passion Driven

You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Menu Planning and Preparation

• Plan and prepare menus based on client needs, theme, dietary restrictions and budget in coordination with the Event Manager and CDC

• Prepare, cook and present high-quality food for events varying in size

• Ensure consistency in taste, appearance and quality; delivering exceptional food to provide an amazing guest experience

• Attend weekly events meeting to develop game plan for events

Event Execution

• Coordinate food production timelines

• Oversee food setup, buffets, plated service or action stations

• Assist in the set up/tear down for all special events

• Make adjustments as needed during events to accommodate last minute changes

Kitchen and Staff Management

• Ensure that all private events are staffed appropriately for BOH

• Supervise and train kitchen staff and culinary event team members

• Ability to delegate tasks and monitor staff performance during food preparation and service

• Foster teamwork and maintain a positive work environment

Food Safety and Sanitation

• Maintain safe, sanitary organized kitchen and event space

• Ensure compliance with food safety regulations and sanitation standards

• Monitor proper food handling, storage and temperature controls

Inventory and Purchasing

• Ability to read and execute on BEO’s

• Cost all food items appropriately and operate per budget

• Must be able to understand and use Sysco Studio

• Oversee deliveries for quality and accuracy

Client Collaboration

• Meet with clients or Event Manager to discuss menu preference and special requests

• Address client/guest concerns professionally before and during events

• Ability to recommend menu items and upsell menu options

Equipment and Logistics

• Coordinate transportation of food and equipment to off-site catering events

• Ensure proper set up and operation of kitchen equipment at on/off-site events

• Verifying all necessary supplies are available prior to event start time

Competencies

1. Team Focused Approach: Confident in team; promotes teamwork, accountability and a positive work environment.

2. Project & Timeline Management: Manages multiple events and deadlines with strong organization and attention to detail.

3. Communication & Presence: Professional, clear communicator with strong client-facing confidence and calm leadership under pressure.

4. Financial Discipline: Understands pricing, budget management, and cost control to protect profitability.

5. Creativity + Execution: Brings ideas to life while maintaining brand standards and operational feasibility.

6. Technical Proficiency: Comfortable with event tools/software, POS basics, and tracking/reporting.

7. Problem Solver: Responds quickly to unexpected situations such as equipment failures, supply shortages or schedule/timeline changes

Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify BGB values, vision, standards, and culture.

Supervisory Responsibility

BOH staff assigned to work the event.

Work Environment

This position operates in a hospitality/ brewery environment. This role routinely uses cleaning supplies and point of sale terminal systems. The Event Chef works in a fast-paced, customer-facing hospitality environment. The role requires flexibility to adapt to changing business needs and demands.

• Physical Setting: Work is primarily performed in a taproom/restaurant setting, with frequent movement between front-of-house (FOH) and back-of-house (BOH) areas. The environment includes exposure to noise, crowds, varying temperatures (kitchen, patio, cooler), and occasional outdoor elements during events.

• Pace & Demands: The position involves frequent interruptions, managing multiple priorities and tight deadlines and last minute changes. Stressful situations will arise, demanding strong problem solving skills.

• Collaboration: This environment for this role is highly social, involving constant interaction with guests, vendors and staff and community partners. It requires regular interaction with team members across all departments (FOH, BOH, Brewery, and Corporate)

• Irregular Hours: Beyond standard office hours, event chefs are required to be present on-site during events, which often run through weekends and evenings

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.

• Physical Exertion: Frequent lifting, moving and carrying materials, equipment and supplies up to 50 pounds; occasionally up to 100 pounds with assistance

• Mobility: Must be able to stand and walk for extended periods of time.

• Reaching/Handling: Frequent use of hands and arms for reaching, handling, and operating equipment or POS systems.

• Setup and Execution: Frequent bending, crouching, kneeling, stretching, climbing stairs, and balancing and reaching to set up, manage and dismantle events.

• Sensory Requirements: Must be able to visually observe and communicate with guests and team members; ability to hear and respond to guest needs in a loud environment.

• Environmental Conditions: Exposure to loud noise, varying temperatures (kitchen heat, walk-in cooler cold, outdoor patios), cleaning supplies, and crowded spaces.

Position Type and Expected Hours of Work

This is a full-time position and hours of work/days may vary from week to week. Hours expected to be worked are 30+ per week. Evening and weekends are a key requirement to support events or general taproom operations, with the ability to adjust and flex hours to accommodate guests, vendors or community leaders.

Travel

Minimal travel may be required

Preferred Education and Experience

1. Culinary degree or formal culinary training preferred; equivalent combination of education and relevant experience considered.

2. Minimum of 2-3 years of professional culinary experience, including high-volume catering, banquet, restaurant, or event production.

3. Previous leadership or supervisory experience in a kitchen environment preferred.

4. Experience planning and executing menus for events of varying sizes, including coordinating prep, production, staffing, timing, and service.

5. Working knowledge of food safety, sanitation, allergen awareness, inventory management, and cost control.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.