• Plan and execute food preparation for catering events of varying scale, from intimate corporate functions to large-format banquets, in alignment with event menus and guest count specifications.
• Coordinate with the Sous Chef to establish production timelines and prep schedules that ensure all event items are prepared, portioned, and packaged to the required standard prior to departure.
• Perform accurate batch cooking and volume scaling in accordance with event recipes and menus developed by culinary leadership.
• Prepare, pack, and transport food items, equipment, and supplies required for off-site events, following proper food safety transportation protocols.
• Execute on-site food service at catering events including plating, chafing, and final-stage cooking as required by the event format.
• Ensure all event food items meet quality, temperature, allergen, and presentation standards prior to service.
• Fulfill all day-to-day kitchen cook responsibilities, including daily prep, mise en place, and in-house production when not deployed to an event.
• Execute assigned recipes with accuracy and consistency across batch and à la minute cooking formats.
• Maintain workstation organization, cleanliness, and mise en place throughout all phases of the shift.
• Perform proper FIFO rotation, labelling, and cold storage management of all prepped and event-returned product.
• Maintain strict compliance with the Ontario Food Premises Regulation (O. Reg. 562/90), internal HACCP protocols, and all applicable health and safety requirements at both in-house and off-site locations.
• Ensure all food transported off-site meets safe temperature thresholds and is appropriately containerized, sealed, and documented.
• Conduct temperature monitoring and maintain required food safety documentation including transport logs and event checklists.
• Adhere to all OHSA requirements, including safe handling, PPE usage, and incident reporting protocols at all work locations.
• Liaise proactively with the Sous Chef and event coordination team to ensure alignment on event-specific requirements, special dietary needs, and menu adjustments.
• Represent the culinary team professionally at off-site events, demonstrating exemplary conduct in client-facing settings.
• Collaborate with fellow kitchen staff to support overall production targets and contribute to a positive team environment.
• Completion of a recognized culinary arts program (diploma or certificate) OR equivalent professional experience considered.
• Valid Ontario Food Handler Certification (mandatory; must be current).
• WHMIS 2015 certification (or willingness to obtain upon hire).
• Valid Ontario driver's licence (G class or higher) is considered an asset for event transportation purposes.
• Minimum three (3) years of professional kitchen experience in a full-service restaurant, hotel, banquet, or catering operation.
• Demonstrated prior experience in a catering or event-based culinary role is strongly preferred.
• Experience cooking for large guest counts (50–500+) and managing event timelines independently.
• Familiarity with off-site event service operations including on-location set-up, breakdown, and waste management.
• Versatile cooking skill set spanning multiple cuisine styles and service formats.
• Excellent organizational and multi-tasking skills with the ability to manage competing priorities in a deadline-driven environment.
• Strong communication skills and the ability to remain composed and professional under event-day pressure.
• Physical capacity to stand for extended periods, lift up to 50 lbs, and manage the physical demands of event transport and set-up.
• Flexible and available to work variable shifts including evenings and weekends as dictated by event requirements.
• Reliable, punctual, and solutions-oriented with a demonstrated commitment to quality.
• Hourly Rate: $22.00 – $25.00, commensurate with experience and event-related scope.
• All entitlements in compliance with the Ontario Employment Standards Act, 2000 (ESA), including vacation pay, public holiday pay, and overtime entitlements.
• WSIB coverage from first day of employment; coverage extends to off-site event locations.
• Safe and compliant work environment in accordance with the Occupational Health and Safety Act (OHSA).
• Travel/transportation for off-site events coordinated and covered by the employer.
• Career growth opportunities within a growing culinary and catering operation.
