Vacancy caducado!
Twelve Top Catering is hiring an experienced Lead Event Chef to manage onsite events as well as assist in day-to-day preparation and production. Event styles include corporate drop-offs (breakfasts and lunches), as well as full service cocktail parties, family style and multi-course dinners, high-end buffets, and spreads.
Lead Event Chef will work directly under Chef and Sous Chef in all aspects of catering production and event run-of-show, and will adhere to the standards and quality set by the Twelve Top Catering team.
Duties include, but are not limited to:
· Prepare and finish food at catered events, bearing primary responsibility for taste, presentation, and food safety
· Work collaboratively with Event Lead and/or the client to execute seamless service
· Lift up to 50 lbs.
· Driving food and supplies to events in company vehicles
· Assist at the production kitchen, processing ingredients efficiently while maintaining a clean working environment
· Follow all food safety standards and best practices protocols
· Maintain FIFO standards
· Adapt your own cooking style to the company’s palate as necessary
· Ability to follow prep lists and take direction
· Showing up on time and ready to work – consistency and reliability expected
· Work in a fast-paced environment
· Help clean and wash some dishes throughout the day
· Work on your feet all day
· Help accepting, checking, and organizing deliveries from various purveyors
· Assist in keeping walk-in and dry storage organized
Requirements:
· Previous event/catering experience preferred
· Minimum 5 years kitchen experience in preparation, production, as a line cook, or working your way up through the ranks in brigade-style kitchens
· Knowledge of seasonal ingredients, techniques, and multiple cuisine styles
· Positive attitude
· A love for cooking
· Sense of urgency
· Attention to detail
· Oui Chef mentality
· Mise-en-place philosophy
· Serve Safe Certified
Details
· $40.00 per hour for onsite events; $25.00 per hour for production/prep
· 35-40 hours per week
· 5 days a week varied days. 3 days of prep kitchen 2 days onsite
· Prep Kitchen 9am-5pm. Onsite hours vary depending on event
· Location: Near West Oakland
· Sick pay accrued based on hours worked, over time, each year
Company breaks (unpaid) each year:
· December 21st through January 5th
· Week of July 4th
· Thanksgiving weekend (Thursday – Sunday)
· Labor Day Weekend
Performance reviews every 6 months
· Milestones set and reached
· Compensation and/or advancement schedule
· Room for growth
· Family meal/lunch included – nobody goes hungry, we work with food
Kitchen/Company Culture:
· We’ve all been in the game for a long time, and the best part of our day is still when we’re in the kitchen
· We take pride in our food
· Quality of life – boundaries, predictable schedule, time off as needed, drama free workplace
· Keep it simple - clock in, execute, rock out, go home, repeat
If you think you might be a good fit, please respond to this ad with your relevant background and experience, and we’ll go from there. Consideration for the position will require, at a minimum, a one-day paid stage.