Event Chef

Centennial, CO, USA|Onsite

Job Overview

Employment Type

Part-time

Hourly

Compensation

Hourly

Range $21.00 - $25.00

Work Schedule

Standard Hours

Day Shifts

Weekend Shifts

Benefits

monthly bonus structure

Complimentary Meal

End of season trip incentive

Job Description

Rocky Mountain Catering is a premier high-end catering company recognized for delivering exceptional culinary experiences, impeccable service, and creative event execution. Established as a leader in the hospitality industry, Rocky Mountain Catering specializes in providing unforgettable catering services for a diverse array of events ranging from intimate gatherings to large-scale galas. The company is committed to using the finest ingredients along with innovative cooking techniques to create dishes that satisfy and impress even the most discerning clients. Their collaborative team environment fosters a culture of excellence, encouraging all employees to embody core values such as relentlessness, collaboration, passion, positivity, enthusiasm, integrity, and continuous self-improvement.

The Event Chef role at Rocky Mountain Catering is a vital position that requires a deep commitment to quality, service, and leadership. The Event Chef is responsible for the food production and event setup, ensuring that all food and presentation standards meet company expectations. This position involves preparing food stations, buffets, plated meals, hors d oeuvres, desserts, and drink stations according to the event's Banquet Event Order (BEO) and food sheets while adhering to timelines. The role includes some physical preparation work at the kitchen, including helping with loading trucks and verifying the accuracy of food quantities and rentals. Reporting directly to the Head Event Chef and Executive Chef, the Event Chef assists in leading, mentoring, and motivating the team to meet and exceed client expectations.

This part-time role offers a competitive hourly wage ranging from $21.00 to $25.00 per hour depending on experience. Employees can qualify for a monthly bonus structure and an end of season trip incentive. Complimentary meals are provided on most workdays, supporting the team’s energy and morale. The role demands availability primarily from Thursday through Sunday, with shifts exceeding eight hours, including day and evening hours.

The successful candidate will thrive in a dynamic, fast-paced work environment that involves working indoors in a temperature-controlled kitchen and occasionally outdoors in seasonal weather. Physically, the role requires stamina for long hours on foot, the capability to lift up to 60 lbs occasionally, and the ability to follow strict safety and security protocols. The company fosters an inclusive environment respecting diversity and equal employment opportunities for all applicants and employees.

Job Requirements

High school diploma required
preferred culinary graduate
ability to multi-task
government required licenses or food safety certifications
two or more years experience as sous chef or head chef in upscale setting
excellent communication skills
proficiency in the workplace language
judgment and reasoning skills for emergencies
knowledge of banquet and event food functions
reliable transportation and valid driver’s license
availability for five shifts a week including Thursday to Sunday
reading and comprehension skills
ability to present information
ability to follow instructions
detail-oriented
pastry and confectionery skills
ability to work in a team
leadership and communication abilities

Job Qualifications

Ability to multi-task to ensure proper flow of food through the event
ability to obtain required government licenses or certifications such as food handler’s card and Servsafe Managers Food Safety Certification
two or more years experience as a Sous Chef and/or Head Chef in a high volume, hotel, catering company, or restaurant, upscale setting preferred
excellent oral and written communication skills
ability to speak, read, write and understand the primary language(s) used in the workplace
ability to use judgment and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service
exceptional knowledge of banquet and event functions as it pertains to food
high knowledge of food techniques, quality control, and food safety standards
must have reliable transportation and a valid driver’s license
ability to work five shifts a week with availability Thursday to Sunday
ability to read and comprehend simple instructions and correspondence
ability to present information effectively in one-on-one and group situations
ability to follow instructions from pastry and executive chefs
proficient with detail-oriented tasks
excellent knowledge and application of pastry, confectionery, and baked goods
skills and knowledge in kitchen production, various dessert styles, baked goods, batch recipes, confectionery, and finishing techniques
ability to work effectively individually and as part of a team
demonstrated leadership skills, effective communication, positive and professional attitude

Job Duties

Leads in the cleanliness and organizational kitchen set-up at each event
study BEO and food sheets and follow the proper timeline
know and execute individually assigned duties delegated by the Head Event Chef
work warehouse kitchen shifts as well as event shifts
assist in production of all aspects of assigned event food production such as hors d oeuvres, food stations, buffet, plated meals, drink stations, and desserts
display good customer relation skills when interacting with guests, clients, and venue personnel
take photos of all food stations, buffets, and food plates and send to the Sales Event Specialist
adhere to event standard processes and HEC standard policies and procedures
ensure all guest food requirements per BEO are set and ready 15 minutes before event start time
assist in unloading and reloading company vehicles at events
properly wrap, label, date, and store food items
take and pass all required training by HEC
perform other duties as assigned