General Purpose of Job

To assist the kitchen team to deliver the Executive Chef’s vision and goals. Maintain cleanliness, proper sanitation, and safety at the private residence or venue. Prepare all dishes according to 24 Carrots’ standards.

Availability

1. Must have weekends open. Friday/Saturday, or Saturday and Weekday availability. 

1. Must have reliable transportation
2. Must be willing to travel between Los Angeles and Orange County
3. Gas reimbursements available for event past 30 miles

Education and/or Experience 

1. One to two years related experience and/or training or enrolled 6 months in a culinary education program.
2. California Food Handler’s card required within 30 days of 
3. Must have reliable transportation to, and from offsite events.

Language Skills 

1. Ability to read, analyze, and interpret banquet event orders, and breakdown sheets.
2. Ability to effectively communicate with clients, customers, and the general public. when approached with questions regarding menu and/or food preparation techniques.

Essential Duties and Responsibilities 

1. Follow the policies outlined in the 24 Carrots’ handbook, and Event Chef Training Manual
2. Review digital copies of Banquet Event Orders (BEO’s) sent via email before each shift
3. Assist the Lead Chef in unloading food & equipment safely from a Truck, or Van at the beginning of each event
4. Maintain order, discipline, safety, and organization in the offsite kitchen
5. Follow the orders of the Lead Chef in order to effectively execute each event
6. Understands state, and local kitchen health and safety standards
7. Responsible for compliance with industry food safety standards
8. Maintain a clean, sanitary, and organized working environment
9. Ability to work with special food handling requirements for certain dishes such as vegan or gluten-free
10. Ensure that all food and products are consistently prepared and served according to 24 Carrots’ recipes, portioning, and serving standards
11. Ability to work live-action station such as (but not limited to): Carving Stations, Liquid Nitrogen Stations, and Raclette
12. Work as part of a team to ensure the kitchen space (either at a private residence, or venue) is properly cleaned, sanitized, and all trash is removed
13. Assist the Lead Chef in loading food & equipment safely back on a Truck, or Van at the conclusion of each event
14. Prepare for events beforehand by reading event emails and attached BEOs (Banquet Event Orders)
15. Ensure digital punch card, and all worked hours are correct at the conclusion of each pay period, and request punch card changes if discrepancies are found

Qualifications 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.      

1. Professional, enthusiastic, and can work quickly at all times
2. A good team player, and problem solver 
3. High level of personal hygiene and grooming according to company standards  
4. Good communication and organizational skills
5. Can work well under pressure  
6. Self‐motivated, takes initiative and willing to acquire new skills  
7. Willingness to work in a collaborative environment with co‐workers from diverse culinary backgrounds
8. Strong logic and reasoning skills
9. Must possess a current California Food Handler’s card or provide one within 30 days of hire

Mathematical Skills 

1. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability 

1. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
2. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is frequently required to stand; walk; use hands; talk or hear; taste and smell. 
2. While performing the duties of this job, the employee is regularly required to reach with hands and arms.
3. While performing the duties of this job, the employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
4. The employee must frequently lift and/or move up to 10 pounds.
5. The employee must regularly lift and/or move up to 25 
6. The employee must occasionally lift and/or move up to 50 pounds.
7. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust 

Work Environment 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

1. While performing the duties of this job, the employee is regularly exposed to wet or humid conditions; outdoor weather conditions; extreme cold; and extreme heat.
2. While performing the duties of this job, the employee is occasionally exposed to work near moving mechanical parts; high, precarious places; fumes or airborne particles and vibration.
3. The noise level in the work environment is usually moderate, but there will be cases the noise level is loud. 
4. This position occasionally requires flexibility to start a shift earlier and end the shift later on little to no notice.