Event Chef

BLUE PLATE CATERING LTD•Chicago, IL

5d•$25 - $35•Onsite

About The Position

At Blue Plate, a staple in Chicago's catering industry, we specialize in crafting extraordinary culinary experiences that leave a lasting impression on our guests. As an Event Chef, you will be responsible for preparing and overseeing high-quality dishes for off-premises events. Your leadership and expertise will ensure seamless execution, from food preparation to final plating, maintaining the highest standards of quality, presentation, and service.

Requirements

High school diploma or equivalent required.
Must possess strong culinary skills or advanced cooking and production techniques applicable to off-site functions.
Minimum of 6 years of successful experience in the hospitality industry, preferably in catering or hotel food service.
Ability to identify, address, and resolve challenges in real-time while escalating issues to leadership when necessary.
Strong organizational skills with exceptional attention to detail.
Ability to prioritize, multitask, and manage time effectively in a high-pressure setting.
Dedication to quality by maintaining impeccable service and food preparation standards.
Solid foundational food knowledge, including proper handling, preparation techniques, and food safety practices.
Consistently uphold Blue Plate’s quality and service standards while maintaining a positive attitude when interacting with clients, guests, and fellow team members.
Proficiency in English (reading, writing, and speaking) is required.

Nice To Haves

Culinary Arts degree or advanced culinary certification is preferred.
Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.
Bilingual skills are a plus.

Responsibilities

Arrive on time and dressed according to the Back of House Dress Code Policy, prepared for high-volume food production.
Check in with the Event Supervisor to confirm event details, menu specifications, and dietary considerations.
Check in kitchen staff, assign tasks, and ensure proper dress and equipment.
Lead a pre-shift meeting to review the menu, service style, kitchen flow, and special guest considerations.
Direct kitchen setup and organize supplies for efficient food production.
Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards.
Work closely with the Event Supervisor to manage plating style, service timing, and special requests.
Ensure all food safety regulations and proper storage procedures are followed.
Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers.
Hold kitchen staff accountable to standard operating procedures and provide guidance.
Monitor staffing levels for efficient labor use and service quality, while adhering to event budgets.
Monitor timing and attendance, releasing staff as duties are completed and ensuring accurate sign-in/out times.
Fill out event summaries, performance notes, and necessary paperwork, submitting them to management.
Assist in kitchen production as needed based on business demands.
Participate in hiring, training, performance reviews, and corrective action.
Attend department meetings and event site visits for planning purposes.
Complete shift by signing out at scheduled departure time.
Perform other relevant tasks as assigned by management to support event success.