Event Chef

ABOUT THE POSITION

Concorde Entertainment Group is looking for an experienced Event Chef to join the Catering & Events team on a full-time, permanent basis. Reporting to the Executive Chef, the Event Chef contributes to all back of house operations and is responsible for assisting the Executive Chef in several functions including but not limited to food preparation, inventory control, and employee training. The Event Chef must ensure the company image is always positively supported through remarkable client experiences with consistently high levels of service.

WHAT WE OFFER

• Annual Salary: $45,000.00 - $50,000.00
• Gratuities
• Paid leave for sick and bereavement
• Comprehensive company subsidized Health Benefits package 
• Cell Phone Allowance
• Duty meals
• Professional development financial support 
• 25% Company-wide food & beverage discount & access to frequent local business discounts/specials

WHAT YOU'LL DO

• Day to Day Operations              

  • Ensure consistent food preparation, production, and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both.
  • Oversee all aspects of food production, including involvement in menu planning and costing.
  • Follow proper reporting procedures for accidents and incidents to ensure follow-up/prevention, and ensure venue is complaint with Health & Safety Program.
  • Perform physical activities in a variety of environmental conditions that require moderate to maximum strength including sitting, climbing, lifting, balancing, walking, and handling of materials & kitchen equipment.

• Operational Planning & Problem Solving

  • Demonstrate exceptional organization and forward planning by anticipating daily operational requirements, identifying equipment and resource needs, and proactively preparing for environmental, situational, and operational challenges.
  • Evaluate event logistics in advance and implement solutions that improve efficiency, guest experience, and overall event execution.
  • Think critically and adapt quickly in dynamic environments, developing creative and effective solutions to complex challenges while working with limited resources and tight timelines.
  • Maintain a strong focus on risk mitigation and contingency planning to ensure successful event outcomes.
  • Set and organize events calendars, schedule employees, and draw event site plans if needed.
  • Maintain ongoing communication and provide input to Head Chef of Events for menus, recipes, and processes that will increase revenue and productivity, decrease expenses, and improve customer service and food quality.

• Communication & Relationship Management

  • Foster positive working relationships and maintain clear, professional communication with clients, vendors, building management, event partners, and internal team members.
  • Provide training, coaching, mentorship, motivation, and direction to all back of house staff, continually striving to develop staff in all areas of culinary and leadership skills.
  • Collaborate effectively across departments, Concorde venues and external stakeholders to ensure seamless event planning and execution.
  • Maintain ongoing communication and provide input to Head Chef of Events for menus, recipes, and processes that will increase revenue and productivity, decrease expenses, and improve customer service and food quality.

• Transportation & Equipment Management

  • Confidently and safely operate large catering vehicles and cargo vans while transporting personnel, equipment, and food to and from event locations.
  • Ensure vehicles, equipment, and event assets are organized, maintained, and event-ready.

• Technical & Event Infrastructure Knowledge

  • Possess strong event infrastructure planning skills, including assessing and coordinating electrical requirements, propane and gas connections, and live-fire cooking operations.
  • Identify power, fuel, and equipment needs in advance to ensure safe, compliant, and uninterrupted event execution.

WHAT YOU HAVE

• Previous experience with demonstrated success in a comparable role for an establishment of similar guest capacity, staff number, and affected by seasonality (at least 3 years preferred).
• Previous experience with operating large event caterings.
• Advanced knowledge of industry best practices, guest services and food and beverage.
• Strong communication skills with ability to establish and develop relationships with employees, partners, vendors, and customers.
• Demonstrated ability to consistently meet or exceed sales objectives and substantial knowledge and experience with executing a culinary program.
• Practiced leadership skills in a hospitality environment and demonstrated ability to manage and train a team while positively influencing employee behavior and development.
• Ability to maintain professionalism, control, and composure in difficult and stressful situations.
• Demonstrated ability to organize efficient work schedules, delegate tasks and work effectively under pressure to achieve objectives.
• Working knowledge of applicable employment related legislation. 
• Experience handling employee issues/concerns and executing performance management procedures including performance reviews, disciplinary actions, and terminations.
• Strong team player that leads by example and has demonstrated the ability to reliably execute or delegate work to meet objectives.
• Ability to fluently communicate in both written and verbal English.
• Food Safe Certification is required but can be obtained within 30 days of joining.
• Ability to stand for entire duration of the shift (up to 12 hours).
• Comfortable using Microsoft Office Suite.
• Possess high professional ethics and avoid extreme familiarity or conflicts with other.
• Must be over 18 as alcohol service and open scheduling availability is a requirement.