Louis Gervais Fine Foods & Catering hires only experienced catering staff. They are efficient, friendly and professional. We trust them implicitly to attend to all catering details including setting up and decorating the venue, circulating canapés, preparing and serving the food, tending the bar, and cleaning and tiding up once the event is over.

We send a minimum of one chef and one lead server to all catered events.  For more elaborate events, or those with 100 or more guests, a Catering Supervisor will oversee the set-up and coordinate menu and bar service ensuring that the event stays on schedule and is executed perfectly.  All catering staff are “Serving it right” certified and our chefs are “Food Safe” certified. 

To determine the approximate total number of staff your will require for your catered event see the staffing standards chart below:

Staffing Standards

 Canapes ReceptionCanapes in lieu of dinnerBuffet/FamiliaPlatedFood StationsMini Meals
Supervisor1 for 200 or more guest1 for 100 or more guest1 for 100 or more guest1 for 50 or more guest1 for 50 or more guest1 for 100 or more guest
Lead Req’d at all events1 per every 100 guests or less1 per every 100 guests or less1 per every 100 guests or less1 per every 100 guests or less1 per every 100 guests or less1 per every 100 guests or less
Server1 per every 50 guests over 50 guests1 per every 25 guests over 25 guests1 per every 25 guests over 25 guests1 per every 15 guests over 15 guests1 per every 25 guests over 25 guests1 per every 25 guests over 25 guests
Chef Req’d at all events1 per every 200 guests or less1 per every 100 guests or less1 per every 100 guests or less1 per every 50 guests or less1 per every 50 guests or less1 per every 50 guests or less
Cook1 per every 100 guests over 100 guests1 per every 100 guests over 50 guests1 per every 50 guests or less1 per every 50 guests or less1 per every active food station1 per every 50 guests or less
 Beer & WineBeer, Wine & Highballs or Signature DrinkFull Bar (Beer, Wine, Highballs, Martinis, etc.)
Bartender1 per every 100 guests1 per every 50 guests1 per every 40 guests

 

The charge for catering staff varies depending on the skills required as follows:

  • Catering Supervisor - $35.00 per hour per staff member

  • Lead Server - $30.00 per hour per staff member
  • 
Bartender - $30.00 per hour per staff member

  • Servers & other support staff - $25.00 per hour per staff member

  • Chefs - $35.00 per hour per staff member
  • Cooks - $30.00 per hour per staff member

Catering staff are booked for a minimum of four hours each and an 18% gratuity is applied to the cost of the food and beverage total.
Contact one of our event planners at 604-904-7720 for a quote today.