Assistant Field Chef
Description

Position Summary

The Assistant Field Chef is responsible for fabricating off-premise production of foods according to service guidelines.  This responsibility includes maintaining proper storage and sanitation procedures with regard to cooking, holding, and serving food. This position will work closely with Field Chef to coordinate timing, special orders and plate-up specifications.  The Assistant Field Chef will work at a variety of venues located throughout the Chicago-land area. All actions are geared toward achieving total guest satisfaction.  


 Duties and Responsibilities

  • Set-up and organize kitchen and supplies for the most efficient production of food as delegated by Field/Head Chef.
  • Remain focused during pre-shift meeting as Chef will communicate details related to food (presentation, flavor profile and timing).
  • Practice proper safe food handling procedures.
  • Break down and clean kitchen after events, maintaining Blue Plate standards of sanitation and cleanliness.
  • Sign-in at scheduled arrival time and out at scheduled departure time.
  • Report to work in proper uniform as outlined in the Back of the House Dress Code Policy.
  • Perform other relevant duties as required.
Requirements

Job requirements include but are not limited to, knife skills, basic mise en place skills, plating, set up and breakdown of kitchens, cleaning, and good communication skills. Cave cooking experience is preferred. Assistant chefs are expected to bring their own knife kits to all shifts.  Experience in off premise catering is preferred. An ideal candidate will most importantly work well with others and come to work with a good attitude. All actions are geared toward achieving total guest satisfaction.


Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

  • High school diploma required.  Culinary Arts degree or advanced culinary certification is preferred.
  • Applicants must have at least 2 years of culinary experience
  • Prior restaurant, kitchen, or catering experience is required.     
  • Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

  • Ability to take direction and execute appropriately.
  • Excellent organization skills with a strong attention to detail.
  • Impeccable service standards.
  • Basic food knowledge.

Language Skills: Ability to read, write and speak English proficiently. Bilingual skills preferred.


Physical Demands: The physical demands describe here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential function.

  • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
  • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
  • Regularly required to lift and/or move up to 60 lbs.
  • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.


Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • May work in extreme heat and cold (non-weather and weather).
  • May work in wet conditions (non-weather and weather).
  • Noise level is low to moderate.
  • May work near toxic/caustic chemical and with fumes or airborne particles.
  • Will work near moving or mechanical parts.

Blue Plate Catering is an Equal Employment Opportunity employer.  Candidates are considered for employment with Blue Plate Catering without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other classification protected by applicable federal, state or local law.

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