HEAD CHEF - OFF PREMISE

Description

Event Managers serve as the on-site leaders responsible for the overall success of each event.

Responsibilities include:

• Overseeing event setup, execution, and breakdown
   
• Leading and directing service staff including servers, bartenders, and porters
   
• Ensuring smooth communication between FOH and BOH teams
   
• Maintaining service standards and guest satisfaction throughout the event
   
• Managing event timelines and ensuring all details are executed properly
   
• Troubleshooting issues and making real-time decisions to ensure a seamless guest experience
   
• Acting as the primary point of contact during events
   

Event Chefs lead the culinary execution of our off-premise events and ensure all food is prepared, presented, and served at the highest standards.

Responsibilities include:

• Leading kitchen teams during off-site events
   
• Overseeing food preparation, plating, and presentation
   
• Ensuring food quality, consistency, and timing during service
   
• Managing kitchen setup and breakdown at event locations
   
• Maintaining food safety and sanitation standards
   
• Coordinating with event managers to ensure smooth service flow
   
• Training and mentoring cooks and culinary team members
   

Ideal candidates will demonstrate:

• Strong leadership and team management skills
   
• Ability to remain calm and organized in fast-paced environments
   
• Excellent communication and problem-solving abilities
   
• High standards for hospitality, service, and culinary execution
   
• Professionalism and accountability
   
• A collaborative mindset and team-first attitude
   

Previous experience in catering, banquet, restaurant, or large-scale event environments is strongly preferred.

Because the majority of events take place on weekends, weekend availability is required.

Events take place at various venues throughout Chicago and surrounding areas.

Requirements