Scratch Catering & Events is looking for a dynamic Executive Sous Chef to join our team. Ideal candidate has strong multi-tasking abilities and organizational acumen to lead and continuously develop our catering and culinary operations. This position is responsible for managing the daily operations and guiding the weekly strategy for multiple events within operations. The Manager will report directly to the Director of Culinary. This position will assist in leading the back of house operations while providing leadership development efforts to create and meet/exceed revenue goals, create a strong presence in the community through corporate, social, and other local network groups, and continuous development of our staff as we look to grow to more locations.
We offer great compensation with bonus, benefits and a tremendous opportunity for growth within this growing hospitality group.
Responsibilities:
- Menu Creativity & Execution at High Standard: Drive culinary creativity to design and execute our standard and custom-innovative menus that meet client specifications and dietary needs. Ensure a consistently high standard of food quality and presentation across all events.
- Overall Operations & Deadlines: Oversee overall culinary operations for catering events, including efficient pre-event preparation, on-site cooking, and post-event breakdown. You must be able to manage time effectively and meet all deadlines and logistical requirements.
- Profitability & Cost Control: Efficiently manage food inventory, purchasing, and vendor relationships. Maintain strict control over food costs, portioning, and minimizing waste to ensure maximum profitability and meet budget goals.
- Client Interaction & Service: Professionally interact with clients during menu consultations and on-site. Leverage your experience in private dinners and fine dining to elevate the personal touch and quality of our service.
- Communication & Team Leadership: Lead and mentor kitchen staff, ensuring clear, concise communication and a streamlined, efficient workflow for the team.
- Sanitation & Food Safety: Maintain rigorous adherence to all local and national sanitation and food safety regulations, ensuring a clean and organized kitchen environment at all times.
- Calm Under Pressure: Demonstrate a level-headed approach and the ability to adjust quickly to unexpected changes, logistical challenges, and high-stress situations common in the catering industry.
Required Skills & Qualifications:
- Experience: A minimum of 3-5 years of professional culinary experience, specifically within a dedicated catering company or a high-volume restaurant with significant catering operations.
- Expertise: Proven ability in sanitation and food safety practices, exceptional organizational skills, and a strong track record of successful cost control (profitability).
- Creativity & Execution: Demonstrated culinary creativity and expertise in developing unique, custom menus, coupled with an uncompromising standard for execution at high standard.
- Adaptability: Must be cool under pressure, possess excellent time management skills, and be able to adjust on the fly during high-pressure events.
- Communication: Exceptional written and verbal communication skills for client-facing and team leadership roles. Experience using Microsoft Office products.
- Transportation: Must have a valid drivers license and reliable transportation.
Preferred Skills & Qualifications:
- Prior experience in country clubs or as a private or personal chef is a significant asset.
- Certification from professional Chef/Culinary program and/or organizations
- Experience in conducting performance evaluations
- Experience using market man or tripleseat platforms
To Apply:
Please submit your resume, a cover letter detailing your relevant catering experience and how you demonstrate the core competencies of execution, profitability, and client-facing skills, and a portfolio or examples of custom menus you have created.
Job Type: Full-time
Pay: $60,000.00 - $68,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Application Question(s):
- How many years of catering experience do you have?
Experience:
- Culinary: 3 years (Required)
Work Location: In person
