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Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Range $21.00 - $25.00
Work Schedule
Standard Hours
Day Shifts
Benefits
monthly bonus structure
Complimentary Meal
End of season trip incentive
Job Description
Rocky Mountain Catering is a premier high-end catering company known for delivering exceptional culinary experiences and impeccable event service. With a reputation built on quality, creativity, and collaboration, Rocky Mountain Catering specializes in catering for a wide range of events, from intimate private dinners to grand-scale galas. They are committed to using only the finest ingredients and advanced culinary techniques to craft unique dishes that leave a lasting impression on clients and guests alike. Proudly operating within the hospitality and catering industry, Rocky Mountain Catering places a strong emphasis on teamwork, professionalism, and continual improvement, all grounded in their core... Show More
Job Requirements
- High school diploma required
- Culinary graduate preferred
- Two or more years experience as Sous Chef or Head Chef in upscale catering or restaurant
- Must hold or obtain food handler's card and Servsafe Managers Food Safety Certification
- Must have reliable transportation and a valid driver's license
- Must be able to work five shifts a week including Thursday to Sunday
- Ability to lift up to 60 lbs occasionally
- Ability to stand and/or walk for prolonged periods
- Must be able to communicate effectively in the primary language used in the workplace
- Must demonstrate leadership and teamwork capabilities
- Must pass all required HEC training programs
- Ability to work outdoors in seasonal weather conditions when necessary
- Must follow all safety and security procedures
- Must adhere to Rocky Mountain Catering core values
Job Qualifications
- Ability to multi-task for proper food flow
- Government required licenses or certifications such as food handler's card and Servsafe Managers Food Safety Certification
- Two or more years experience as Sous Chef and/or Head Chef in high volume, hotel, catering company, or upscale restaurant
- Excellent oral and written communication skills
- Proficiency in the primary workplace language
- Judgment and reasoning skills to handle emergencies
- Exceptional knowledge of banquet/event food functions, food techniques, quality control, and safety standards
- Reliable transportation and valid driver's license
- Able to work five shifts a week with availability Thursday through Sunday
- Ability to read and comprehend simple instructions and correspondence
- Effective presentation skills in one-on-one and small group situations
- Ability to follow instructions from pastry and executive chefs
- Proficient with daily kitchen production details
- Knowledge and application of pastry, confectionery, and baking techniques
- Skills in kitchen production, dessert styles, baked goods, batch recipes, and finishing techniques
- Ability to work effectively individually and as part of a team
- Demonstrated leadership skills and positive professional attitude
Job Duties
- Lead in the cleanliness and organizational kitchen set-up at each event
- Study BEO and food sheets and follow proper timelines
- Know individually assigned job duties delegated by the Head Event Chef
- Work warehouse kitchen shifts as well as event shifts
- Assist in production of hors d'oeuvres, food stations, buffet, plated meals, drink stations, and desserts
- Display good customer relation skills with guests, clients, and venue personnel
- Take photos of food stations, buffets, and plates and send to Sales Event Specialist
- Adhere to event standard processes and HEC policies
- Ensure guest food requirements per BEO are set 15 minutes before event start
- Assist in unloading and reloading company vehicles at events
- Properly wrap, label, date, and store food items
- Take and pass all training required by HEC
- Perform other duties as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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