How should I describe my venue and technical context in 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 your venue in an AV technician job description, it's crucial to provide specific details about your technical infrastructure, equipment complexity, and operational context. This helps candidates understand the exact working environment and assess whether their skills match your technical requirements and event types.

Common misunderstanding: Generic venue descriptions are sufficient for AV technician recruitment.

Whilst basic venue information provides context, AV technicians need specific technical details about equipment, event complexity, and operational requirements. A description like "busy restaurant" doesn't convey whether you need live sound mixing, background music management, or presentation support capabilities.

Common misunderstanding: Equipment brand names are the most important venue details.

While mentioning specific equipment can be helpful, focusing on technical complexity, event types, and operational requirements provides more valuable information. Understanding the scope of technical support needed is more important than knowing specific mixer or speaker models.

What technical details should I include about my venue's AV setup?

Include details about your mixing console specifications, speaker system configuration, microphone inventory, video projection capabilities, and lighting control systems. Describe the number of venues or rooms requiring technical support, permanent versus portable equipment setups, and the complexity level of typical events to help candidates understand their technical responsibilities.

Common misunderstanding: Listing all equipment specifications is necessary for job descriptions.

Comprehensive equipment lists can overwhelm candidates and aren't necessary for job descriptions. Focus on key technical systems, complexity levels, and operational requirements rather than detailed equipment inventories. Specific equipment training can be provided during onboarding.

Common misunderstanding: Only mentioning high-end equipment attracts better candidates.

Highlighting advanced equipment can be beneficial, but focusing on operational complexity and technical challenges provides more relevant information. An AV technician skilled in creative problem-solving with modest equipment often provides more value than someone dependent on sophisticated systems.

Why is venue context important for attracting suitable AV technician candidates?

Venue context helps candidates assess whether their skills match your technical requirements and work environment. An AV technician experienced with large concert venues may not suit intimate restaurant settings, whilst someone skilled in corporate presentation support might not thrive in live entertainment environments. Clear context ensures informed candidate decisions.

Common misunderstanding: All AV technicians can adapt to any venue type easily.

Different venue types require distinct technical skills, client interaction approaches, and operational procedures. Wedding venue AV work involves different challenges than corporate conference support or live music events. Venue context helps candidates understand whether their background aligns with your specific requirements.

Common misunderstanding: Venue size is the primary factor for technical complexity.

Technical complexity depends more on event types, equipment integration, and operational requirements than physical venue size. A small venue with complex multi-zone audio and lighting systems may require more sophisticated technical skills than a large space with basic sound reinforcement needs.