Once we have reviewed your application, we will be in touch within 7 days, to let you know if you have successful and shortlisted in the next step of the process.

The next step is to offer you a trial shift at one of our upcoming events. Our trials predominately take place in London; however, we do have events across the country. Therefore, we will find the most suitable event to your location where possible.

During the trial, you’ll have the opportunity to showcase your skills while working with the on-site team.

After the trial, we will gather feedback from the team and review it alongside your application. A few days after your trial, we will be in touch with the outcome of your application either way.  If successful we will provide you with the on-boarding process.

Please note: Shifts are only offered once the on-boarding process is completed and all relevant documents are submitted.

A trial shift gives you the opportunity to experience how Eat to the Beat operates on site and assess whether the role is a suitable fit for both you and the company.

If you are attending a chef trial, you will work alongside our head chefs in the kitchen, assisting with preparation and general kitchen tasks. You may also be asked to prepare a dish of your own. Please note that chefs are required to bring their own knives and wear appropriate chef whites for the trial.

For a front of house trial, you will join our front of house team, where you’ll be shown how we deliver our service. Your responsibilities may include serving guests from a bain-marie, maintaining clean and tidy dining areas, and replenishing stock as needed.

A trial shift typically last four hours. You will receive £40 towards your travel expenses, which will be paid 2–3 days after completing your trial shift.

Exact timings and event details will be confirmed closer to the date.

Yes, this is a self-employed position. You will work with us as a freelance sub-contractor, not as an employee. Being self-employed means, you work for yourself and are responsible for your own tax and National Insurance.

Please click here for more information- https://www.gov.uk/employment-status/selfemployed-contractor

Chef: Work alongside the Head Chef preparing food and supporting general kitchen duties, including food safety and kitchen operations.

Front of House: Support daily dining operations by serving guests, maintaining dining areas, assisting with basic food prep, and communicating with the kitchen team.

Dressing Rooms: Ensure artists and crew are looked after by managing catering, fulfilling riders, maintaining hygiene standards, and keeping dressing rooms organised.

Back of House: Supports kitchen operations by assisting with food prep, cleaning, dishwashing, and maintaining safety and cleanliness standards in a fast-paced catering environment.

Leader: We do not currently recruit directly into leader roles, but there are opportunities to progress into leadership over time.

All roles are paid on a day-rate basis only (no hourly rates). Working hours are not fixed; the day finishes when the job is complete, which may vary depending on client needs.

Day rates are set according to the role and will be reviewed depending on previous experience.

Payment is made fortnightly after the job end date, to the nearest Wednesday.

Travel expenses will be covered up to an agreed amount, depending on the event and location. Any arrangements will be clarified and approved in advance.

Shifts are offered once you have successfully completed your trial shift, we have received all relevant documents, and a suitable opportunity becomes available.

As this is a self-employed position, we cannot guarantee the number of shifts offered to you. Please note some months are quieter for events than others

Shift lengths vary depending on the role and event requirements. Approximate timings will be shared with you in advance; however, some flexibility may be required once on site.

If you are required to travel the day before or after an event and are staying in accommodation, you will be paid half your day rate for travel days**

(**not applicable if staying in accommodation due to an early start or late finish, but live locally).

For most events, we source local crew who travel in and out. In some cases, accommodation may be provided and will be offered where available.

You must also hold valid Food Hygiene and Food Allergen certificates.

Both are valid for three years from the completion date. Once they expire, the courses must be retaken to ensure your knowledge is up to date.

In the Crewing Department, we are a team of three. You will hear from Sam O’Leary, Jessica Varia or Alice Western.

If you have any further questions, please email crew@globalinfusiongroup.com