Job at a glance
Full job description Position Culinary Events Cooks for the Mezzanine Department Food & Beverage Reports To General Manager & Kitchen Lead Seasonal (with opportunity for permanent role) Position Overview This is a hands-on role, with a large portion of your time spent preparing and executing food for service. You will oversee culinary operations for Bar Calico's a la carte service and event dining across the Mezzanine level.
You will be responsible for menu creation, purchasing, inventory control, staffing, and back-of-house organization. This role requires a strong, hands-on leader with clear attention to detail, a passion for food service, and the ability to work well under pressure in a fast-paced event environment. This is a seasonal position averaging approximately 30 hours per week, with hours based on event and business needs and the understanding that additional hours may be required during peak periods.
Compensation is competitive and will be discussed based on experience and qualifications. IMPORTANT - OPPORTUNITY FOR GROWTH: While this position is seasonal, we are seriously looking for someone who has the potential to grow with us. A candidate who demonstrates strong leadership, reliability, consistency, ownership, and the ability to successfully lead event execution will have a real opportunity to be considered for continued and expanded opportunities within the team and company as they become available.
Continued employment beyond the seasonal period is not guaranteed and will depend on performance and business needs. Key Duties and Responsibilities Key duties and responsibilities include, but are not limited to, the following: Event Menu Execution: Plan and execute menus for events of up to 250 guests, ensuring high-quality food and presentation. Menu Creation: Collaborate with the culinary team to develop seasonal and creative menus and execute event menu recipes that reflect our brand and satisfy a variety of guest preferences.
Purchasing and Ordering: Manage food and supply purchases across the Mezzanine, ensuring quality and cost- effectiveness while maintaining inventory levels and submitting weekly invoicing. Controls and Inventories: Implement and maintain inventory controls to minimize waste and optimize resources, including weekly and monthly inventory. Scheduling: Work with Management on hiring as needed and coordinate with the GM on staff schedules, ensuring coverage for kitchen and event operations while adhering to budgetary guidelines.
Overall BOH Organization: Oversee kitchen operations, ensuring a clean, DOH-ready, safe, and efficient working environment while fostering a positive team culture. Qualifications Proven leadership experience within the culinary industry, preferably in a hotel or event setting, is required. Experience working in high-volume service and/or events strongly preferred. Able to execute in a clean, organized, and timely fashion.
A hands-on individual who leads the team by example. A natural sense of urgency, with the ability to multitask, stay calm, and make decisions under pressure. Strong culinary skills with a passion for menu development and food presentation. Excellent organizational, communication, and leadership abilities. Knowledge of food safety and sanitation regulations. Must be proficient communicating via email, phone, and text.
Must have a New York Food Handlers Certificate. Schedule & Work Environment This is a seasonal position, with hours based on event and business needs. Evening, weekend, and holiday availability required based on event and business needs. Role requires extended periods of standing and walking, light lifting, and navigating stairs. 2 | Page Standard Specifications The requirements listed above are representative of the minimum knowledge, skills, and abilities required to perform this position successfully.
To perform this job, the employee must be able to carry out each essential function satisfactorily. A review of this job description has excluded marginal functions that are incidental to the performance of essential job duties. All duties described herein are considered essential job functions. This job description does not state or imply that these are the only duties to be performed. Employees may be required to perform additional job-related duties as assigned by their supervisor, consistent with business needs.
Authentic is an equal opportunity employer and complies with all applicable federal, state, and local employment laws, including the New York City Human Rights Law. Reasonable accommodation will be provided to qualified individuals with disabilities in accordance with applicable law. Nothing in this job description creates an employment contract, express or implied. Employment with Authentic is at-will, meaning either the employee or the Company may terminate the employment relationship at any time, with or without cause or notice, subject to applicable law.
Expected hours: 25.0 – 30.0 per week Work Location: In person