Role SummaryThis role is the culinary point person for private events, sitting between event planning and the kitchen team. This role works up to about 30 hours a week, with the exact schedule shifting based on event volume. The main focus is events taking place in the Tasting Room or in Grand Ciel Hall.

This Role IsThe culinary owner of every event in the Tasting Room and Grand Ciel Hall, from planning through executionThe point of contact for the event planning team on any kitchen related question or needPresent in the kitchen during peak event service, ready to prepare additional food or adjust as neededA close partner to the other Events Lead Cook or Junior Sous Chef and to the Tasting Room team when events land thereThis Role Is NotA role with independent authority to schedule cooks. Coverage is coordinated with the chef and the other events focused leadA role that sets the daily cleaning checklists and prep lists on its own. Those are built consistently with the rest of the Woodinville kitchen leadsA full time position. Hours vary week to week with event volume, and this role does not carry full time benefitsEvent Planning and DocumentationAct as the culinary point of contact between the event planning team and the kitchen for every event in the Tasting Room and Grand Ciel HallMaintain and reference the kitchen sheet for each event, the kitchen facing section of the event order, and keep current copies posted for the teamWork with event planners to resolve any missing details on the kitchen sheet ahead of the eventWork with the event planning team on special menu needs, dietary accommodations, or off menu requests, and serve as the point of contact if a guest asks for something specialServe as the point of contact if a guest count changes last minute, to help determine what can and cannot be accommodatedPrep and CoordinationCreate prep lists and plan out order guides for events, in coordination with the Sous Chef or Executive ChefWork with the other Events Lead Cook, Junior Sous Chef, along with the chef, to map out prep needs and assign them to the teamIn the chef s absence, coordinate with the rest of the team to make sure everything is ready for an eventWhen an event is in the Tasting Room, coordinate with the Tasting Room event lead and the Tasting Room Cooks to make sure the kitchen side of the event is coveredHelp make sure a cook is assigned to each event that needs one, in coordination with the chef and the other events focused leadDuring the EventAct as the owner of the event on the kitchen teamWork as a team with the front of house event lead to keep the event running smoothlyBe present in the kitchen during peak event service, available to prepare additional food or make adjustments as neededDocumentation, Cleaning, and OrderingHelp create and maintain daily, weekly, and monthly cleaning listsHelp create and maintain daily checklists, prep lists, and order guidesWork with the Sous Chef and Executive Chef on ordering for upcoming eventsWrite and document recipes for event menu itemsCreate menu spec sheets so expectations and execution are clearly documented for every event dishDecision Rights and EscalationDay of event coordination and last minute adjustments

• this role decides in the momentCook coverage for events
• coordinated with the chef and the other events focused lead. This role does not schedule independentlySpecial dietary or off menu guest requests
• this role is the point of contact and coordinates the answer with the kitchenMenu changes
• not this role s decision.

Ideas go to the Sous Chef and Executive ChefPhysical Requirements and ComplianceAbility to stand and walk for extended periods during eventsAbility to lift and carry up to 50 poundsAbility to work in a fast paced environment during peak event service, including last minute changesFull compliance with Washington State food safety guidelines and DeLille health code standardsWhat We Are Looking ForStrong planning and organizational skills, given the coordination this role requires across event planning, the kitchen, and front of housePrevious cooking experience, with event or catering experience a strong assetComfort working independently and making decisions in the moment during an eventClear, proactive communication with planners, chefs, and other leadsWhat Success Looks LikeEvery event has a current, accurate kitchen sheet with no missing details by the day ofPrep and staffing for events are planned ahead of time, not scrambled together last minuteGuests with special requests or last minute changes get a clear answer quicklyA smooth, coordinated partnership with the front of house event lead during service