What are the responsibilities and job description for the Freelance Lead Chefs - Catered Events position at Gourmet Galley Catering?
Who We Are: Gourmet Galley Catering is a full service, custom caterer with over 25 years of experience.
What We Need: We are looking for part-time Event Lead Chefs for on call banquet hors d’oeuvres, entree and dessert production supervision for Gourmet Galley Catering events.
This is a part-time, per diem supervisory position.
Responsibilities:
- Supervise the set up, clean up and breakdown of kitchen area at events
- Prepare hors d’oeuvres, first courses, main courses and desserts in both existing production kitchens and pop up remote tent kitchens offsite
- Preview menu, review dish presentations, requisition appropriate equipment
- Preview event with head chef to resolve outstanding issues re timing, presentations and kitchen set up and break down
- While on site you will effectively communicate with team members regarding menu items and the event schedule
- Supervise the set up of the designated Kitchen area to serve hors d’oeuvres, harvest table, first course, plated or buffet entree and dessert in succession
- Effectively interact with the event director to manage timely production of each required course from cocktail hour through to late night snacks and to go take away items
- Supervise the hourly limits of event cook shifts, assign closing duties, perform event tasks within hourly guidelines in cooperation with the Event Director
Requirements and Skills:
- Experience in the food industry, preferably in a fast-paced, high-volume environment
- Catering experience preferred but not essential
- ServSafe certification preferred, but not required
- Must be available to work nights and weekends
- Must have reliable transportation and commute to event locations, travel time will be paid.
- Must be able to lift up to 30 pounds and perform tasks while standing and moving for 5 to 8 hours depending on event size, nature and duration.
- Ability to work in a team environment and communicate with other team members effectively
- Ability to utilize provided personnel and equipment to produce menu items to provided specifications and quality level within the timelines of the event parameters
- Must be able to perform and prioritize multiple tasks simultaneously in a fast paced environment
- Strong problem-solving, judgment, and critical thinking skills
- Schedule may vary based on business demand
- Weekend availability Friday through Sunday is a must
Compensation: Hourly rate dependent upon experience, $25 - $35 per hour
Job Type: Part-time
Pay: $25.00 - $35.00 per hour
Benefits:
- Flexible schedule
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Application Question(s):
- How do you ensure your team stays organized and efficient during a busy event?
- Are you available to work Friday, Saturday, and Sundays?
- Could you share your experience as a lead chef, particularly in a catering or restaurant environment?
- What’s your go-to dish when you want to impress a crowd?
Experience:
- Culinary experience: 1 year (Preferred)
Work Location: On the road
Salary : $25 - $35