Executive Sous Chef – Weddings & Special Events
Position Summary
We are seeking a high-energy, experienced Executive Sous Chef to work directly under the Owner/Executive Chef. In this role, you will manage, execute, and lead operations for high-end weddings, banquets, and large-scale events. You will serve as second-in-command in the kitchen while taking center stage during live culinary performances. We specialize in elevated Italian cuisine—ranging from live-tossed pasta stations and Parmigiano Reggiano wheel experiences to carving blocks and interactive mobile dessert bars.
Key Responsibilities
- Operational Leadership: Lead, train, and supervise the banquet kitchen team to ensure seamless prep, execution, and presentation standards for high-volume events.
- Culinary Collaboration: Partner directly with the Owner/Executive Chef to execute authentic, top-tier Italian menus, including custom buffets, live pasta action stations, and interactive desserts.
- Kitchen & Inventory Management: Oversee food production, portion control, inventory management, food costing, and ordering to maintain high margins without sacrificing quality.
- Event Coordination: Direct kitchen timing and communicate directly with event planners, front-of-house leads, and service staff for smooth service execution.
- Live Action Performance: Serve as the lead interactive chef for live-action stations, including hand-tossing sautéed pastas, carving roasts, and executing mobile dessert experiences.
- Compliance & Safety: Maintain strict sanitation, food safety, and HACCP compliance across off-site, buffet, and public-facing action setups.
Qualifications & Requirements
- Education: Culinary Arts Degree (Associates or Bachelor’s) preferred.
- Experience: 3+ years of progressive culinary management experience in banquets, high-volume catering, or fine dining; strong background in Food & Beverage management.
- Cuisine Expertise: Deep proficiency in traditional and modern Italian cuisine, including pasta technique, classic sauce work, and dessert assembly.
- Stage Presence & Hospitality: Excellent guest-facing communication skills, high energy, and the ability to maintain composure under pressure during live service.
- Technical Mastery: Speed and dexterity in sautéing, carving, precise knife work, and temperature control for 100+ covers per hour.
- Certifications: ServSafe Manager (or equivalent food handler safety certification).
Physical Requirements
- Ability to stand and move continuously for 8–14 hours in fast-paced catering environments.
- Ability to lift, push, and carry up to 50 lbs (carving stations, induction burners, raw ingredients, and heavy equipment).
Pay: $35.00 - $45.00 per hour
Work Location: In person
