Event Chef

FLSA: Non-Exempt Department: Guest Services Reports to: Director of Guest Services and/or Executive Field Chef Customary Days: Sunday through Saturday Customary Hours: Varies to include evenings, holidays, and extended hours as business requires. Are you passionate about crafting exceptional dishes that elevate events to unforgettable experiences? Do you thrive in the fast-paced energy of Chicago’s catering scene, where precision and teamwork turn every event into something special?

If so, then Blue Plate is where you belong!

Position Summary:

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, by 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.

Essential Functions

of

your Role:

Arrive Ready: Show up on time and sign in at your scheduled arrival time, dressed in accordance with our Back of House Dress Code Policy, and prepared to lead high-volume food production with precision. Get Your Assignment: Check in with the Event Supervisor to confirm event details, timing, menu specifications, and any special dietary considerations. Lead the Team: Check in kitchen staff, assign tasks, and ensure all personnel are properly dressed and equipped for service.

Master the Menu and Flow: Lead a pre-shift meeting, with the Event Supervisor, to review the menu, service style, kitchen flow, and any special guest considerations, ensuring seamless execution. Set Up for Success: Direct kitchen setup and organize supplies efficiently to support seamless food production. Oversee Food Production: Supervise food preparation, ensuring consistency, quality, and adherence to Blue Plate’s high culinary standards.

Coordinate Service: Work closely with the Event Supervisor to manage plating style, service timing, and any special requests. Practice Safe Food Handling: Ensure all food safety regulations and proper storage procedures are followed to maintain the highest level of cleanliness and compliance. Maintain Cleanliness: Supervise kitchen breakdown and cleaning, ensuring proper labeling and storage of leftovers. Coach and Lead: Hold kitchen staff accountable to all standard operating procedures and provide guidance as needed.

Manage Staffing and Budget : Monitor staffing levels to ensure efficient labor use while maintaining service quality and adhering to event budgets. Monitor Timing and Attendance: Release staff as duties are completed, ensuring accurate sign-in/out times without rounding. Complete Event Documentation: Fill out event summaries, performance notes, and any necessary paperwork, submitting them to management at the end of each shift.

Support the Production Kitchen: Assist in kitchen production as needed based on business demands. Engage in Team Development: Participate in hiring, training, performance reviews, and corrective action when necessary. Attend Meetings and Site Visits: Be present at department meetings and event site visits for planning purposes as required. Sign Out: Complete your shift by signing out at your scheduled departure time. Perform other relevant tasks as assigned by management to support event success.