EVENT CHEF

## Description POSITION SUMMARY  The Event Chef is the Kitchen Manager responsible for the venue that they oversee or are supporting.  The Event Chef is charged with the overall management of the venue’s culinary operations including, but not limited to, ordering food, managing culinary and ops employees, managing workflow, providing oversight to all food production within that venue, as well as being the manager of all cooks, stewards, and ops employees in the venue.  

They are the point person for all things culinary, and will work in tandem with the Event Manager, Maître d’ and Head Server to ensure each event is flawlessly executed. Each team member is expected to assist when and where necessary. The Event Chef will be expected to perform other duties as assigned to meet business needs.

ESSENTIAL DUTIES & RESPONSIBILITIES  Personal Conduct  
• Displays energy, persistence, and passion for position.  
• Exemplifies and exhibits CEG Core Values and Mission Statement on a consistent basis.  
• Demonstrates innovation in new ideas and solutions.  
• Adapts to changes in the work environment; able to deal with frequent change, delays, or unexpected events; motivates others with enthusiasm to embrace change.  
• Accepts new responsibilities without being asked.  
• Maintains a positive, professional environment in the kitchen.  
• Actively participates in meetings and focuses on solutions to problems.  
• Uses objectives, schedules, policies, and procedures to obtain desired levels of productivity.  
• Adheres to all job relevant manuals, checklists, and standard operating procedures.

Quality of Judgment/Decision Making  
• Makes sound decisions through consideration of all facts, areas, and people affected or involved.  
• Makes effective and timely decisions, especially in high priority and stressful situations.  
• Incorporates others in decision making processes, using discretion of when and to whom information is disclosed.  
• Defines, anticipates, and prevents problems; overcomes obstacles and generates alternative solutions.  Cost Control  
• Minimizes waste; treats food with respect and care; makes sure food is handled in a way that maximizes freshness and shelf life.  
• Keeps walk-ins organized and free of extraneous items; all unused or unnecessary items are returned to commissary in timely manner.  
• Records and reports waste.  Teamwork  
• Establishes and maintains effective relations; exhibits tact and consideration for others.  
• Offers assistance and support to co-workers; works cooperatively in group situations; works actively to resolve conflicts.  
• Balances team and individual responsibilities; exhibits objectivity and openness to others' views; puts success of team above own interests.  Personnel Administration and Management Interaction  
• Sets clear performance expectations through direction and goals; defines quantity, quality and time for each expectation.  
• Reviews employee performances regarding the levels of quantity, quality and timeliness achieved.  
• Communicates performance feedback honestly, professionally, and in timely manner; coaches’ employees as needed to improve performance.  
• Interacts with all employees to develop a high level of teamwork, productivity and morale; resolves conflicts constructively and professionally.  
• Delegates tasks according to employee capabilities and development goals; sets clear objectives and priorities.  
• Consistently communicates with venue’s Diamond team and maintains strong working relationships.  
• Reviews all event timelines and duties with staff; communicates any changes throughout the event; ensures all team members are on task and on schedule.  
• Manages event labor budget.  
• The ability to supervise and coordinate kitchen…