By following these steps, you can easily book with Chefs for Hire and enjoy a seamless and memorable catering experience for your event.
1 – INITIAL INQUIRY
Contact Chefs for Hire via phone, email, or through the website inquiry form to express interest in catering services.
Consultation: Schedule a consultation with a Chefs for Hire representative to discuss your event details, including date, venue, guest count, dietary preferences, menu options, and any special requests or considerations.
2 – MENU PLANNING
Work with Chefs for Hire to develop a customized menu tailored to your preferences and event theme. Choose from a variety of options, including hors d’oeuvres, entrees, sides, desserts, and beverages.
3 – PROPOSAL & ESTIMATE
Receive a detailed proposal and cost estimate from Chefs for Hire based on the agreed-upon menu, services, and event logistics. The proposal will outline all aspects of the catering service, including pricing, deposit requirements, and payment terms.
4 – CONTRACT SIGNING
Review the proposal carefully and sign the catering contract to confirm your booking with Chefs for Hire. Ensure all terms and conditions are understood and agreed upon before proceeding.
5 – DEPOSIT & PAYMENT
Submit the required deposit payment to Chefs for Hire to secure your event date and catering services. Payment options may include cash, check, money order, or credit card (with a surcharge).
6 – FINALIZATION
Work closely with the Chefs for Hire team to finalize event details, including the final guest count, rental needs, setup requirements, and any additional services or accommodations.
7 – EVENT COORDINATION
Communicate regularly with Chefs for Hire leading up to the event to ensure all arrangements are in place and any last-minute changes or adjustments are addressed.
8 – EVENT DAY
Sit back, relax, and enjoy your event knowing that Chefs for Hire is handling all aspects of the catering service. Our professional staff will arrive on time, set up the food and service area, and provide exceptional service throughout the event.
9 – POST-EVENT FOLLOW UP
After the event, provide feedback to Chefs for Hire regarding your catering experience. We welcome any comments, suggestions, or testimonials to help improve our services and ensure client satisfaction.
BOOKING DETAILS
Booking: Weekend orders must be placed by Friday at 12pm. While availability for next-day orders cannot be guaranteed, our staff will make every effort to accommodate orders placed by 12 pm.
Guest Counts: Chefs for Hire requires the final number of guests to be served one week from the event date. This count is crucial for purchasing products and appropriately staffing the event. Any increases in guest count are subject to additional costs. The client will only be charged for the guaranteed number of guests served. If more guests attend the event than the guaranteed count, Chefs for Hire reserves the right to charge the client accordingly.
Deposits: Full payment must be received by the day of the event via cash, check, money order, or credit card (with a 3% surcharge). Applicable sales tax applies to all events, excluding optional gratuity. Deposits are required to confirm the event date: orders under $1,500.00 require a 10% deposit, orders over $1,500.00 require a 25% deposit, and orders over $10,000.00 require a 30% deposit. Orders placed less than 7 days in advance require 100% payment to confirm.
Payments/Late Payments: If final payment resolution is not reached within 10 business days post-event date, a 20% surcharge will be applied to the final bill. If payment is not finalized 90 days post-event date, the caterer is entitled to pursue legal recourse with a 30% surcharge to the final invoice.
Refunds/Cancellations: Deposit refunds after cancellations are processed as follows: notice given over 45 days prior to the event will receive a refund of 60% of the deposit, notice given 10 to 44 days prior to the event will receive a refund of 30% of the deposit, and notice given less than 10 days prior to the event will receive no refund of the deposit.
Weddings: Let our event planner and chef create your dream wedding. From two to two thousand guests, we offer custom-tailored menus, full setup, rentals, staff, and more. Whether buffet-style, passed, family-style, or plated, we ensure a seamless execution from start to finish.
Pricing: Menu prices are subject to change within 14 days of the event due to fluctuating food costs. If a drastic change occurs, the client has two options: pay the additional cost based on the adjusted price or substitute other menu items to maintain the agreed-upon per-person price.
Menus: Menus will be developed between Chefs for Hire and the client, whether from our offerings, specific requests, or custom-tailored menus with our chef. Menu finalization is required 7 days from the event commencement. Outside food is not permitted at events unless previously arranged with Chefs for Hire.
Rentals: Chefs for Hire offers a wide array of rental supplies and equipment, sourced locally or provided directly. Pricing and availability may vary depending on the time of year and advanced notice. Please contact our team for specific items not listed.
Service Charges: All events are subject to a service charge, covering essential expenses such as product and staff transportation, event setup, menu creation, and administrative tasks. This fee is taken as a percentage of the estimated total and varies based on the type of service:
- 10% Service Charge: For drop-off catering orders without on-site staff.
- 18% Service Charge: For events with food service and added on-site staff.
- 20% Service Charge: For events with food and drink service and on-site staff.
Staff:
- Buffet Attendant ($35 per hour): Responsible for buffet setup, replenishment, and cleanliness, with knowledge of allergies and dietary restrictions.
- Server – Passed or Plated ($39 per hour): Attend to guest needs, pass food, monitor buffet items, and serve beverages with allergy and dietary awareness.
- Bartenders/Mixologist (Varies): Skilled in beverage service, including custom cocktails or wine selection.
- Chef Assistant ($49 per hour): Assist in event preparation and execution, oversee setup and breakdown.
- Chef On-site Plated/Passed Menus ($99 per hour): Responsible for menu creation, preparation, and execution, ensuring high standards of quality and consistency.
- Personal Chef Services (Inquire for rates): Minimum 3-hour booking required for all staff.
Beverage Service:
- Offerings include coffee, tea, juice, water, and soft drinks.
- While we do not hold a liquor license, our team can assist with pouring champagne, creating custom cocktails, or serving beverages provided by you.
Times: Additional staff hours are charged for time extensions beyond the agreed-upon duration.
Children: Children under 5 are free unless seating/service is requested. Children aged 6 to 10 are charged half the per-person rate, not to fall below $10 per child.
Venues: Access to the venue is required at least 4 hours before the event start (preferably 6 hours prior) and 1 to 2 hours after the event end for cleanup. The client is responsible for arranging venue access and respecting terms outlined in the agreement.
Food/Leftovers: Caterer prepares a 5% to 10% overage based on the final guest count. Leftovers not reusable by the caterer can be packaged by the client. Client is responsible for providing appropriate containers for leftovers. The caterer reserves the right to discard food items posing a risk of foodborne illness, in accordance with health codes.