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Chef de Cuisine
Just Fare
1325 61st St, Emeryville, CA 94608, United States
Just Fare hiring Chef de Cuisine in Emeryville, CA

Just Fare hiring Chef de Cuisine in Emeryville, CA

Just FareMore Info

Seasonal • Hourly ($33.65)
Expired: Apr 26, 2024

Sorry, this job expired on Apr 26, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

5 years


Job Details
About Events
Our Events team is dedicated to creating connection and community. Our commitment provides interpersonal gatherings by pairing food with people in the moment one event at a time, at every step of the process. Whether it be drop off platters for a small backyard gathering, an office happy hour, a full service wedding or corporate holiday party, we are dedicated to bringing the source, season, and people together in harmony to create lasting memories for all our clients.

Position Overview
The Events Chef de Cuisine (ECdC) will lead the execution of menus for various events set forth by the Events Executive Chef (EEC), in tandem with the Sales team and ensure that the client’s vision is fully represented. Additionally, the ECdC will oversee the commissary kitchen where all food is produced, as well as leading the team for all food production. ECdC will assist with managing all event cooks, and supporting the EEC with further developing and implementing kitchen systems and onsite operations, including but not limited to the list below.  Apply Here: https://jobs.lever.co/JustFare/8860c116-28e8-4f46-ad3e-b7049f4b1b5a?lever-origin=applied&lever-source%5B%5D=Culinary%20Agents 

Responsibilities
  • Leads preparation and execution of event menus
  • Leads production schedule and identifies/implements production efficiencies in the kitchen to ensure labor and cost of goods budget are met
  • Leads and develops kitchen team in collaboration with Events Sous Chef and EEC
  • Ensures kitchen is regularly cleaned and maintained in adherence to the Board of Health’s policies
  • Manage and supervise all event BoH staff, including dishwashers on a daily basis, and support with their performance reviews and corrective action as needed.
  • Leads menu development based upon client requests and vision
  • Supports EEC and Sous Chef with ordering
  • Works with EEC and Event Sous to develop and templatize kitchen systems for commissary and onsite event locations
  • Develops and implements training systems and methods with EEC
  • Communicates with EEC, Event Sous, Event Operations Manager and FoH team to ensure quality and quantity standards are being maintained
  • Participate in client tastings
  • Lead kitchen team onsite at events when EEC is not present; ensure the venue is left cleaner than it was found
  • Works in collaboration with Event Sous Chef, on pack outs to ensure events team is completely ready for events, including but not limited to: loading and unloading vans before and upon return to the commissary kitchen to ensure van is cleaned out, food and tools organized, and lock up kitchen.
Qualifications & Requirements
  • 5+ years experience as a restaurant/commissary Chef with a passion for food & people
  • 2+ years in high volume kitchen and management
  • Mise en place minded
  • Strong understanding of professional cooking and knife handling skills, local and seasonal ingredients, diverse cooking styles, cultures, producers and farms
  • 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.)
  • California Drivers License and when not driving company vehicle, your own vehicle or ease of getting around to all event sites
  • Out of town and overnight travel as required per event
  • Manager level ServSafe certification
  • Bilingual in Spanish (a bonus)
Schedule & Expectations
Typical schedules include weekends for event execution, though may vary depending on event schedule. We care deeply about work life balance and will work with you to ensure a manageable work schedule.
Shift details: Variable, due to the nature of events there is no guarantee of hours available and it is a Part Time, with potential for Full Time. Some months will be busier than others, Events have peak seasons variable from Spring to Fall, with limited service in Winter from January to March generally.

Compensation & Benefits

  • Competitive wages in an equitable tiered pay structure for all positions, Non-Negotiable
    This is an hourly, Non-Exempt position, that will manage the team, so no tips.
  • Cell Phone Stipend
  • All employees 401K (retirement account) - After 90 days
  • Commuter (pre-tax) - After 30 days
  • Meals provided daily onsite at our commissary kitchen in Oakland
  • Opportunity to develop your skills, work with amazing people & be a force for social change in the world

Compensation Details

Compensation: Hourly ($33.65)

Benefits & Perks: 401k, Commuter Benefits


Required Skills

Menu Costing

Preparing Food to Chef's Specifications

Food Safety Knowledge

Ordering / Purchasing

Menu Development

Inventory Management

Recipe Development

Scheduling

Leadership

Team Management

Costing

Cleaning / Sanitation

Communication

Safety Procedures Knowledge

Positive Attitude

Budgeting

Food Handler Certification

Vendor Management

Organizational Skills

Professionalism

Culinary Skills

Training Others

Attention to Detail

High Volume Cooking

Safety and Sanitation

Cost Management

ServSafe Certified

Portioning

Problem Solving

Work In a Fast-Paced Environment

Events Management

Teamwork

Work Well Under Pressure

Multitasking

Quality Control

Conflict Resolution

People Skills

Motivated

Gluten Free Cooking

Efficiency

Vegan / Vegetarian Cooking

Read more

View Job Description

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