Position Summary 

The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. 

The Event Chef de Cuisine is responsible for managing all culinary events including donor dinners, kitchen volunteer events, internal & external company food service events. This role involves leading teams of sous chefs, cooks, bakers, and dishwashers to ensure the highest quality scratch cooking and adherence to food safety standards. The Event Chef de Cuisine is responsible for menu planning, budgeting, and managing food production for all culinary events under the guidance of the Executive Chef. They will work alongside the Chef de Cuisine, Bakery Chef de Cuisine to manage other members of the food preparation team. Although they may assist with prep work and kitchen cleaning, their primary focus is on executing events and managing employees. The chef will be expected to create an inclusive, respectful and professional environment for employees to meet their weekly goals, while adhering to a set menu and weekly budget. This position may include travel up to 20%.

Primary Duties and Responsibilities: 

• Create, plan, and execute all culinary events including donor dinners, kitchen volunteer events, internal and external company food service events under the guidance of the Executive Chef.

• Lead event and kitchen team members including sous chefs, cooks, bakers, dishwashers.

• Collaborate with the Executive Chef on the roll out of event menu planning and recipe development, ensuring variety, balance, and adherence to dietary needs.

• Place orders for all necessary products, including food items and cleaning supplies, under the guidance of the Executive Chef.

• Manage event kitchen staff schedule under the direction of the Executive Chef. 

• Assist in hiring, training and disciplining event and kitchen team members.

• Manage event budget control under the guidance of the Executive Chef.

• Spearhead all Food Service volunteer efforts including event planning, food preparation, event setup & execution.

• Coordinate event efforts with the Executive Chef, Director of Operations as well as other departments.

• Direct and mentor cooks, bakers, and dishwashers in all aspects of food production, including proper techniques, cleanliness, and storage in accordance with  company standards.

• 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.

• Work closely with the Kitchen Logistics Team to manage stocking, inventory levels, packaging, repairs and delivery needs.

• Creatively utilize donated food to minimize waste and maximize resources in menu planning and

production.

• Ensure all food is prepared and ready for delivery 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. 

• Responsible for the day-to-day supervision for all staff working in the kitchen room

• To ensure a functional and hygienic environment, inspect and clean all equipment, kitchen appliances, and work areas.

• Cook food according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

• Must be able to work with steam kettles, tilt skillets, grills, ovens and stove tops.

• Follow strict food safety regulations to maintain a safe environment for all.

• Direct and support volunteers and workers who help in meal preparation and service.

• Assist bakery team or kitchen logistics team as needed.

• Perform any other tasks assigned with a positive attitude and a willingness to help.

• Apportion and serve food to facility residents, employees, or patrons.

• Compile and maintain records of food use and expenditures.

• Take inventory of equipment and supplies to ensure everything is well-stocked.

• Must be able to carry, lift, push, and pull up to 50lbs.

• Must be able to regularly bend and stoop.

Additional Qualifications and Experience: 

• Commitment to serving the needs of homeless families

• Education and/or Experience: 5 years of experience cooking; catering environment preferred

• High school diploma or GED preferred

• FLSA Status: Exempt

• **Must have a valid California driver's license**

• Drug and TB testing required. Background check required

• Excellent critical thinking and time management skills.

• Manager ServSafe Certification required

• Bilingual Spanish preferred, but not required.

• Job Type: Full-time

Physical, Demands, Environmental Conditions, Equipment 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is required to: Routinely required to sit; walk; climb stairs; engage in verbal, written, and email communication; hear; use hands to keyboard, finger, handle, and feel; stoop, kneel, crouch, twist, reach, and stretch. Occasionally required to move around the Administration office. Can observe and respond to people and situations and interact with others encountered in the course of work.  

Handle, fingers, grasp and feel objects and equipment; Reach with hands and arms; Communicate, receive and exchange ideas, information by means of the spoken and written word; Be mobile by moving oneself from place to place quickly and easily; Repeat various motions with the wrists, hands, and fingers; Be able to have visual activity for (including, but not limited to) administrative and clerical tasks; Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Drive vehicle in and around Los Angeles County, as needed; be able to enter buildings that may require climbing stairs.  

 Be periodically subjected to outside environmental conditions. Use a desktop and/or laptop computer, copy, postage, and fax machines. Complete all required forms in personal writing. Employee may work in proximity to service animals and emotional support animals. 

• EEO: HOTV (Hope of the Valley) provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, HOTV complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, placement, promotion, recall, transfer, leaves of absence, compensation and training.

• HOTV will consider qualified applicants with a criminal history pursuant to the California Fair Chance Act. You do not need to disclose your criminal history or participate in a background check until a conditional job offer is made to you. After making a conditional offer and running a background check, if HOTV is concerned about conviction that is directly related to the job, you will be given the chance to explain the circumstances surrounding the conviction, provide mitigating evidence, or challenge the accuracy of the background report. Find out more about the Fair Chance Act by visiting the California Department of Fair Employment and Housing’s Fair Chance Act webpage.