Good Catering Staff are taken for granted. We have some of the best in the business and many of our staff have worked for Elizabethan Catering Services Ltd., in excess of 10 years. This is an exception in itself. How many staff will be at your event. It is a frequently asked question? As a rule of thumb, we will have a ratio of 1 staff person for every 30 guests, plus a supervisor. Extra staff are added as required ie. Head Table Server(s), Bartenders, Wine Stewards, Chefs, etc. These ratios do change for certain events.
We pay our staff above average wages and overtime, in accordance with the Labour Laws of Alberta. We do not pay them “under the table”. They are professional catering staff who take pride in their formal attire, appearance and the service they provide you. We are always on the lookout for more “stars”. See our careers section.
The boom in Alberta has been as hard on the labor market, and our company is no different. Our key staff has remained relatively unchanged with those staff remaining loyal, but the casual helpers have been harder to find, but we are very aggressive in our personnel department to ensure that you event will run smoothly.
We are very proud of our wonderful staff who go into battle for us, sometimes in an extremely demanding environment.
OUR OFFICE TEAM
Steven Marsh – Owner/Founder
Elizabeth Marsh – Owner
Emily Carter – Sales Associate
Jillian Stirling – Sales Associate
Jan Gosselin – Receptionist
Lise Kerrin – Operations Manager
Susan Williams – Set Up Manager
Eileen Eckert – Accounts Administrator
OUR KITCHEN BRIGADE
Steven Marsh – Chef
Mandy Walters – Chef Garde Manager
Ryan Bennett – Sous Chef
Claudio Sousa Arce – Pastry Chef
OUR TEAM MANAGERS
55 Alberta Avenue.
Spruce Grove. AB. T7X 3B5
Code of Ethics
To provide a fair and accurate quote for our services, in a timely fashion. To listen carefully. To provide an exceptional catering experience to our valued customers from beginning to end. To create “raving fans” of the company, happy guests, and customers, and to ensure that they are charged fairly for our food services – always.