Event Chef

We think that the best dining experiences are the ones in which we're seated around a table sharing food and stories with others. Lazy Bear started as a dinner party in 2009, and that idea now runs through everything our team does: the tasting menu at Lazy Bear, the French seafood at JouJou, and the cocktails and bar food at True Laurel. When a company books an event with us, it should feel the same way. We hope it's the best dinner party their team has ever attended.

We are interested in people with passion and integrity, and the desire to not only help us achieve a high level of cuisine but to hold that level wherever we cook, whether that's in one of our dining rooms or at a significant food event.

Our restaurant group is looking for a full-time Events Sous Chef. This chef works in tandem with each of our culinary teams to collaborate on the execution of corporate events across Lazy Bear, JouJou and True Laurel; from buyouts and private dinners in our dining rooms to off-site events at our clients' venues. We are seeking people who are dynamic, can switch between venues and food menus smoothly, and be engaging with guests in a way that demonstrates our hospitality ethos. We expect great attitudes, personal integrity, attention to detail, dedication to cleanliness, strong organization, friendliness, positivity, and a team mentality.

Requirements

• A minimum of three years of experience in fine dining kitchens, with events, catering or off-site experience. Michelin experience is preferred but not required.
• Career-minded: looking to stay in one place for a longer period of time and grow with the company.
• Great attitude and personal integrity.
• Strong attention to detail and a need to work clean, in our kitchens and in unfamiliar ones.
• Experience executing a menu to spec at volume, with consistent plates across large guest counts.
• Experience building prep lists, order sheets, packing lists and staffing plans for events.
• Experience managing multiple people in a kitchen setting, including cooks drawn from different kitchens.
• Experience packing, transporting and holding food safely for off-site service.
• California Food Handler's Certification, Manager's Certification is a plus.
• Knowledge of advanced cooking techniques and how to use a variety of commercial cooking devices.
• A valid driver's license and comfort loading and driving a van to off-site events.

Job Duties

The Events Sous Chef helps run event execution for all three restaurants and may be responsible for any or all of the following as well as additional duties that may arise over time as our events program and the position evolve. We are looking for someone who has the ability and the commitment to do any job that is needed at the time, but the organization to know which jobs would be best delegated to others and when.

• Upholding the standards and the culture of Lazy Bear, JouJou and True Laurel at every event.
• Executing event menus written by our chefs, to spec, in all three restaurants and off-site.
• Reviewing each BEO ahead of the event and flagging anything missing, from guest counts and dietary needs to timing and equipment.
• Turning finalized menus and BEOs into prep lists, order sheets and staffing plans.
• Placing event orders through our existing vendors, receiving deliveries and ensuring that they are accurate and that invoices are included every time.
• Planning prep and staffing so that events never compromise or interrupt regular service.
• Running the line and supporting the pass on event nights alongside each restaurant's chefs.
• Packing, loading, transporting and setting up for off-site events, and helping lead the off-site crew through service and breakdown.
• Maintaining event SOPs, prep lists and packing lists so any of our cooks can step in.
• Effectively communicating with the management team, events staff, and Front of House teams at each restaurant in order to facilitate the best experience for our staff and for our guests.
• Working closely with our Events Team, Director of Culinary Operations and CdCs to learn every part of the events program.

Special Projects

When the event calendar slows down, the Events Sous Chef moves onto special projects across the group. These change with the seasons and the needs of each restaurant, and may include any or all of the following:

• Assisting with daily prep and service at Lazy Bear, JouJou and True Laurel, stepping in wherever a station or a shift needs support.
• Leading preservation projects: fermenting, pickling, and drying seasonal product at its peak for use throughout the year.
• Helping build and organize larger batch projects that the restaurant kitchens don't have time for during service weeks.
• Supporting deep cleans, equipment maintenance and reorganization of storage across the three sites.
• Updating recipe specs, SOPs and training materials alongside each restaurant's chef team.

We're looking for someone who sees the slower months as a chance to learn every kitchen in the group and make each one a little better.

About Us

Our restaurants are designed to bring communities together and link the dining experience to the creation and foundations of each plate.

• Lazy Bear is a fine dining restaurant in the Mission. We currently hold two Michelin Stars.
• JouJou is our French seafood restaurant in the Design District, with multiple rooms for private dining.
• True Laurel is our cocktail bar in the Mission, on North America's 50 Best Bars list.

Benefits

• Competitive salaried pay $90k-$96k plus incentives
• Work weeks are usually five days, scheduled around the event calendar, with time off for holidays
• Promotion from within
• Subsidized health, vision, dental, immediately upon hire
• 4% match for 401K after 6 months
• Generous time off
• Priority reservations and employee discounts on dining
• Special industry events and offsites

We look forward to hearing from you!

More detail about Lazy Bear part of JouJou, Lazy Bear & True Laurel