Paid properly, on payroll
On-call chefs are part-time employees of Bougie Table, not gig workers: $450 to $650 for an evening depending on the format, plus every dollar of gratuity, paid on the next payroll run. Groceries go on the company card.
For chefs
Your night off, your menu.
Restaurant cooks on their dark nights and independent chefs who run their own kitchens: cook the food you have always wanted to cook, for people who will see you do it, in Foothills homes from Placerville to Folsom.
The offer
What a Bougie Table night pays, and what it gives back.
Your food
You compose the menu for the occasion inside a format. No line, no specials board, nobody else's recipes. Eight to twelve people who will actually see you cook.
Nothing to chase
We bring the host, the booking, the deposit, the intake call, the allergen form, an assistant when the table is ten or more, and the photographs you can use anywhere.
Already run your own kitchen?
Independent chefs and caterers with their own business, insurance, and food-handler certification can work with us as themselves: your price, your name on the menu, our host. Paid within three days of the dinner.
The kitchen standard
Six things every chef signs.
- Everything is cooked in the host's kitchen. Nothing is prepared ahead somewhere else.
- A California food handler card at minimum; Food Protection Manager for lead chefs.
- A written allergen card per course, and the host sees it before service.
- Arrival two and a half hours before the first course. The kitchen left cleaner than you found it.
- No alcohol is sold, poured for a fee, or bundled. The host provides the wine; we open and pour.
- Photographs only with the host's written consent; guests can opt out.
How it works
From hello to your first table in four steps.
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A conversation with Kristie
Your story, what you like to cook, how you handle a nut allergy and a broken oven.
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An audition dinner at our farm
Six to eight invited guests outside Placerville. Your menu. We film it with everyone's consent, and you keep the photographs.
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Paperwork, briefly
Food handler card, two references, and for independent chefs, business license and insurance certificate.
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Your first table
Paired with an assistant, in a host's home, with the whole evening already arranged.
Apply
Tell us what you cook.
No résumé needed yet. A few lines about where you have cooked and what you would make if nobody handed you a menu is enough to start.
Moonlighting is normal in restaurants and legal in California. We only ask that you check your current employer has no written policy against it.
Received. We will be in touch.
Kristie reads every application herself. If you would rather talk first, call (916) 232-7711.