Job Summary

The San Mateo County Event Center is a public assembly facility that hosts a wide variety of events and produces the San Mateo County Fair and operates the Jockey Club - A satellite wagering facility for horse racing, as well as a full-service catering and food service operation. The Catering & Concessions Chef will help to facilitate the operations of food and beverage service throughout the facility.

This is an as-needed position, where the schedule will be decided based on specific events or projects, with no regular or set hours.

Essential Functions/Responsibilities

Essential and other important responsibilities and duties may include but are not limited to the following:

Lead and direct the kitchen team during large events, assigning stations and tasks and keeping the team focused and on pace.
Oversee all food preparation, from prep through plating and service, to ensure timely, efficient production.
Facilitate production flow by coordinating with event, catering, and front-of-house staff on timing, menu details, guest counts, and dietary needs.
Ensure the kitchen team follows all applicable food safety and sanitation regulations, including California Food Code and local health department requirements.
Monitor food temperatures, storage, labeling, and cross-contamination controls throughout the event.
Inspect dishes for taste, presentation, portioning, and consistency, and correct issues before food goes out.
Operate and supervise safe use of kitchen equipment, including fryers, grills, range stoves, and ovens.
Review the event menu and prep list in advance and communicate any shortages or concerns to management.
Train and coach kitchen staff on techniques, safety practices, and standards as needed.
Ensure the kitchen is clean, organized, and properly broken down at the end of each event.
Participate in the creation and maintenance of catering menus, as well as collaborate on pricing strategy for catering packages and services

Qualifications

3-5 years of professional kitchen experience, including at least 1-2 years in a lead, sous chef, or supervisory role.
Experience producing food for high-volume events, banquets, or catering.
Proficiency with fryers, grills, range stoves, ovens, and various other kitchen appliances
Strong working knowledge of food safety, sanitation, and HACCP principles.
Strong leadership, communication, and time-management skills.
Proven leadership experience managing teams or projects; prior roles in operations, management, or supervisory positions

Excellent written and oral communication skills
Proficiency with Restaurant POS (Preferred Toast experience) and basic computer applications such as Microsoft Word, Excel, and Outlook
Strong focus on guest satisfaction and client retention
Strong organizational skills, attention to detail, and follow-through
Strong business acumen and professionalism
Ability to work independently and collaborate as part of a team
A positive attitude, with the ability to build good working relationships with managers, co-workers, and guests
Reliability and accountability in meeting job responsibilities
Flexibility to work irregular hours, including evenings, weekends, holidays, and overtime as needed

Minimum Requirements

Associate's degree or equivalent from two-year college or technical school (culinary degree preferred); and/or five years’ experience in a kitchen/culinary environment with no less than 2 years in a supervisory role; or equivalent combination of education and experience.
Ability to obtain valid CA Food Handlers and CA ABC Responsible Beverage Server Training certifications within 30 days of employment.

Physical Demands

The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand and walk. The employee is frequently required to make repetitive hand movements to perform daily duties. The employee is occasionally required to reach with hands and arms and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. May be exposed to grease, smoke, fumes, solvents, chemicals, heat, and sharp objects. Must be able to speak, hear and see. Vision requirements are close vision, distance vision, peripheral vision, and the ability to adjust focus. Work may be outdoors and employee may be subject to various weather related environments.

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