Catering

The Catering Department coordinates the menu, preparation and delivery of catered meals for productions.

Recommended Skills for working in the Catering Department:

  • Strong communications skills

  • Knowledge of the media production industry

  • Ability to react to changing schedules and problem solve

  • Well organized, reliable and calm under pressure

A combination of demonstrated skills such as menu design, cooking and food production, budgeting and shopping.

+ Head Chef

The Head Chef is responsible for the activities of the Catering Department. They plan the menus, supervise food production, order supplies, manage petty cash and budget and communicate with production.

+ Sous Chef

The Sous Chef assists the Head Chef and is responsible for the safety and cleanliness of the workplace. They assist in food production, set up tables for the chafing dishes, cutlery for the food line, and perform other duties as assigned by the Head Chef.

+ Assistant Chef (or Caterer)

The Assistant Chef (or Caterer) assists in food production and maintains the safety and cleanliness of the workplace. They also run errands, transport food and perform other duties as assigned by the Head Chef or Sous Chef

 

Minimum Qualifications for the Catering Department:

Non-Union Recommendations

For further information:

 

Questions?

Fill out On Screen Manitoba’s Workforce Development Intake Form to schedule a consultation with the Workforce Development Liaison.