Catering Employment Opportunities
Currently Hiring for Several Part-Time Catering Positions
Please fill out our employment application and fax it to 630.493.4558
or send an e-mail to Dave Miller for all positions.
Chef By Request has been serving the Chicagoland area
with fine catering and event planning services for over
a decade. Off-premise catering is unique in so many
ways and so are the people we choose to work
with. Because we are held to uncompromising
standards and deadlines, we choose people who are versatile
and can act with a sense of urgency and accuracy. Chef
By Request promises and delivers a standard of quality
which is held to the highest level our customized
foods and creative menus, our professional service and
bar staff, and let's not forget the internal sales and
management staff who set the stage for a successful
event. These people work in an ever-changing environment
with plenty of attention to the details and sensitive
Chef By Request is looking for people who are serious about
quality, reputation, follow-through, and pride in their
At Chef By Request, we operate from a new, state-of-the-art production facility in Lisle. Product is brought
in fresh and seen through the production process by
knowledgeable and professional kitchen personnel. Attention
is expected in areas of sanitation, knife skills, organization,
professional dress, and attention to detail. This kitchen
requires both basic skills in food prep and cookery,
as well as advanced skills in presentation and scratch
culinary production. From time to time, positions are
available for prep cook, delivery / receiving, kitchen
roundsmen, dish washer, and sous chef.
Chef By Request is a strictly off-premise caterer, which
means everything we do is prepped here at our production
facility, packed neatly, organized and allocated for
each event, loaded into our trucks and delivered on-site.
Once on-site, we must set the stage for the event. This
may include any number of different scenarios to properly
execute the event. Some facilities have some sort of
kitchen, while in other cases we are forced to set a
temporary kitchen staging area. The requirements of
an on-location chef will always change depending on
the event location. These chefs must posses a sense
of urgency, timing, creative thinking, organizational
skills, and cleanliness. The on-location dress is always
full chef whites with a company issued chef coat. These
chefs must be able to set themselves up to produce,
display, and serve any number of food items, for any
number of guests, within a strict and allocated timeline.
Service staff is our front-line. They set the standards
for the event and help to uphold our reputation. We
look for people who enjoy serving others and who are
attentive to the needs of others. Chef By Request service
staff must maintain a high level of accountability while
on location at the event. Their jobs include packing
and unpacking of the van, organizing an operational
workspace, setting tables, chairs, linens, buffet pieces,
props, catering equipment, and decor. The variety of
events that Chef By Request can assemble range from
very formal and upscale to very casual or even themed
or multi-themed. These different types of events will
always require the service staff to adapt to the different
expectations and workload.
We stress a sense of urgency and attention to a strict
and allocated timeline. We have many different styles
of service, and each person can be expected to readily
adapt to those needs and requirements. Our service staff
must be ready to perform the following.
- Pass food on small platters
- Creatively display foods on buffets
- Assist chefs in completion at action stations
- Execute multi-course plated meals where timing and
neatness is of utmost importance
- Accommodate any combination of these service styles
in a single event
Service staff must maintain a clean and full uniform.
They may be required to drive company vehicles and sometimes
asked to work with short notice. Pay rates will vary
depending on availability and work experience.
Office and Sales Positions
Chef By Request has three main areas of clientele.
- Social events
- Corporate events
Our office staff is the first point-of-contact with
the customer. These people must be completely knowledgeable
with our menus, products, and services. They must assume
accountability to see the event through every step of
the process - sometimes until and during the day of
the event. Event consultants must be computer literate
in order to produce each itemized proposal and also
must be able to communicate accurately, professionally,
and in a timely manner. In this ever-changing business,
they also must adapt and be willing to step up and support
their event with confidence and accuracy.
Apply To Join Our Team Today!
Chef By Request Employment Application
For more information regarding employment opportunities,
please fill out our employment application and fax it to 630.493.4558
or send an e-mail to Dave
Miller for all positions.