About Just Fare 

Just Fare is building a just world where food is a force for social change. We make good food — for people who enjoy eating, and for those who want a more equitable and just food system. Based in Oakland, CA, we offer food services for the workplace, event catering, design commercial kitchens and food programs, and operate a community kitchen. We ground everything we do in service of creating a more responsible and ethical world.

1% of our revenue supports donated meals made by our charitable arm, Just Fare Community Kitchen. So far, we have delivered over 445,000 meals to communities fighting food insecurity in the Bay Area.

Tastes good. Does good.

About Events

Our Events team is dedicated to creating connection and community. Our commitment provides interpersonal gatherings by pairing food with people in the moment one event at a time, at every step of the process. Whether it be drop off platters for a small backyard gathering, an office happy hour, a full service wedding or corporate holiday party, we are dedicated to bringing the source, season, and people together in harmony to create lasting memories for all our clients.

Position Overview

The Lead Event Cook will support the Event Executive Chef (EEC) and Event Chef de Cuisine (ECdC) with essential business needs. This role will be the key person in supporting the Event Sous Chef in the kitchen for leading production and prep lists prior to the event and during the event onsite. The Lead Event Cook will assist in facilitating and executing the planned menus and communicate to the BOH team on specific details based on the proposal, while also being able to make onsite decisions during the event as needed.

The Lead Event Cook will be responsible for packing and loading/unloading all items related to the event meals in and out of vans, driving the vans to and from the event, and ensuring the integrity of the product is maintained in transit. Additionally, this position will oversee the kitchen or jobsite where all foods are produced and prepared. They will lead food production, prep lists and manage the BOH Events team during tastings, prep and event shifts, and will also help to upkeep and improve all event BOH systems and organization. 

Responsibilities

• Leads BOH team in set up, service and breakdown during events
• Manages and monitors timeline and courses during events
• Assigns duties to event cooks and ensures they have resources to execute
• Solves problems that arise and seizes control of issues in the kitchen and communicates to Lead Sever, FOH, GM
• Familiar with Event process and procedures
• Assist in the receiving and proper storage of all orders/inventory
• Assist in completing opening and closing duties
• Ensures time, temperature, and labeling standards are achieved
• Follow the prep lists and guidance of EC and CDC, and be open to sharing input by bringing valuable questions to the team.
• Set up and stocking stations with all necessary supplies
• Execute dishes of multiple cuisines from start to finish, and cook menu items in cooperation with the rest of the event staff
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Measure ingredients and seasonings to be used in cooking
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Clean up station and take care of leftover food
• Assist in maintaining a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Ensure all food and other items are stored properly
• Comply with nutrition and sanitation regulations and safety standards
• Perform other kitchen duties as assigned
• Maintain a positive and professional approach with coworkers and customers

• 4 years experience in a formal kitchen environment with a passion for food and people
• Knowledge of local and seasonal ingredients and diverse cooking styles and cultures
• Excellent accuracy and speed in executing & delegating tasks
• Experienced in industry best practices
• Excellent understanding of professional cooking and knife handling skills
• Extremely organized and disciplined with ability to multi-task
• Fun to be around, with positive attitude,
• Ability to Lead a team and make sound decisions on-the-fly
• Strong work ethic, with an ability to stay calm under pressure, and patience for training
• Strong written and verbal communication skills
• Attendance and punctuality is required with schedule flexibility determined by needs 
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Heavy Lifting of boxes containing produce/meat - Able to lift 50 lbs
• Basic ServSafe certification Required
• Valid Driver's license (preferred)
• Bonus: Manager ServSafe
• Bonus: Valid CA Driver’s License and experience driving commercial sprinter vans and/or box trucks

• $25/hourly, plus tips when applicable
• Cell Phone Stipend, based on shifts worked each month.
• All employees 401K (retirement account) - After 90 days
• Commuter (pre-tax) - After 30 days
• Meals provided daily onsite at our commissary kitchen in Oakland
• Opportunity to develop your skills, work with amazing people & be a part of a force for social change!

Schedule & Expectations

Typical schedules include weekends for event execution, though may vary depending on event schedule. We care deeply about work life balance and will work with you to ensure a manageable work schedule.

Shifts: Variable, flexible schedule.