How should I describe scheduling and shift patterns for an AV technician job description?

Date modified: 30th September 2025 | This FAQ page has been written by Pilla Founder, Liam Jones, click to email Liam directly, he reads every email. Or book a demo to see how hospitality businesses use Pilla to create and record job descriptions.

Chef de Partie Job Description Template

This job description template provides a full working exmaple using our six step approach. Open the template in the Pilla app and customise each section to make it specific to your role and business.

We operate a dynamic contemporary restaurant serving 180 covers nightly with emphasis on seasonal British cuisine and innovative cooking techniques. Our kitchen maintains high-energy precision during service while fostering creativity and professional development among our culinary team. As a chef de partie, you'll work within our brigade system alongside passionate professionals committed to culinary excellence, managing your designated section with autonomy while contributing to cohesive team success. Our open kitchen environment demands consistency, speed, and attention to detail, supported by modern equipment and quality ingredients sourced from trusted local suppliers. The role offers exposure to diverse cooking methods, menu development participation, and mentoring opportunities with junior kitchen staff.
• Manage designated kitchen section efficiently during all service periods, maintaining consistent food quality and presentation standards • Execute mise en place preparation following established recipes and portioning specifications • Coordinate with head chef and sous chef on daily prep requirements, special dishes, and menu modifications • Supervise and train junior kitchen staff, including commis chefs and kitchen porters, ensuring proper technique and safety protocols • Maintain comprehensive knowledge of all section recipes, cooking methods, and plating presentations • Communicate effectively with service team regarding dish timing, dietary modifications, and special guest requirements • Ensure strict adherence to food safety, hygiene, and HACCP protocols throughout food preparation and service • Manage section inventory, including accurate portioning, waste reduction, and stock rotation procedures • Collaborate on new dish development, contributing creative ideas and technical expertise during menu planning • Support opening and closing procedures including equipment setup, cleaning schedules, and prep area organization • Maintain professional kitchen standards including knife skills, seasoning accuracy, and cooking temperature precision • Handle high-pressure service periods while preserving food quality and meeting timing expectations consistently
Essential Skills: Proven competency in fundamental cooking techniques including braising, roasting, grilling, and sauce preparation; expert knife skills with speed and precision for various cutting techniques; thorough understanding of food safety, hygiene, and HACCP principles; ability to work efficiently under pressure while maintaining quality standards; strong organizational skills for section management and mise en place preparation; effective communication abilities for kitchen coordination and team leadership; physical stamina for extended periods in hot, fast-paced kitchen environments. Preferred Qualifications: Formal culinary education or apprenticeship completion; 2+ years experience in similar kitchen environments with section responsibility; knowledge of dietary restrictions, allergen protocols, and special dietary preparation; experience with modern kitchen equipment including combi ovens, blast chillers, and professional-grade appliances; understanding of cost control, portion management, and inventory systems; leadership experience training junior kitchen staff; creativity in dish development and presentation techniques.
We're looking for dedicated culinary professionals with solid foundation skills who are ready to take their careers to the next level in our demanding but supportive kitchen environment. You should have 18+ months experience in professional kitchens with some section responsibility and solid food preparation skills. While formal culinary qualifications are great to have, we care more about your practical skills, work ethic, and genuine passion for creating amazing food. We'll provide comprehensive training on our specific recipes, plating standards, and how we do things here. There are real opportunities to grow your career including cross-training across different kitchen sections, getting involved in menu planning, and potential advancement to senior chef de partie or sous chef positions based on how you perform and your commitment to the role.
We're looking for someone who combines strong cooking skills with positive leadership qualities, fitting into our collaborative but focused kitchen culture. You should love the energy of a busy kitchen and stay calm under pressure, enjoy helping and teaching junior staff, and take real pride in consistently great food quality and presentation. We value people who are always keen to learn more, take feedback well, and bring creative ideas to menu development. Good time management, attention to detail, and reliability are really important for managing your section effectively. The right person will be passionate about their craft, committed to food safety excellence, and excited about growing with our expanding restaurant group.
Competitive salary of £28,000-£32,000 annually based on experience and demonstrated competencies, with performance reviews every six months offering advancement opportunities. Comprehensive benefits include: chef whites and knife roll provision; nutritious staff meals during all shifts prepared by our culinary team; 25 days paid annual leave plus bank holidays and personal development days; ongoing culinary education support including external course funding and industry conference attendance; clear progression pathway to senior chef de partie, sous chef, and head chef positions; modern kitchen environment with professional-grade equipment and tools; collaborative team culture with regular menu development participation; health and wellness programs including employee assistance and occupational health support; staff recognition programs celebrating culinary achievements and professional milestones.

When you're describing scheduling and shift patterns for an AV technician, it's essential to clearly communicate the event-driven nature of the work, irregular hours, and flexibility requirements whilst also explaining how you support work-life balance through advance scheduling and fair compensation for unusual hours.

Common misunderstanding: AV technician schedules follow standard hospitality shift patterns.

AV technician schedules are event-driven rather than following regular shift patterns, with work hours determined by client bookings, event timing, and technical requirements. Weekend and evening work is common because many events occur outside standard business hours when venues are available for celebrations and conferences.

Common misunderstanding: Irregular schedules automatically mean poor work-life balance for AV technicians.

Whilst AV work involves irregular hours, many venues provide advance scheduling, seasonal flexibility, and premium pay for unusual hours that can support good work-life balance. Clear communication about scheduling practices helps candidates understand how your venue manages irregular demands.

What scheduling challenges should I highlight for AV technician positions?

Highlight that AV technician schedules are event-driven with frequent evening and weekend work, irregular hours based on client bookings, potential for long event days extending 10-12 hours, seasonal variations with busy periods, and the need for flexibility to accommodate last-minute changes whilst providing reasonable advance notice.

Common misunderstanding: All AV technician positions have equally demanding schedule requirements.

Schedule demands vary significantly based on venue type and clientele. Wedding venues may have concentrated weekend work with quieter weekdays, whilst corporate conference venues might have more predictable business-hour events with occasional evening functions requiring different scheduling approaches.

Common misunderstanding: Advance scheduling isn't possible for event-driven AV work.

Whilst some last-minute changes are inevitable, many events are booked well in advance, allowing for reasonable schedule planning. Effective venues balance operational flexibility with advance notice to support staff work-life balance and personal planning whilst meeting client requirements.

How do I communicate work-life balance expectations for AV technician roles?

Communicate balance by explaining advance scheduling practices that allow personal planning, offering flexibility during quiet periods to compensate for busy seasons, providing clear time-off policies, describing overtime and weekend premiums, and outlining support for managing irregular schedules through advance notice and coordination.

Common misunderstanding: Work-life balance isn't achievable in event-driven technical roles.

Many AV technicians achieve good work-life balance through seasonal scheduling variations, advance planning, flexible time off during quiet periods, and compensation that reflects irregular hours. Clear policies and supportive management can maintain balance even with event-driven scheduling demands.

Common misunderstanding: Premium pay automatically compensates for poor work-life balance in AV roles.

Whilst fair compensation is important, work-life balance also requires reasonable advance notice, flexible time-off policies, and schedule coordination that respects personal commitments when operationally possible. Money alone doesn't substitute for thoughtful scheduling practices and supportive management approaches.