Job Responsibilities Execute off-premise events as scheduled, including but not limited to plated dinners, passed appetizer parties, and station buffets, ranging from 10 to 1000 people Report to TPG at hours assigned, to pack out equipment, check food products, review staffing and event paperwork, including photos specific to event Work with PE Sales, PE Event Managers and Full-Service Chef de Cuisine to be aware of special menus including but not limited to dietary/allergens notes, custom menu