The Events Sous Chef (ESC) will support the Executive Chef (EC), Chef de Cuisine (CdC), and Event Director (ED) in executing special events such as, happy hours, private dinners, corporate lunches, corporate parties, etc in the Bay Area and other areas as needed. The ESC will oversee food production before the event at our commissary and act as the onsite lead chef during events.

With support from the Events Director and CdC, the ESC will plan and manage all special event food production, including placing orders and generating prep lists. The ESC will help secure staff, and oversee day-of-event production and onsite event execution and staff. They will lead food production for events by prepping for events and executing selected menus at events, and will help to improve and implement kitchen systems and processes. Additionally, they will lead, support and guide the event prep and line cooks and demonstrate quality leadership skills

This role will assist in supporting the team in other prep and production as needed, inventory systems and storage, time and temperature logs, and opening/closing checklists. The ESC will assist the ED and CdC with their responsibilities, and play a key role in contributing to our customer satisfaction and acquisition goals.


Responsibilities

• Directs food preparation and collaborates with the Executive Chef.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.
• Assists with menu planning, inventory, and management of supplies.
• Ensures that food is top quality and that the kitchen commissary is in good condition.
• Keeps stations clean and complies with food safety standards.
• Offers suggestions and creative ideas that can improve upon the kitchen’s performance.
• Prepare food properly.
• Works with logistics to schedule staff shifts.
• Trains new employees.
• Orders food supplies.
• Monitors and maintains kitchen equipment.
• Solves problems that arise and seizes control of issues in the kitchen
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and mitigates any problematic situation
• Manage and train event staff, establish working schedule and assess staff’s performance with the Executive Chef.
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Supports with weekly ordering
• Supports in developing and creating templates for kitchen systems 
• Assists in developing and implementing training systems and methods for all BOH staff 
• Communicates and works cohesively with the entire Events team (FOH & BOH), to ensure quality and quantity standards are being maintained
• Leads the kitchen onsite at selected events or works with the EC at events.

Requirements

• 5+ years experience as a chef or kitchen manager with a passion for food & people
• Strong understanding of professional cooking and knife handling skills, local and seasonal ingredients, diverse cooking styles, cultures, producers and farms
• Experience managing and developing teams
• Positive attitude, strong work ethic, professionalism, communication and patience
• Fun to be around, hungry to grow within a startup, organized and disciplined
• Basic computer skills (docs, spreadsheets, google docs, etc.) 
• Manager level ServSafe certification

Benefits and Perks

• Competitive wages
• Health, dental, and vision insurance (after 90 days introductory period)
• 401K retirement account and Commuter Benefits (after 90 day introductory period)
• Free meals
• Opportunity to develop your skills, work with amazing people and together to make an impact within the community to change the world!