Captain: One for events of 100 or more. He properly executes staff into action to provide the utmost efficiency and performance. His job is to ensure that all goes smoothly and is in charge of all the staff. He is your go to person with regards to questions and information during your event.
Waiters: The minimum is 2 waiters for every 1 to 50 guests for a buffet service, 2 waiters for every 1 to 25 guests for passing service, and 2 waiters for every 1 to 25 guests for a sit down service. Waiters' roles are to maintain the buffet and clearing empty dishes from the reception areas. Waiters in charge of passing make sure that there is a good rotation of various appetizers to ensure several options for guests to choose from. Sit down service has the waiter in constant rotation to ensure that all of your guests’ requirements are met.
Chef: Chefs are required for menus which are extensive and include special cooking stations such as omelet stations and passing as well as any other specialty stations. For larger parties, they delegate cooks to minimal functions and plating in order to handle to more intricate functions that is in their field of expertise. Number of Chefs needed vary with each menu.
Grill Chef: Required for all parties that want onsite BBQ and grilling. Number of grilling chefs vary with complexity of the menu as well as number of guests attending the event.
Cook: 1 cook is required for smaller events that have food options that need plating. Our cooks are trained to make your selections look appetizing and take care of all minimal functions of food prep and service.
Bartender: 1 for every 50 guests is the minimum.
Utility Person:1 per every 50 guests is the minimum required. This person takes care of the washing dishes and glass wares, setting up, and taking down of rental equipment, and anything else that is needed for the event.
Runner: Runners are needed for outdoor events when items which are highly perishable (such as ice) are needed to be maintained during the event.