Job Description

About Us: 

We are a prominent catering and event production company located in the Bay Area, established in 2007. Serving major corporations and private clients throughout Northern California, we have earned a reputation for excellence in our industry. We take pride in creating memorable experiences through our culinary expertise and exceptional event execution. Our collaborative and supportive work environment fosters creativity and growth, making every day a rewarding journey. 

Position Overview: 

Job Title: Chef de Cuisine 

Location: The Lafayette Kitchen + Events, Bay Area 

Employment Type: Full-time 

Schedule: Dependent on bookings and kitchen requirements; occasional nights and weekends; primarily Monday through Friday, 9:00am - 5:30pm. 

Key Benefits: 

• Competitive annual salary based on experience 
• Engaging and fun work atmosphere 
• Collaborative and supportive team environment 
• Consistent and reliable work opportunities 
• Health and wellness fund + cell phone stipend

Job Description: 

As the Chef De Cuisine, you will play a pivotal role in leading our kitchen team before, during, and after events. Reporting to the Culinary Director, you will work closely with on-site event managers to ensure seamless event execution, adherence to quality standards, and mentoring our growing team of cooks and chefs. This role is approximately 50% in-person administrative and 50% in the kitchen or on-site.

Essential Responsibilities: 

• Lead in the execution of existing menus, ensuring consistent and efficient production of food. Hands-on cooking time is required.
• Build out Event Sheets at least a week in advance. 
• Train and mentor chefs, both in our prep kitchen and on site.
  Lead BOH operations in off-site events as needed.
• Participate in weekly and special event production meetings to contribute culinary insights. 
• Develop, organize, and coordinate kitchen timelines, pack-outs, and event packets. 
• Ensure compliance with food safety regulations in food preparation, storage, and transportation.
• Conduct on-site inspections of event teams and provide evaluations. 
• Prepare, organize, and expedite food orders from the commissary kitchen to events. 
• Facilitate post-event debriefs with sta and company-wide evaluations, refining protocols based on feedback.

Qualifications: 

• Flexible availability, including nights and weekends, to accommodate event schedules. 
• Strong time management skills to handle fast-paced environments. 
• A disposition for detail and efficiency while maintaining a flexible, problem-solving mentality.
• Ability to lead a team of varied skill levels with patience and empathy.
• Proficiency in basic computer skills, especially Google Workspace; experience with catering software is a plus. 
• Effective communication skills, both written and verbal, in high-pressure situations.
• Spanish language skills are a bonus, but not required. 
• Previous experience in high-volume and high-pressure work environments. 
• 1-2 years in a leadership-level role. 
• 2-4 years of catering experience & event environments. 
• Valid ServeSafe Manager certification. 
• Ability to lift and carry loads exceeding 50 pounds, and transport up to 70 pounds regularly. 
• Maintain a clean driving record. 

Compensation Package: 

• Competitive salary based on experience. 
• Paid sick leave. 
• Paid time off. 
• Commission, based on performance and values below 
• $50 per month for cell phone 
• Mileage when going to events if carpooling or transporting goods 

If you're an enthusiastic culinary professional seeking a rewarding and challenging role in a vibrant catering and event production company, we invite you to join us at Urban Organics. Apply now to be a part of our passionate team dedicated to delivering exceptional experiences to our clients and guests.

Weekly/ Daily Duties

• Monitor daily and weekly prep lists and inventory. Assist with ordering when needed. 
• Write daily prep lists.
• Build Event Sheets for every event at least a week in advance. This includes:
• Intake of client name, address, and style of service.
• Portioning estimates based on headcount and type of event.
• Putting together an order guide for Sous Chef to place orders.
• Adjusting recipes for dietary needs.
• Staffing and scheduling for daily prep and events.. 
• Cook or delegate daily family meal, both for prep kitchen crew and on site staff.
• Ensure all BOH staff is complying with Health & Safety Protocols outlined by the Contra Costa Health Department 
• Oversee and give final approval for outgoing events. This includes: 
• Ensure all pack-out lists are accurate and updated for all events, including drop-offs, pick-ups, and full service.
• Double-check and confirm all menu changes with BOH team and FOH leads. 
• Manage and adhere to all BOH timelines, including budgeting time for warming and/or finishing plates before they are sent. Ensure time is allocated for unloading at the prep kitchen after events.
• Communicate with our Warehouse Lead and coordinate ordering and distribution of items such as consumables, disposables, and hot boxes.

Ongoing Duties

• Ongoing training and mentoring of new and existing staff. Lead by example and guide with patience and empathy.
• Remain a positive, encouraging leader in the space.
• Encourage and facilitate creative problem solving when issues arise. 
• Ensure kitchen kits are stocked and ready for events.
• Maintain an eye for efficiency. Always strive to make the kitchen itself more organized. 
• Work collaboratively with your team. Delegate, ask for help, and work together to create delicious food for our staff and our clients.

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