Event Chef

General Duties

• Work in a calm, safe, productive and organized fashion, one that instills a positive work environment for your co-workers

• Daily food production as directed by Executive Chef, Chef De Cuisine or Corporate Chef for all catered events and other A Sharper Palate (A.S.P.) endeavors as they evolve
• Actively participate in purchasing and inventory control duties to lower food and labor costs and maximize profitability. Help to develop a useful rotation of extra or left over foods into family meal or specials in future A.S.P. endeavors
• Knowledge of all aspects of A.S.P. handbook, goals of the company, food items, service standards, established procedures for front of the house staff and location of everything in the buildings.
• Strive to constantly improve or at least maintain current standards of food taste, presentation and appearance.
• Consistently adhere to written recipes and taste everything you make, every time
• Ability to set and break down all aspects of catered functions, to perform all action stations

Daily Duties

• Adherence to proper sanitation and food safety standards as mandated by the state health department as well as A.S. P. management. Maintain cleanliness and use best practices in the kitchen. Assist Chef with the supervision of fellow employees in this regard as cleanliness and safety are everyone’s responsibility

• Assist with the “Kitchen Daily Cleaning Duties” checklist as directed
• Responsible for insuring proper care and maintenance of all kitchen equipment, notify chef of any perceived repair needs
• Able to read and interpret menus, establish prep quantities
• Assist with receiving and storage of food deliveries, communicate any questionable items to chef before signing an invoice
• Expedite and supervise the packing and loading of the kitchen portion of events before departure time, conduct a double check once the vehicle is loaded

Position Specific Duties

• Work an average of 45 hours per week(hourly), sometimes to exceed 50 hours per week depending on business volume
• Work 1-3 catered events per week as needed
• Cell phone usage is to be kept to a minimum, personal calls should only be made during your lunch break. Please advise friends and family to call the A.S.P. phone number only in case of emergency.
• Propose 1 (or more) new catered food item or concept each week, test and write recipes for these item(s) then serve the dish at lunch if possible. These may also be ways to significantly improve or alter a current menu item
• Have an awareness of the front of the house during events and be proactive in helping them if need be to make sure the guest experience is perfect