Catering Event Culinary

Event Production Lead and Event Culinary Assistants - on-site of events - evenings and weekend availability required: ·Expedite the packing of assigned event ·Coordinate with logistics packing of event trucks ·Arrival on site

• Organize on-site kitchen equipment and layout ·Coordinate all culinary requirements on site with the Event Manager ·Manage and direct all onsite culinary personnel ·Direct culinary activity on site to coordinate the time line of the event with the culinary presentations detailed in the BEO. ·Manage clean-up and breakdown of on-site kitchen after event is complete ·Fill out all post-event documents and sign out event culinary personnel
• Welcome Customers Restaurant team members set the tone for their guest’s dining experience. Some members, such as hosts and waiters, work in front facing roles. They are the first people customers meet when they walk through the door. These team members ensure that guests are quickly seated at the appropriate table. They also hand out menus and educate customers on available food options.
• Complete Food Preparation Before a restaurant opens, restaurant team members who work behind-the-scenes, such as cooks or line prep cooks ensure that certain foods are pre-made to facilitate faster service. They may cut and prep vegetables or cook menu items that take a long time to finish.
• Serve Food to Customers Once the food is prepared, any restaurant team member may be called upon to deliver it to a customer. Whether working in a casual dining or upscale setting, team members must pay attention to order numbers and understand seating charts to deliver the right food to the right people. To keep food service effective, team members may need to communicate with kitchen staff or management.
• Process Bill Payments Many restaurant team members handle all forms of money during their work shift. They are required to follow appropriate cash-out procedures or use a point of sale system to record a customer’s total and help them pay their bill. They collect payments from guests, returning the appropriate amount of change.
• Clean and Set Dining Areas Every restaurant team member works to keep up the appearance of the restaurant. During down times or in-between shifts, team members clean, sanitize, wipe down, or sweep areas where food is prepped or served. They also re-set tables, restocking dining utensils and menus to ensure every guest has what they need.