Lead Event Chef (Chef de Cusine)

The Lead Event Chef leads culinary operations, including managing staff and implementing and supporting all food production. The lead event chef, who is considered the chef de cuisine, supports the executive chef. Oversee and manage the culinary team, maintain food, labor, and operating costs, maintain excellent quality, and increase efficiency while improving operating margin. The Lead Event Chef will be responsible for staff scheduling, vendor ordering and relationships, health code compliance, equipment maintenance and repairs, menu development, staff training, innovation, strategic goals, and implementation. Essential Functions Work at events, on kitchen prep, and in the warehouse. Maintain a company culture and promote a positive work environment. Manage events and train on-site chefs to execute each event menu properly. Provide training and support to staff, ensuring excellent food standards and procedures are maintained. Utilize and maintain company-developed systems, inventories, programs, and initiatives. Maintain budgets, compliance guidelines, company standards, and practices. Attend BEO meetings and check and update blue notes. Work with the Sales and Staffing Manager on staffing requirements for events. Work with the senior operations Manager and Event Coordinator on service plans, event rental equipment, expo sheets, timelines, diagrams, and other event production documents. Work with the warehouse on packing/unloading. Ensure that all equipment is clean and in excellent working order. At Events Create a positive event experience for all. Determine the role at each event. Some events will involve food production and service, while others will include delegation and staff management to ensure quality and timeliness. Train event chefs and KAs on site. Once proficiency in the role is achieved, create a training manual. This will include developing and documenting standard operating procedures for set‑up, consistency, sanitation, breakdown, and everything in between. Implement a deep‑frying SOP, including proper set‑up with floor covering, emergency clean‑up spills, oil cooling and transportation, and safety. Implement a hand wash station/protocol. Responsible for striking and breaking down events, including wrapping and packing equipment and beverage inventory and loading the van/truck. Ensure no breakage in transport with safe and organized packing. Work respectfully and productively with clients and Schaffer front‑of‑house staff. Engage with Captains to ensure coordination and production planning are executed as decided. Understand when to change a plan based on unexpected circumstances. Strategic Thinking Business Acumen Thoroughness Leadership Presentation Skills Supervisory Responsibility This position supervises department staff and is responsible for training, implementing/supplying all food production. The work environment can be loud and busy. Many kitchen hazards include hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The employee is required to stand for long periods as well as walk, bend, and stoop. Position requires working taste buds, the ability to smell, feel with fingers, and visually inspect at close and distance ranges. The position requires the ability to use arms and hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc., and lift to 50 lbs. Position Type/Expected Hours of Work This position regularly requires long hours and weekend work. Travel Up to 20% of necessary travel throughout North America. California Class C driver's license with clean DMV record. Required Education and Experience Culinary Arts degree or equivalent. Bachelor’s degree in Liberal Arts or Sciences preferred. English and Spanish fluency. Minimum of 5+ years’ successful culinary management experience. Excellent computer skills, including Mac, MS Office, and email. Ability to speak to and address groups, managers, and clients. Capable of working independently, effectively, and efficiently. Demonstrated ability to assess and cultivate people and develop operations. Other Duties Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, obligations, and activities may change at any time, with or without notice. Seniority Level Mid‑Senior level Employment Type Full‑time Job Function Management and Manufacturing Industries Events Services #J-18808-Ljbffr Schaffer