Catering Employment OpportunitiesChef By Request has been serving the Chicagoland area with fine catering and event planning services for over a decade.
Join our Team
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 timing issues.
Chef By Request is looking for people who are serious about quality, reputation, follow-through, and pride in their work.
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.