Culinary Assistant Project Manager

Key Responsibilities

• Receives and reviews information from PM on contracted event(s). 
• May be involved in site walks. 
• Completes load lists for events. 
• Trains kitchen staff/temporary labor. 
• Menu – Makes sure all ingredients are available and loaded. 
• Cross checks all rentals, staffing and Third-Party vendors 48 hours before event. 
• Supports PM with rentals (Check out, Inventory, Collect after event, Inventory, Return) 
• Asset info (submit to Asset Manager for coordination) 
• Clearly communicates event details to upper management. 
• Reviews load sheets with staff. 
• Point of Contact for Client with the PM at the time of event when BD is not present. 
• Submits necessary reports timely and accurately. 
• Oversees and directs event staff. 
• Coordinates pre-event huddles. 
• Reviews event timelines with staff and management. 
• Supports PM with positions and tasks. 
• Final Walk 30 minutes before event starts. 
• Assists with control of prep, coordination, and timing of food and beverage. 
• Communicates with staff concerning timelines. 
• Manages guest space ensuring cleanliness of kitchen, food stations, tables, etc. 
• Overseas breakdown and clean up. 
• Final walk of completed event. 
• Check out with and thank client before leaving. 

Skills, Knowledge and Expertise

• Bachelor’s or Culinary degree preferred 
• College Degree (preferred) 
• Valid Driver’s License 
• Culinary training and/or certifications is a plus 

• 3 years Chef experience or 5 years heavy kitchen operational management experience

• Food Cost 
• Labor Cost 
• Menu development and planning 
• Cooperation and Teamwork 
• Awareness 
• Follow-through 
• Sense of Urgency 
• RV and mobile kitchen experience a plus. 
• Must be willing and able to travel for extended periods of time up to 60 days 
• Ability to be flexible in schedule to meet operational needs. This may require occasionally working outside regularly schedule hours 

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