2nd Chef

**Job Overview**

**Key Responsibilities**

**Menu Creation & Planning**:

- Collaborate with the Head Chef to understand specific event requirements, dietary preferences, and restrictions.
- Prepare menus for a wide range of events, including weddings, corporate functions, and parties, with an emphasis on creativity and seasonal fresh ingredients.

**Team Leadership & Supervision**:

- Assist with kitchen staff for prep and at off-site events, ensuring smooth operations, efficient preparation, and high standards of food quality.

**Offsite Operations**:

- Assist with the execution of event menus at off-site venues, ensuring food is prepared, presented, and served to the highest standard.
- Coordinate logistics, including travel, setup, and breakdown of kitchen stations at various event locations.

**Quality Control**:

- Ensure all dishes meet the established quality standards and are delivered on time.
- Monitor food safety and hygiene standards to ensure regulatory compliance.

**Budget & Inventory Management**:

- Assist in ordering supplies and maintaining kitchen equipment.

**Client Relations**:

- Represent the company at events and interact with clients to ensure their culinary needs and expectations are met.
- Handle any special requests or issues with professionalism and a customer-focused approach.

**Qualifications & Experience**
- At least 2 years of experience (Sous Chef, Chef de Partie, Banquet Chef, or similar).
- Strong knowledge of food safety standards and kitchen operations.
- Current Food Handlers Certificate
- Excellent leadership and customer service skills
- Effective communication skills to collaborate with both the kitchen and front-of-house teams.
- Strong organizational skills with the ability to manage multiple tasks
- Exceptional time management and organizational abilities.
- Ability to work under pressure in a fast-paced environment
- A passion for hospitality and delivering high-quality food service experiences.

**Preferred Skills & Traits**:

- Experience with volume catering, preparing menus fresh for each in a timely manner
- A culinary degree or relevant certifications are a plus.
- Ability to adapt to different culinary styles and client preferences.
- Flexibility with working hours, including some evenings and weekends.
- Valid G-licence.

**Working Conditions**:

- Ability to travel to various off-site locations for events.
- Physical ability to stand for long hours and manage the physical demands of off-site catering operations, including lifting.
- The ability to drive a trailer - is a bonus.

**Benefits**:

- Flexible working hours: generally day shifts mid week, and Saturday 12 - 10 pm

Join us as we create memorable events through exceptional cuisine and outstanding service

**Job Types**: Full-time, Part-time

Pay: From $23.00 per hour

Expected hours: 30 - 35 per week

Additional pay:

- Tips

**Benefits**:

- Flexible schedule
- On-site parking

Schedule:

- 8 hour shift
- Weekends as needed

**Experience**:

- banqueting: 3 years (required)

Licence/Certification:

- Driving Licence (preferred)
- Food Handler Certification (required)

Work Location: In person

Application deadline: 2025-06-27
Expected start date: 2025-07-07