Event Operations Jobs in Connecticut (NOW HIRING)

About ONTHEMARC

ONTHEMARC is a contemporary, full-service catering company known for creating memorable, well-executed events where great food and great service always come first. Founded in 2006 by Chef Marc Weber out of his parents’ kitchen, with nothing but a station wagon and a simple goal to make people happy by exceeding expectations, ONTHEMARC has grown into one of the region’s most respected hospitality brands.

Nearly 20 years later, we operate out of a 15,000-square-foot industrial kitchen and office space and service more than a dozen exclusive venues across Connecticut, New York, New Jersey, and beyond. Our exceptional team of over 40 full-time employees and 600 part-time staff brings our signature blend of culinary excellence, seamless service, and creativity to every event - from intimate dinners to large-scale galas and corporate functions.

Our culture is grounded in hospitality, humility, and excellence. We believe great work starts with great people: those who care deeply, stay calm under pressure, communicate directly, and show up for one another. We lead with warmth and professionalism, move fast, adapt often, and take pride in doing things the right way.

At ONTHEMARC, we’re not just building events - we’re building experiences that connect people, celebrate milestones, and raise the standard for what hospitality can be.

If you’re passionate, hardworking, and thrive in a collaborative, high-energy environment, there’s a place for you here.

LOCATION: Norwalk, NC

About the Role:

The Event Cook is responsible for executing consistent, high-quality cooking and plating during on- and offsite events, delivering menu items to spec under tight timelines and varying kitchen setups. Reports to the Onsite Event Chef.

Responsibilities:

• Prep ingredients and components in advance of events, including portioning, chopping, and assembling items as directed.

• Cook and finish menu items to spec, ensuring correct seasoning, doneness, and overall quality.

• Reheat and hold food appropriately to support smooth, continuous service during event windows.

• Plate menu items with speed and consistency while meeting event standards and timing cues.

• Garnish dishes accurately to maintain presentation standards across all portions.

• Maintain clean, organized workstations and follow sanitation standards throughout prep and service.

• Monitor food temperatures and hot/cold holding practices to ensure safe, compliant service.

• Follow allergen-aware handling practices and dietary restriction requirements when assigned.

• Assist with kitchen/station setup and breakdown, including packing and transport support as needed.

• Support equipment and supply readiness in offsite environments, adapting to changing setups and constraints.

• Communicate proactively with the Onsite Event Chef (and service leads as directed) on timing, counts, and issues impacting service flow.

• Flag low inventory, refires, and replenishment needs in real time to prevent service gaps.

• Collaborate calmly with the culinary team under pressure to meet guest expectations and service timelines.

Ideal Candidate Profile:

The ideal candidate is:

• Experienced in a professional kitchen environment (restaurant, catering, banquet, or similar).

• Confident in foundational cooking methods (roasting, sautéing, grilling, blanching, braising) and safe knife handling.

• Able to follow recipes, prep lists, and chef direction accurately at speed.

• Knowledgeable about food safety, sanitation, and temperature control (hot/cold holding).

• Comfortable with physically demanding work, including standing for extended periods and lifting/bending/carrying in hot environments.

• A clear communicator who stays steady and team-oriented during high-pressure service.

• Able to work a flexible schedule, including early mornings, evenings, weekends, and holidays.

• Ideally certified in food safety (e.g., ServSafe Food Handler/Manager or equivalent) and familiar with dietary restrictions/allergen-aware practices.
  

What Success Looks Like:

Event food is executed to spec with consistent seasoning, doneness, portioning, and presentation.

• Service stays on time because prep is complete, stations are ready, and refires/replenishment are handled quickly.

• Work areas remain clean and organized throughout the event, including smooth setup and breakdown.

• Food is held and served safely and compliantly, with temperatures monitored and documented as required.

• Communication is proactive and reliable, preventing surprises for the Onsite Event Chef during service.

• The team can rely on you to adapt to offsite constraints and maintain quality in any event kitchen setup.