Culinary Village: Fire Lead

DATES OF CONTRACT:  Friday, March 8 – Sunday, March 10, 2019


REPORTS TO: Event Manager + Event Director


CONTRACT OVERVIEW: The Fire Lead handles the fundamental aspects of managing the setup of the open flame chef demo stations, the preparation and maintenance of open flame chef demos, and the breakdown + proper disposal open flame chef demo stations.



  • Be present on-site in the Culinary Village Friday, March 8 – Sunday, March 10, 2019
  • Assist with the setup of open flame areas
  • Assist with distribution of charcoal + wood within the Culinary Village
  • Maintain fires
  • Work with chefs to adjust open flame  for individual needs
  • Clean out open flame areas each day, and properly dispose of hot coals
  • Assist with breakdown and storage of all open fire cooking apparatuses
  • Work with open fire demo chefs  and festival team to complete other tasks as assigned
  • Ensure that open flame chef stations (signage, serviceware + linens) are ready for each rotation
  • Act as Charleston Wine + Food representative for any open flame activation needs/questions
  • Visit Charleston Wine + Food office prior to festival to meet team, and with Talent Department specifically to learn best practices
  • Exhibits excellent guest experience skills and can lead volunteers to deliver best in the world guest experience to our attendees and vendors.
  • Act as a brand representative of Charleston Wine + Food and portrays our values of people first, community, diversity and good stewardship.  Recognizes and uses our higher purpose as a guide in every decision made on behalf of the festival: to be a catalyst for connections that inspire curiosity through thoughtful storytelling and meaningful experiences with a sense of place



  • Skills Required are the ability to lift 50 lbs + stand for up to 8 hours at a time,  interpersonal skills, and attention to detail. The ideal candidate is a quick problem-solver and organized. They must have a knowledge of proper set-up, break-down and disposal techniques for open-flame cooking devices.