Private Events

The Executive Chef is responsible for overseeing the kitchen operations and developing menus for the event’s catering services. They work closely with other managers and staff to ensure that meals are prepared to the highest standards and that customer expectations are exceeded. The Sous Chef is responsible for assisting the executive chef in the kitchen operations and for supervising kitchen staff. They may also be responsible for cooking and preparing meals when the executive chef is not available. Kitchen Staff, including line cooks, prep cooks, and dishwashers, are responsible for preparing and cooking meals for guests, as well as keeping the kitchen clean and organized. Event Staff, including servers, bartenders, and kitchen staff, are responsible for providing food and beverage service for events such as weddings, corporate events, and parties. They may also be responsible for setting up and breaking down event spaces and providing other necessary support. The Event Manager is responsible for overseeing the planning and execution of the event. They work closely with other managers and staff to ensure that the event runs smoothly and that guests have a memorable experience. To be successful in any of these roles, candidates should have a strong understanding of food preparation, food service, and event coordination. Additionally, they should have strong leadership skills, the ability to work well under pressure, and the ability to make quick decisions. Prior experience in the food and beverage service industry or event planning is usually required for these roles, along with a passion for providing excellent service.