Events Sous Chef

Hope The Mission•Los Angeles, CA

About The Position

The Event Sous Chef supports the Event Chef de Cuisine in the planning, coordination, and execution of events and provides direct leadership to the events culinary team. This role is responsible for overseeing food production, supporting menu planning and recipe development, supervising staff and volunteers, coordinating ordering and inventory, and ensuring consistent adherence to food safety, quality, and scratch-cooking standards. The Event Sous Chef works closely with the Operations Manager and the Event and Volunteer Coordinator to manage the events calendar and operational logistics, while contributing to innovation in event production and social enterprise initiatives. This position reports to the Event Chef de Cuisine with a dotted-line reporting relationship to the Executive Chef.

Requirements

Extensive experience as a Sous Chef in a high-volume, scratch-cooking kitchen environment.
Possess strong organizational and multitasking skills, and have attention to detail.
Strong leadership and team management skills, with a commitment to creating a positive and inclusive work culture.
In-depth knowledge of culinary techniques, food safety standards, and current food trends.
Excellent leadership and team management abilities, with a focus on creating a positive and efficient work environment.
Knowledge of food safety regulations and best practices in inventory management and logistics.
Effective communication skills to collaborate with cross-functional teams and external partners.
Ability to adapt to a fast-paced, dynamic kitchen environment.
Proficiency in inventory management, ordering, and working collaboratively with multiple teams.
Foster a culture of respect, inclusion, and continuous learning within the culinary team.
Demonstrate mastery in scratch cooking techniques, ensuring that all dishes are prepared from fresh, raw ingredients, without the use of processed or prepared foods.
Commitment to serving the needs of homeless families
6 + years of experience cooking; catering environment preferred
High school diploma or GED preferred
Must have a valid California driver's license
Drug and TB testing required. Background check required
Manager ServSafe Certification Required.

Nice To Haves

Bilingual Spanish preferred, but not required.

Responsibilities

Lead the Events team in preparing for and executing a variety of events, including but not limited to: on and off-site catering, executive and VIP lunches, small to large scale volunteer work sessions, company social functions and ceremonies, and special events open to the public.
Manage day-to-day operations of the Events team, ensuring company policy compliance, strict adherence to food safety standards, productivity and efficiency, and achievement of food quality standards set by the Event Chef de Cuisine, Executive Chef, and Senior Director of Food Services.
Run regular weekly volunteer sessions as well as special group sessions, curating meaningful and safe culinary experiences for the public that benefit the organization and Food Services operations.
Collaborate with the Event Chef de Cuisine on event menu planning, recipe development, and culinary projects for volunteers, ensuring variety, balance, and adherence to dietary needs.
Assist in hiring, training, scheduling and disciplinary actions of kitchen team members.
Place orders for all necessary products, including food items and service wares, under the guidance of the Event Chef de Cuisine and Executive Chef.
Assist in directing and mentoring lead cooks, line cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage.
Maintain and track the food inventory, special equipment, service wares, and utensils reserved for Events use
Work closely with the Kitchen Logistics Team to manage cold and dry storage, and all logistical concerns of event set up, packing, and transport.
Creatively utilize donated food to minimize waste and maximize resources in menu planning and production.
Ensure all food is prepared and ready for service or packing at the designated time, maintaining consistency and quality in every dish.
Establish and enforce rigorous sanitation protocols, conducting daily and weekly deep cleaning schedules.
Inspect and report any maintenance issues with kitchen equipment on a weekly basis.
Maintain open and effective communication with the culinary team, providing guidance, feedback, and support as needed.
Assist in client meal production, bakery team production, and kitchen logistics as needed.