Position Overview
We are seeking a talented, highly organized, and energetic Sous-Chef to join our premier catering team. As the second-in-command in our kitchen, you will work closely with the Executive Chef to oversee food preparation, manage kitchen staff, and ensure the flawless execution of events ranging from intimate private dinners to large-scale corporate galas and weddings.
Unlike a traditional restaurant, this role requires exceptional adaptability, strong logistical planning for off-site catering, and the ability to maintain high quality under tight, event-driven timelines.
Key Responsibilities
- Culinary Execution & Quality Control
- Lead the daily prep and execution of diverse menus, ensuring all food meets our standards of taste, temperature, and presentation.
- Adapt to various service styles, including plated multi-course meals, high-end buffets, family-style dining, and passed hors d'oeuvres.
- Maintain consistency in food quality and portion control, keeping a sharp eye on food costs and waste.
- Kitchen Management & Leadership
- Supervise, train, and motivate the kitchen crew (prep cooks, line cooks, and plating teams).
- Step in as the leader of the kitchen in the Executive Chef’s absence.
- Foster a positive, collaborative, and high-energy kitchen culture.
- Catering Logistics & Off-Site Operations
- Pack, organize, and inventory all food, equipment, and utensils required for off-site events to ensure nothing is left behind.
- Oversee kitchen setups at various venues, adapting quickly to different mobile kitchen environments (tents, venues with limited facilities, etc.).
- Manage the timing of food preparation so that dishes are ready precisely when the event schedule demands.
- Safety, Sanitation & Inventory
- Enforce strict health and safety standards (HACCP) in both the commissary kitchen and at event sites.
- Assist with ordering inventory, receiving deliveries, and conducting weekly/monthly food counts.
- Ensure all kitchen equipment is properly cleaned, maintained, and stored.
Qualifications & Skills
- Experience: Minimum of 2–3 years of experience as a Sous-Chef or Lead Line Cook, preferably in a high-volume catering, banquet, or hotel environment.
- Culinary Skill: Strong foundational culinary techniques, excellent knife skills, and a passion for creative food presentation.
- Leadership: Proven ability to manage a team, delegate tasks effectively, and remain calm under pressure.
- Logistical Thinker: Highly organized with the ability to foresee operational challenges before they happen on-site.
- Flexibility: Ability to work a non-traditional schedule, including nights, weekends, and holidays based on the event calendar.
- Physical Requirements: Ability to stand for long periods, lift up to 50 lbs, and work in fast-paced, high-temperature environments.
- Certifications: Current food safety certification (e.g., ServSafe Manager). A valid driver’s license is a plus.
- Spanish proficiency is a plus.
- East/Sout-East Asian cuisine knowledge a big plus but not essential.
What We Offer
- Salary: $70,000 (Dependent on experience)
- Benefits: 100% company-paid Health insurance, PTO, 401(k) matching after 1 year.
- Perks: Free shift meals.
- The bulk of our business is Monday to Friday, office hours. Some weekends and nights will be necessary.
Pay: $70,000.00 per year
Benefits:
- 401(k)
- Food provided
- Health insurance
- Paid time off
Work Location: In person
