Job Summary:
Hearty Boys Caterers is seeking an experienced Event Head Chef for gig-based, event-driven work. Shifts are offered based on event bookings. In this role, you will lead offsite catering operations for weddings, private parties, corporate functions, and other special events across the Chicago area. Success requires strong leadership, excellent organizational skills, and the ability to deliver high-quality food and service in fast-paced, varied event settings.
Shifts are primarily on weekends and scheduled as needed, making this an ideal opportunity for culinary professionals seeking flexible, hands‑on work without a fixed weekly schedule.
Key Qualifications:
Minimum 4+ years of experience as a Head Chef in a catering or banquet environment.
Punctual, dependable, and able to perform efficiently under pressure.
Strong leadership and communication skills to effectively manage kitchen staff.
Excellent problem‑solving abilities and a keen eye for detail.
Proficiency in catering‑specific cooking techniques, including "cave" cooking.
Ability to adapt to different kitchen setups and execute seamless food service at offsite locations.
Primary Responsibilities:
Event Preparation & Logistics Review Banquet Event Orders (BEOs) and sales notes to ensure all required kitchen equipment, ingredients, and tools are packed for each event.
Lead the food pack‑out process at the Hearty Boys kitchen before departure.
Ensure food items are properly stored and transported following safety and quality standards.
Onsite Culinary Execution Oversee the setup and breakdown of kitchens at various offsite venues.
Direct and supervise kitchen staff, delegating tasks based on skill levels and event needs.
Maintain food quality, consistency, and presentation standards, ensuring all dishes meet company and client expectations.
Adapt to different kitchen layouts and troubleshoot challenges related to space, equipment, or timing.
Team Leadership & Training Conduct pre‑shift meetings with both kitchen and floor staff to review event menus, service timing, plating styles (plated, buffet, stations), and dietary restrictions.
Train and mentor new or less experienced kitchen staff, fostering a collaborative and efficient work environment.
Ensure all kitchen personnel adhere to proper food handling, sanitation, and safety regulations.
Client & Event Coordination Work closely with sales and event teams to coordinate service timelines and fulfill client‑specific requests.
Communicate effectively with event managers and service staff to ensure a seamless dining experience.
Post‑Event Reporting & Quality Improvement Provide detailed event feedback to management, identifying operational successes and areas for improvement.
Maintain accurate records of kitchen performance, equipment usage, and any challenges encountered.
Implement best practices for continuous quality enhancement in catering operations.
Additional Requirements:
ServSafe Manager Certification.
Flexibility to work evenings, weekends, and holidays as required.
Ability to lift 50+ lbs and stand for extended periods.
Reliable transportation to and from event venues across the Chicago area
