Executive Chef, One Off Hospitality Catering and Events
Chicago, IL
Description

For over 25 years, One Off Hospitality has developed and operated some of Chicago’s most beloved
places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans,
managers and creators – who believe in the power of treating our guests like family and our
restaurants like home. This position provides the culinary leadership for our esteemed catering and
events division that provides luxury and unique dining and catering experiences.

TITLE: Executive Chef, One Off
REPORTS TO: Chef and Founder, Paul Kahan
TYPE: Full Time

POSITION SUMMARY: The Catering & Events Chef directs and oversees all culinary offerings for
our offsite catering business that involves a robust operation of weddings, corporate events,
sophisticated and refined dining experiences.

Requirements
Essential Duties & Responsibilities
The essential functions include, but are not limited to the following:

● Maintains a cheerful, courteous disposition and a neat, clean and professional image
● Develops systems related to the catering and events program that promotes excellence
related to culinary outcomes
● Creates and follows BEO’s; communicates responsibilities and needs between Event and
Catering Managers and the production team
● Motivates culinary team in a positive and empowering style that promotes culture aligned
with One Off Hospitality Mission and Core Values
● Works in conjunction with Event Managers and Catering Managers to ensure effective
communication and departmental efficiency
● Responsible for scheduling BOH event staff; communicates directly with catering managers
regarding scheduling fulfillment needs of orders
● Adjusts work schedule in accordance with needs offsite catering programs; may include
longer shifts some days
● Oversees efficiency and quality of the catering food production
● Develops recipes and food items specific to the catering and events menus and collaborates
directly with Chef Paul Kahan on tastings
● Orders and purchases specialty food orders, specifications, and/or BOH supplies related to
catering and events
● Oversees client tasting program; works with Event and Catering Managers to create a guest
experience
● Guides, teaches and motivates staff members to follow recipes; encourages effective and
respectful communication throughout the team
● Demonstrates “can do” attitude with flexible approach aimed at high guest satisfaction as the
center of our operating cadence
● Resolves complaints from guests in a polite, friendly manner; included but not limited to:
delivering orders that may have been missed or wrong items
● Participates in research of ways to grow and improve the catering and events department;
continuously works to push capacities and column of catering business without affecting
quality or integrity of the business
● Works efficiently with a constant sense of urgency
● Keeps immediate supervisor promptly and fully informed of all problems or unusual matters
of significance
● Adheres to all company safety and sanitation policies and procedures
● Assists other team members as needed or when business needs dictates

Minimum Qualifications (Education, Experience, Skills)

● High School Diploma or GED graduate
● Must be able to provide a valid Driver’s License
● Must be able to provide a clean driving record
● ServSafe Certification required
● Ability to handle stress under pressure
● Willingness to maintain a clean, healthy, and safe working environment
● Ability to use Google Suite or Microsoft products
● Ability to coordinate multiple activities with attention to detail
● Ability to work independently, with minimal supervision

Physical Demands and Work Environment

● Ability to be flexible with job demands and open minded when being asked to complete tasks
● Ability to operate and use all equipment necessary to run the restaurant
● Ability to move or handle equipment throughout the restaurant generally weighing 0-50
pounds
● Ability to work varied hours/days as business dictates (including mornings and weekends)
● Ability to stand for up to 8-10 hours a day
● Ability to drive within Chicagoland for events
● Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood
and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for
employment and prohibits discrimination and harassment of any type without regard to race, color,
religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual
orientation, gender identity or expression, or any other characteristic protected by federal, state or
local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement,
promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.