Paramount Events - Field Chef

Paramount Events; Chicago, Northern (IL, KY); Hybrid; USD 60,000 - 85,000; Full time

Benefits offered by this job

Full-time salary

Health, dental, and vision insurance

401(K) after 1 year of employment

Paid time off and sick leave

Daily meal provided

Job summary

Paramount Events seeks an experienced culinary professional to lead off-premise catering operations in Chicago. You will oversee event setup, staff coordination, and food quality across large and small gatherings.

Responsibilities include coordinating with sales, chefs, and venues; ensuring sanitation, safety, and timely execution; producing post-event reports and optimizing workflows. The role requires strong leadership, high-volume kitchen experience, and weekend/holiday flexibility.

Qualifications

• City of Chicago Food Manager Certificate, ServSafe Manager's Certification and Allergens Certification are required.
• 5 years of experience in commercial kitchens, with exposure to high volume production.
• 2 years of experience in off-premise catering/banquets.
• Strong knowledge of various cooking methods and culinary techniques.
• Familiarity with kitchen equipment including large skillets, ovens and kettles.
• Leadership to manage and motivate a team.
• Excellent time management and resource allocation abilities.
• Effective verbal and written communication skills.
• Ability to work weekends and holidays as needed.

Responsibilities

• Execute off-premise events ranging from 10 to 1000 people with plated dinners, appetizers, and buffets.
• Coordinate with Event Managers, Sales and Chefs on menus, allergens, and event logistics.
• Direct kitchen teams, set up stations, ensure food accuracy and sanitation.
• Communicate with venues and staff to maintain timeline and quality throughout events.
• Prepare event reports highlighting successes and issues for improvement.
• Manage staffing and coordinate with Lake Street Staffing as needed.

Skills

Leadership

Time management

Verbal communication

Written communication

Team motivation

Staff management

Flexibility

Education

City of Chicago Food Managers Certificate

ServSafe Manager's Certification

Allergens Certification

Tools

Large skillets

Combination ovens

Steam kettles

Job description

Description

Job Responsibilities

• Execute off-premise events as scheduled, including but not limited to plated dinners, passed appetizer parties, and station buffets, ranging from 10 to 1000 people
• Report to TPG at hours assigned, to pack out equipment, check food products, review staffing and event paperwork, including photos specific to event
• Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus including but not limited to dietary/allergens notes, custom menu preparation, event logistics and venue details
• Report to event venue, build kitchen layout, direct teams to set up clean and organized stations, double check food accuracy, and review all menu items and timeline, demonstrate plating process
• Note of any missing and/or inaccurate items, discuss with Event Manager, for timely communications with PE Chefs/Warehouse Team
• Alongside Event Manager, conduct pre-shift meetings, going over event type, timeline and details.
• Regularly taste food during preparation, ensure stations are tidy and up to sanitation guidelines throughout event
• Execute event, overseeing a consistent flow while adhering to timeline, adjusting in real time, and keeping in constant communication with Event Manager/FOH
• During event breakdown, separate and label caves for return to TPG, communicate with Sous Chefs about any returning products of note
• Work with Event Manager to ensure event space is clean, organized and arranged as it was prior to event
• Write event reports, highlighting team successes, and noting of any significant incidents/issues for further improvement, i.e. equipment malfunctions, food counts, quality of recipes, etc.
• Manage staffing issues and communicate with Lake Street Staffing management via email as needed

Requirements

• City of Chicago Food Managers Certificate, ServSafe Manager's Certification and Allergens Certification
• 5 years of experience in commercial kitchens, with exposure to high volume production
• 2 years of experience in off-premise catering/banquets
• Strong knowledge of various cooking methods and culinary techniques, excellent knife skills
• Familiarity with various kitchen equipment, including large skillets, combination ovens, and steam kettles
• Leadership skills with the ability to manage and motivate a team.
• Excellent time management and resource allocation abilities, ability to adjust to workplace changes
• Effective verbal and written communication skills
• Flexibility to work various shifts, including weekends and holidays as needed

Compensation and Benefits:

• Employment type: Full-time, salary, exempt
• Health, dental, and vision insurance
• 401(K) after 1 year of employment
• Paid time off and sick leave
• Daily meal provided