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: Sous Chef
Location: The Lafayette Kitchen + Events, Bay Area
Employment Type: Full-time
Schedule: Dependent on bookings and kitchen requirements; occasional nights and weekends; primarily Monday to Friday.

Key Benefits:

• Competitive pay based on experience
• Engaging and fun work atmosphere
• Collaborative and supportive team environment
• Consistent and reliable work opportunities

Job Description:

As the Sous Chef, you will play a pivotal role in assisting the Executive Chef in managing our food program during events and leading day-to-day operations with our event kitchen team. Working onsite at events as the Lead Event Chef is a must. Reporting to the Executive Chef or owner, you will work closely with on-site event managers to ensure seamless execution.

Essential Responsibilities:

• Show an unwavering passion for crafting exquisite food presentations and maintaining impeccable food quality.
• Lead the kitchen team in day-to-day operations and execution of menu items as directed by the Executive Chef, while collaborating by contributing your expertise to menu changes occurring four times a year.
• Train and mentor on-site chefs, both permanent and contract staff.
• Assist the Executive Chef in the hiring process for new BOH positions by conducting kitchen &/or onsite event stages. 
• Participate as needed in weekly and special event production meetings to contribute culinary insights.
• Assist the Executive Chef in overseeing the execution of day-to-day SOPS by ensuring the team stays organized, coordinating 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.
• Execute plating guides provided by the Executive Chef for seasonal menus as well as new dishes.
• Assist Executive Chef in keeping daily inventory of products and oversee receiving. 
• Ensure all events are prepared, organized, and expedite food orders from the commissary kitchen to events. Manage the safe transportation of prepared foods to event venues.
• Collaborate with Executive Chef to facilitate post-event debriefs with staff and company-wide evaluations, refining protocols based on feedback.

Qualifications:

• Flexible availability, including weekends, to accommodate event schedules.
• Strong time management skills to handle fast-paced environments.
• Proficiency in basic computer skills, including spreadsheets; 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 management-level role.
• 2-4 years of catering experience & event environments.
• Demonstrated ability to optimize processes and establish efficient workflows.
• Valid ServeSafe 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 pay  based on experience.
• Participate in UO “Health and Wellness Program” after 90 days
• Daily family meal.
• Paid sick leave.
• Two weeks paid vacation after first year of employment
• $40 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

• Daily/Weekly Inventory & and assist Executive Chef with Ordering ( Meat, Produce, Dairy, Etc. ) 
• Daily Prep lists 
• Assist Executive Chef with confirming all BOH staff shifts are covered, both at the Prep Kitchen and Onsite at Events.
• Family Meal - personally prepare (or delegate to BOH staff member to prepare) the following (meal)s:
• daily family meal(s) when kitchen is in production 
• family meals for off site event staff 
• Ensure all BOH staff is complying with Health & Safety Protocols outlined by the Contra Costa Health Department 
• Replenishment kitchen kit - weekly 
• Collaborate with Executive Chef by overseeing all events and managing the following components :
• Pack out lists - all events including drop offs, pick ups, full service - Include Date, Time, Guest Count, Etc. 
• Overseeing BOH team stays on-time with client timeline
• For any events where BOH is not onsite, ensure to communicate with FOH staff with any instructions for assisting in final plating and set-up of food items ( i.e. topping açaí, garnishing chimichurri, etc. ) 
• Lead Load-Out before an event from Event Kitchen and Unload back at Event Kitchen after an event. 
• Communicate with the Warehouse team of any supplies that are needed to restock at the prep kitchen.

Ongoing Duties

• Ongoing training of new and current staff
• Maintain a positive and upbeat attitude 
• Encourage problem solving when issues arise 

Menus 

• Assist Executive in maintaining the integrity of the current seasonal menus + overall style of the Urban Organics Brand 
• Assist Executive Chef in the execution of seasonal menu changes 4x/per year