Field Chef

Job Responsibilities

• Execute off-premise events as scheduled, including but not limited to plated dinners, passed appetizer parties, and station buffets, ranging from 10 to 1000 people
• Report to TPG at hours assigned, to pack out equipment, check food products, review staffing and event paperwork, including photos specific to event
• Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus including but not limited to dietary/allergens notes, custom menu preparation, event logistics and venue details
• Report to event venue, build kitchen layout, direct teams to set up clean and organized stations, double check food accuracy, and review all menu items and timeline, demonstrate plating process
• Note of any missing and/or inaccurate items, discuss with Event Manager, for timely communications with PE Chefs/Warehouse Team
• Alongside Event Manager, conduct pre-shift meetings, going over event type, timeline and details.
• Regularly taste food during preparation, ensure stations are tidy and up to sanitation guidelines throughout event
• Execute event, overseeing a consistent flow while adhering to timeline, adjusting in real time, and keeping in constant communication with Event Manager/FOH
• During event breakdown, separate and label caves for return to TPG, communicate with Sous Chefs about any returning products of note
• Work with Event Manager to ensure event space is clean, organized and arranged as it was prior to event
• Write event reports, highlighting team successes, and noting of any significant incidents/issues for further improvement, i.e. equipment malfunctions, food counts, quality of recipes, etc.
• Manage staffing issues and communicate with Lake Street Staffing management via email as needed

Qualifications and Requirements:

• City of Chicago Food Managers Certificate, ServSafe Manager’s Certification and Allergens Certification
• 5 years of experience in commercial kitchens, with exposure to high volume production
• 2 years of experience in off-premise catering/banquets
• Strong knowledge of various cooking methods and culinary techniques, excellent knife skills
• Familiarity with various kitchen equipment, including large skillets, combination ovens, and steam kettles
• Leadership skills with the ability to manage and motivate a team.
• Excellent time management and resource allocation abilities, ability to adjust to workplace changes
• Effective verbal and written communication skills
• Flexibility to work various shifts, including weekends and holidays as needed

Required Survey: 

We consider many factors as part of our talent process. One part of the process, we request that all applicants complete a short, 2-question survey. There are no right or wrong answers, just your answers. Please copy & paste the following link to start the application process: 

Compensation and Benefits:

• Employment type: Full-time, salary, exempt 
• Health, dental, and vision insurance 
• 401(K) after 1 year of employment 
• Paid time off and sick leave 
• Daily meal provided