Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Vision Insurance
short-term disability
long-term disability
Life insurance
Paid Time Off
401k Retirement Plan
Job Description
Our company is a premier catering and food production establishment specializing in delivering high-end culinary experiences for off-premise events and contract accounts. Renowned for our commitment to quality and exceptional service, we operate a high-volume kitchen dedicated to providing delicious and innovative culinary products that exceed client expectations. With a strong reputation built on consistency and excellence, we cater to a diverse clientele ranging from corporate events to luxury private gatherings.
We are currently seeking a skilled Sous Chef to join our dynamic kitchen team. The Sous Chef will play an essential role in managing day-to-day food production to ensure that all culinary offerings meet the highest standards of quality, taste, and presentation. This is a hands-on leadership position reporting directly to the Executive Chef and working closely with the Production Chef in a fast-paced and demanding environment. The Sous Chef will be accountable for supervising a team of kitchen employees, overseeing kitchen operations, maintaining impeccable cleanliness and organization, and ensuring compliance with food safety regulations, including HAACP and ServSafe guidelines.
The ideal candidate will bring a minimum of two years of management experience in high-end, high-volume kitchen environments with a proven ability to thrive under pressure. They should demonstrate strong organizational and communication skills and possess the ability to effectively prioritize, delegate, and train staff to maximize productivity. In addition, the Sous Chef will assist in menu planning and the development of innovative culinary concepts that align with the company’s commitment to excellence and customer satisfaction. This role requires someone who is detail-oriented, highly organized, and passionate about leading a team to consistently deliver superior food quality in a timely manner.
The Sous Chef will also manage inventory, prepare daily order lists, and review production schedules on a daily and weekly basis alongside the Production Chef. It is their responsibility to keep kitchen operations streamlined and efficient while fostering a positive working environment that encourages teamwork and employee retention. Proficiency with computer applications is necessary, with experience in CaterXpert considered an advantage. This position offers the opportunity to work within a vibrant culinary setting, contributing to the continued success and growth of an established catering business recognized for culinary excellence.
We are currently seeking a skilled Sous Chef to join our dynamic kitchen team. The Sous Chef will play an essential role in managing day-to-day food production to ensure that all culinary offerings meet the highest standards of quality, taste, and presentation. This is a hands-on leadership position reporting directly to the Executive Chef and working closely with the Production Chef in a fast-paced and demanding environment. The Sous Chef will be accountable for supervising a team of kitchen employees, overseeing kitchen operations, maintaining impeccable cleanliness and organization, and ensuring compliance with food safety regulations, including HAACP and ServSafe guidelines.
The ideal candidate will bring a minimum of two years of management experience in high-end, high-volume kitchen environments with a proven ability to thrive under pressure. They should demonstrate strong organizational and communication skills and possess the ability to effectively prioritize, delegate, and train staff to maximize productivity. In addition, the Sous Chef will assist in menu planning and the development of innovative culinary concepts that align with the company’s commitment to excellence and customer satisfaction. This role requires someone who is detail-oriented, highly organized, and passionate about leading a team to consistently deliver superior food quality in a timely manner.
The Sous Chef will also manage inventory, prepare daily order lists, and review production schedules on a daily and weekly basis alongside the Production Chef. It is their responsibility to keep kitchen operations streamlined and efficient while fostering a positive working environment that encourages teamwork and employee retention. Proficiency with computer applications is necessary, with experience in CaterXpert considered an advantage. This position offers the opportunity to work within a vibrant culinary setting, contributing to the continued success and growth of an established catering business recognized for culinary excellence.
Job Requirements
- Minimum of 2 years management experience
- Culinary degree preferred
- Experience in high-volume kitchen operations
- Strong communication skills
- Ability to manage and lead a team
- Knowledge of food safety regulations
- Proficiency in computer applications
- Ability to work in a fast-paced environment
Job Qualifications
- Minimum of 2 years management experience
- Culinary degree is a plus
- Proven record in managing high-end, high-volume kitchen operations
- Strong organizational and communication skills
- Ability to prioritize, teach and delegate
- Team player with a positive, helpful personality and strong employee-relation skills
- Working knowledge of computer applications
- Experience using CaterXpert a plus
- Management and leadership skills
- Multi-tasking and time-management skills
- Highly organized and detail oriented
- Ability to work efficiently in a multi-tasking, time-sensitive, fast-paced environment
- Strong leadership skills with a dedication to driving and achieving results
Job Duties
- Manage a team to produce consistent, high-quality products and maintain quality standards as per the Executive Chef
- Ensure kitchen operations are organized, clean and efficient
- Effectively manage employees to maximize productivity and meet established food preparation deadlines within budget
- Assist in the development of new and innovative culinary concepts and participate in menu planning, working closely with the Executive Chef and Production Chef
- Review daily/weekly production with Production Chef
- Manage inventory and put in daily order lists
- Train new kitchen employees and ensure the entire staff practices safe and sanitary food handling procedures per HAACP and ServSafe guidelines
- Perform other duties associated with the position that are reasonably assigned to support the overall needs of the business
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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