The Catering Chef is a full-time position supporting the culinary team under supervision of the Culinary Director & Executive Chef.
They are responsible for preparing ingredients, assembling menu components, and managing their station during events, ensuring high-quality, accurate, and visually appealing presentations.
Key duties include food prep, using various cooking methods, maintaining inventory, labeling and storing ingredients, and following sanitation standards.
Requirements include a minimum of one year of cooking experience, strong knife skills, knowledge of kitchen equipment, adherence to safety and food handling regulations, and the ability to work in a fast-paced environment.
Candidates should demonstrate professionalism, teamwork, punctuality, physical ability to lift 50lbs, and reliable transportation.