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Event Chef
Summary
Event Chef
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 125 W 55th St, New York, NY 10019, USA |
Event Chef
Description
Recognized as one of the finest Mediterranean seafood restaurants in the world, Estiatorio Milos was founded by acclaimed chef Costas Spiliadis who has made it an unparalleled culinary destination in Montreal, New York, Athens, Las Vegas, Miami and London. Our New York Location is currently seeking a Event Chef to join our team!
Job Description: Event Chef
Report to: Executive Chef
POSITION SUMMARY
Major Duties & Responsibilities
• Work closely with various clients to prepare a variety of balanced, attractive and cost-effective menu options
• Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and take down responsibilities are properly and efficiently executed
• Perform all types of high-volume food production and preparation duties
• Write production sheets and production lists, perform various inventory, receiving and quality control tasks, consistently monitoring kitchen operations and cleanliness
• Build and maintain relationships with team members and front of house management alike, reinforcing Estiatorio Milos's values daily
• Ensure fiscal responsibility for food and labor costs for each event
• As a leader, build a culture that revolves around the experience and enjoyment of food and cooking
• Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
• Lead staff briefings and meetings
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote Estiatorio Milos's Catering services
• Represent Estiatorio Milos's special demonstrations, special events, or theme activities to promote the company
• Other duties as assigned or required
Qualifications
• Minimum of three (3) years progressive experience as an Event Chef or Sous Chef
• Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures
• Prior work experience in a high volume production setting with experience in off-site catering, and kitchen management
• Excellent interpersonal skills required to effectively motivate, direct, and lead assigned employees; charismatic leader
• Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks
• A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks.
• Strong business acumen; organized and methodical team-oriented worker
• Must possess excellent communication skills
• Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects
• Intermediate knowledge of Microsoft Office Word and Excel
Job Description: Event Chef
Report to: Executive Chef
POSITION SUMMARY
Major Duties & Responsibilities
• Work closely with various clients to prepare a variety of balanced, attractive and cost-effective menu options
• Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and take down responsibilities are properly and efficiently executed
• Perform all types of high-volume food production and preparation duties
• Write production sheets and production lists, perform various inventory, receiving and quality control tasks, consistently monitoring kitchen operations and cleanliness
• Build and maintain relationships with team members and front of house management alike, reinforcing Estiatorio Milos's values daily
• Ensure fiscal responsibility for food and labor costs for each event
• As a leader, build a culture that revolves around the experience and enjoyment of food and cooking
• Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
• Lead staff briefings and meetings
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote Estiatorio Milos's Catering services
• Represent Estiatorio Milos's special demonstrations, special events, or theme activities to promote the company
• Other duties as assigned or required
Qualifications
• Minimum of three (3) years progressive experience as an Event Chef or Sous Chef
• Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures
• Prior work experience in a high volume production setting with experience in off-site catering, and kitchen management
• Excellent interpersonal skills required to effectively motivate, direct, and lead assigned employees; charismatic leader
• Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks
• A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks.
• Strong business acumen; organized and methodical team-oriented worker
• Must possess excellent communication skills
• Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects
• Intermediate knowledge of Microsoft Office Word and Excel
Recognized as one of the finest Mediterranean seafood restaurants in the world, Estiatorio Milos was founded by acclaimed chef Costas Spiliadis who has made it an unparalleled culinary destination in Montreal, New York, Athens, Las Vegas, Miami and London. Our New York Location is currently seeking a Event Chef to join our team!
Job Description: Event Chef
Report to: Executive Chef
POSITION SUMMARY
Major Duties & Responsibilities
• Work closely with various clients to prepare a variety of balanced, attractive and cost-effective menu options
• Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and take down responsibilities are properly and efficiently executed
• Perform all types of high-volume food production and preparation duties
• Write production sheets and production lists, perform various inventory, receiving and quality control tasks, consistently monitoring kitchen operations and cleanliness
• Build and maintain relationships with team members and front of house management alike, reinforcing Estiatorio Milos's values daily
• Ensure fiscal responsibility for food and labor costs for each event
• As a leader, build a culture that revolves around the experience and enjoyment of food and cooking
• Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
• Lead staff briefings and meetings
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote Estiatorio Milos's Catering services
• Represent Estiatorio Milos's special demonstrations, special events, or theme activities to promote the company
• Other duties as assigned or required
Qualifications
• Minimum of three (3) years progressive experience as an Event Chef or Sous Chef
• Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures
• Prior work experience in a high volume production setting with experience in off-site catering, and kitchen management
• Excellent interpersonal skills required to effectively motivate, direct, and lead assigned employees; charismatic leader
• Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks
• A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks.
• Strong business acumen; organized and methodical team-oriented worker
• Must possess excellent communication skills
• Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects
• Intermediate knowledge of Microsoft Office Word and Excel
Job Description: Event Chef
Report to: Executive Chef
POSITION SUMMARY
Major Duties & Responsibilities
• Work closely with various clients to prepare a variety of balanced, attractive and cost-effective menu options
• Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and take down responsibilities are properly and efficiently executed
• Perform all types of high-volume food production and preparation duties
• Write production sheets and production lists, perform various inventory, receiving and quality control tasks, consistently monitoring kitchen operations and cleanliness
• Build and maintain relationships with team members and front of house management alike, reinforcing Estiatorio Milos's values daily
• Ensure fiscal responsibility for food and labor costs for each event
• As a leader, build a culture that revolves around the experience and enjoyment of food and cooking
• Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services.
• Lead staff briefings and meetings
• Demonstrates high personal integrity, business ethics and takes every opportunity to promote Estiatorio Milos's Catering services
• Represent Estiatorio Milos's special demonstrations, special events, or theme activities to promote the company
• Other duties as assigned or required
Qualifications
• Minimum of three (3) years progressive experience as an Event Chef or Sous Chef
• Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures
• Prior work experience in a high volume production setting with experience in off-site catering, and kitchen management
• Excellent interpersonal skills required to effectively motivate, direct, and lead assigned employees; charismatic leader
• Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks
• A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks.
• Strong business acumen; organized and methodical team-oriented worker
• Must possess excellent communication skills
• Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects
• Intermediate knowledge of Microsoft Office Word and Excel
Details
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
| Location | 125 W 55th St, New York, NY 10019, USA |
Skills
Fine Dining Experience
New York Restaurant experience
Fast-Paced Experience
Food Safety
Food Preparation
Safe Food Handling
By applying you confirm you have these skills.
Estiatorio Milos
| Salary | Competitive salary |
| Schedule | Full Time |
| Experience | Minimum 3 years of experience |
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125 W 55th St, New York, NY 10019, USA