COVID-19 Policy & Procedures Disclosure

LAST UPDATED:  4/15/2021 @ 1:00pm Pacific Time

In response to the COVID-19 pandemic, AWG Private Chefs has established the following policies & procedures which will be subject to ongoing review and modification as per requirements of local, state, and federal public health officials, our insurance carriers, legal team, and executive management.  These policies and procedures were established to not only comply with health official mandates, but to protect our staff, and our guests against possible COVID-19 exposure.  At no time will AWG Private Chefs, our management, or staff ever guarantee the elimination of risk to exposure to COVID-19, and use of our services constitutes your knowledge, and acceptance of these policies and procedures.  

Food Safety: 

Food safety is ALWAYS priority one!  AWG Private Chefs strictly utilizes its own employees for all touchpoints with your food.  This means that we will not utilize any third-party staff of any type.  Each AWG Private Chefs employee is mandated to complete and pass one or more ServeSafe, NEHA, Certified Food Handlers, or ANSI safety training and certification examinations. Further, all of our cooks and chefs are required to attend both in-class or online live ServeSafe Food Protection Manager training, as well as pass written Food Protection Manager Certification Examinations. Our executive management also frequently reviews all staff knowledge and verifies safety currency by verbal and/or written quizzes, and mock-up scenarios.  AWG Private Chefs has adopted the policy of utilizing the absolute least amount of staff possible when preparing your food for you to further reduce the total number of "touchpoints" between the preparation, cooking, and service of the item(s).  

As per the US Centers for Disease Control, (CDC) statement (Click here to view) "currently there is no evidence to support the transmission of COVID-19 through food." 

Cleaning & Sanitizing:

All surfaces will be both cleaned & sanitized before & after the preparation of your food.  With ongoing sanitizing practices being repeated during actual preparation. It is important to understand the difference between cleaning and sanitizing.  Cleaning removes food or other types of soil from a surface such as a countertop, utensil, or plate.  Sanitizing happens only after cleaning, and further reduces the number of pathogens on the clean surface to safe levels.  To be effective, cleaning and sanitizing must be a five-step process.  


Our cleaning & sanitizing procedure involves the following five steps:


  • Step 1:  Inspect & remove any surface food or contaminates. 

  • Step 2:  Wash the surface. 

  • Step 3:  Rinse the surface. 

  • Step 4:  Sanitize the surface.

  • Step 5:  Allow the surface to air dry.  

Kitchen Occupancy:

To minimize the chance of contamination, at no time will anyone not employed by AWG Private Chefs be permitted into the kitchen or food prep areas during your event.  This must include the owner(s)/hosts of the venue in which we are working.


It is the full responsibility of the signer of the contract or designated onsite host(ess) of the event to inform the guests of this policy, and said person must enforce mandatory guest compliance at all times during the event.

In the event that this policy is violated, all work will immediately cease, and your event will be promptly ended.  No refund of any type will be provided. 


Should you need something from the kitchen during your event, please request it from a member of our staff, while maintaining proper social distancing and mask usage requirements at all times, and we will be happy to facilitate its retrieval for you.   

Health & Safety:

All AWG Private Chefs staff will be health screened by a member of our management team just prior to beginning their shift.  This screening involves checking for any potential COVID-19 or any other type of illness symptoms, temperature checked & logged, along with frequent health check-ins during their shift. All AWG Private Chefs staff will be required to adhere to mandatory and frequent hand washing and glove changes during their shift.  Use of masks and/or face coverings for all AWG Private Chefs employees, that cover both the mouth and nose of the employee will be mandatory at all times prior to entry into the venue, and until their shift ends and they have departed the venue.  

At no time will any employee of AWG Private Chefs be permitted to have any physical contact with our guests.  This includes but is not limited to handshakes, fist or elbow bumps, hugs, etc. 

Guest Screening:

The host(ess) of the event MUST pre-screen all their attending guests for COVID-19, any guests who have or may have exhibited any CDC disclosed potential COVID-19 symptoms, or have recently tested positive or "recovered" from COVID-19 or any related illness must be prohibited from attending the event.  Should it be determined by AWG Private Chefs that any guest in attendance of the event is presently ill, or recently has been ill.  The event will immediately cease, and the client will forfeit any monies paid to AWG Private Chefs for the event.  Further, the client can and will be fully held liable for any and all potential damages to AWG Private Chefs, or its staff as a result of their negligence in guest screening.  

Under the State of California's November 13, 2020 Gathering Guidance Update, the host(ess) must collect names of all attendees and contact information in case contract tracing is needed later.  

Use of Face Coverings:

Pursuant to Public Health Regulations: A face-covering MUST be worn at all times during your event when you are not actively eating or drinking, regardless of your vaccination status


The host(ess) must maintain full responsibility for face-covering compliance, and enforcement during the entire event.  Failure to comply with or enforce face coverings will result in immediate termination of your event and forfeiture of all funds paid to AWG Private Chefs.  

Service Styles:

At this time to comply with State of California public health mandates, no self-service buffets, family-style, or passed items or beverages may be provided as these items have been deemed "high touch" by public health officials.  Guests must be seated and served by a certified food handler member of our staff.  

Gathering Sizes:

The named contract signing client will be solely responsible for researching the requirements surrounding gatherings for the specific county in which their event will be held.  Changes to rules and regulations surrounding guidelines change frequently, sometimes multiple times per day. If the public health authorities modify, change, or alter the guidelines surrounding gatherings in the county in which your event will be held, and you will either no longer be able to hold your gathering entirely, or you are unwilling to comply with those mandatory rules, headcount limitations, or any other type of guidelines set by public health authorities, your event will need to be rescheduled to a later date. 

Additional Rules:

Effective 4/15/2021, the State of California has now published guidelines for private events.  These guidelines are in addition to any additional implemented guidelines imposed by either local public health authorities, the State of California, or the US government.  The client assumes full responsibility for reading, understanding, and complying with the most current set of published guidelines. 

AWG Private Chefs will not be held liable for compliance rule changes, your unwillingness to fully comply with said orders, or inflexibility to modify your event to comply with such governance.



Our sincerest thanks for your business, patience, flexibility, and above all understanding during these trying times.