Event Chef

Rocky Mountain Catering is a leading high-end catering company renowned for its exceptional cuisine, impeccable service, and creative event execution. We specialize in creating unforgettable culinary experiences for a diverse range of clients and events, from intimate gatherings to large-scale galas. We pride ourselves on using the finest ingredients, innovative techniques, and a collaborative team environment.

Job Description:

The Event Chef is primarily responsible for the food production and set-up at each event. You will follow company standards while setting up for the event, food procedures, cleaning, and personal hygiene. At times, the Event Chef is required to start their day at the kitchen to help load trucks with food items for the event and make sure food quantities and rentals are correct as it pertains to the event s BEO. You will report to the head event chef and executive chef. Additionally you will assist with leadership and mentorship of a team and displaying ALL Rocky Mountain Catering core values.

Rocky Mountain Catering core values:

Associate has the ability to be

RELENTLESS

Works diligently to problem solve and push through any challenges that arise.

Associate demonstrates ability to

COLLABORATE

Works and communicates with a collaborative effort across all departments.

Associate exudes

PASSION, POSITIVITY, AND ENTHUSIASM

Comes to work at Rocky Mountain Catering with an inspiring attitude.

Associate displays

INTEGRITY

Embodies the company vision and positively represents RMC to the community.

Associate strives to be

BETTER:

Always tries to make themselves better today than they were yesterday.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Leads in the cleanliness and organizational kitchen set-up at each event.

Study your BEO and food sheets and follow the proper timeline given.

Know your individually assigned job duties, which are delegated by the Head Event Chef.

Work warehouse kitchen shifts as well as event shifts.

Assists in production of all aspects of assigned event food production such as; hors d oeuvres, food stations, buffet, plated meals, drink stations, and desserts.

Display good customer relation skills when having to interact with guests, clients, and venue personnel.

Take photos of all food stations, buffets, and food plates and send the photos to the Sales Event Specialist.

Adhere to all event standard processes and HEC standard policies and procedures.

Ensure all guest food requirements per the BEO are set and ready 15 minutes before event start time.

Assists in the unloading and reloading of company vehicles at events.

Properly wrap, label, date, and store food items.

Ability to take and pass all training provided and required by HEC to complete daily operational duties.

Performs other duties as assigned.

EDUCATION AND EXPERIENCE REQUIREMENTS

High school diploma required. Preferred Culinary Graduate.

QUALIFICATIONS

Ability to multi-task to ensure proper flow of food through the event.

Ability to obtain any government required licenses or certification for example food handler s card and Servsafe Managers Food Safety Certification.

Two or more years experience as a Sous Chef and/or Head Chef in a high volume, hotel, catering company, or restaurant, upscale setting preferred.

Excellent oral and written communication skills.

Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Able to use judgment and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service.

Exceptional knowledge and understanding of various banquet/ event functions as it pertains to food. Must have high knowledge of food techniques, quality control, and food safety standards.

Must have reliable transportation and a valid driver s license.

Must be able to work 5 shifts a week. Availability Thursday - Sunday a must.

Ability to read and comprehend simple instructions, short correspondence, and memos.

Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Ability to follow instructions from pastry and executive chef.

Proficient working with details on a daily basis for prolonged periods of time.

Excellent knowledge, understanding and application of all fundamental techniques of pastry,confectionery and baked goods.

Skills and knowledge in the realm of kitchen production, various dessert styles, baked goods, batch recipes, confectionary and finishing techniques.

Ability to work effectively both individually and as part of a team.

Demonstrate leadership skills within your work group or station partners, displaying the ability to communicate effectively as a team player with supervisors, employees & customers; project a positive, self-motivated & professional attitude at all times.

WORK ENVIRONMENT

Most of the work is conducted at headquarters in a building that is temperature controlled. There are times that you will be working outdoors including seasonal weather.

PHYSICAL DEMANDS

During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.

The physical activity that you will be need to perform are:

Flexible and long hours.

Lifting up to 60 lbs. of force occasionally.

Standing and/or walking for long periods

Job DetailsPart-timeSalary:

$21.00-$25.00 per hour

DOEBenefits:

Can qualify for monthly bonus structure.

Complimentary meal most days.

Can qualify for an end of season trip incentive.

Shift:

8+ hour shiftDay shiftEvening shiftWeekly day range:

Most weekendsMonday to FridayOur company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.

Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.