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Now viewing: Event Chef/Line Cook
KA
Knife and Faulk
Event Chef/Line Cook
Entry-Level JobVerifiedNo experience needed
Job Description
Execute Knife & Faulk recipes independently and consistently, maintaining established standards for flavor, yield, technique, temperature, portioning, and presentation.
Complete assigned prep accurately and on schedule, following recipes, production quantities, storage procedures, labeling standards, and food-safety requirements.
Prepare and verify event chef kits, culinary equipment, food, and supporting materials before load-out, ensuring the field kitchen is equipped for successful execution.
Set up, operate, and break down field kitchens at event venues, adapting thoughtfully to varied environments while maintaining Knife & Faulk culinary and sanitation standards.
Manage on-site finishing, plate-up, replenishment, and culinary service timing in coordination with the Event Producer and service team.
Represent Knife & Faulk confidently and professionally in guest-facing environments, answering menu questions and speaking knowledgeably about ingredients, preparation, and presentation.
Respond to special requests and dietary or allergen-related needs with care, accuracy, and appropriate communication, following established food-safety protocols.
Maintain culinary quality and presentation throughout service, recognizing and correcting issues before food reaches the guest.
Communicate shortages, delays, equipment concerns, quality issues, or execution risks immediately so the appropriate adjustments can be made.
Complete post-event food audits and accurately report waste, unused product, inventory discrepancies, and recipe or yield inconsistencies.
Support daily kitchen readiness, checklists, inventory accuracy, cleaning, organization, and other culinary responsibilities between events.
Participate in ongoing culinary and service training to maintain mastery of the Knife & Faulk menu and continually strengthen technique.
Complete assigned prep accurately and on schedule, following recipes, production quantities, storage procedures, labeling standards, and food-safety requirements.
Prepare and verify event chef kits, culinary equipment, food, and supporting materials before load-out, ensuring the field kitchen is equipped for successful execution.
Set up, operate, and break down field kitchens at event venues, adapting thoughtfully to varied environments while maintaining Knife & Faulk culinary and sanitation standards.
Manage on-site finishing, plate-up, replenishment, and culinary service timing in coordination with the Event Producer and service team.
Represent Knife & Faulk confidently and professionally in guest-facing environments, answering menu questions and speaking knowledgeably about ingredients, preparation, and presentation.
Respond to special requests and dietary or allergen-related needs with care, accuracy, and appropriate communication, following established food-safety protocols.
Maintain culinary quality and presentation throughout service, recognizing and correcting issues before food reaches the guest.
Communicate shortages, delays, equipment concerns, quality issues, or execution risks immediately so the appropriate adjustments can be made.
Complete post-event food audits and accurately report waste, unused product, inventory discrepancies, and recipe or yield inconsistencies.
Support daily kitchen readiness, checklists, inventory accuracy, cleaning, organization, and other culinary responsibilities between events.
Participate in ongoing culinary and service training to maintain mastery of the Knife & Faulk menu and continually strengthen technique.