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 only provide staff at events where we are also catering the food and beverage. A minimum of one chef and one lead server are sent 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 catering staffing standards chart below:
Staffing Standards
| Canapes Reception | Canapes in lieu of dinner | Buffet/Familia | Plated | Food Stations | Mini Meals | |
|---|---|---|---|---|---|---|
| Supervisor | 1 for 200 or more guest | 1 for 100 or more guest | 1 for 100 or more guest | 1 for 50 or more guest | 1 for 50 or more guest | 1 for 100 or more guest |
| Lead Req’d at all events | 1 per every 100 guests or less | 1 per every 100 guests or less | 1 per every 100 guests or less | 1 per every 100 guests or less | 1 per every 100 guests or less | 1 per every 100 guests or less |
| Server | 1 per every 50 guests over 50 guests | 1 per every 25 guests over 25 guests | 1 per every 25 guests over 25 guests | 1 per every 15 guests over 15 guests | 1 per every 25 guests over 25 guests | 1 per every 25 guests over 25 guests |
| Chef Req’d at all events | 1 per every 200 guests or less | 1 per every 100 guests or less | 1 per every 100 guests or less | 1 per every 50 guests or less | 1 per every 50 guests or less | 1 per every 50 guests or less |
| Cook | 1 per every 100 guests over 100 guests | 1 per every 100 guests over 50 guests | 1 per every 50 guests or less | 1 per every 50 guests or less | 1 per every active food station | 1 per every 50 guests or less |
| Beer & Wine | Beer, Wine & Highballs or Signature Drink | Full Bar (Beer, Wine, Highballs, Martinis, etc.) | ||||
| Bartender | 1 per every 100 guests | 1 per every 50 guests | 1 per every 40 guests | |||
The charge for catering staff varies depending on the skills required as follows:
- Catering Supervisor – $45.00 per hour per staff member
- Lead Server – $40.00 per hour per staff member
- Servers, Bartenders & other support staff – $32.00 per hour per staff member
- Chefs – $40.00 per hour per staff member
- Cooks – $35.00 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.
