Sous Chef

Around the Table is an innovative culinary company specializing in creating elevated food experiences for private gatherings, corporate events, and special occasions. Unlike traditional restaurants, Around the Table focuses on intimate, personalized culinary events that require a blend of creativity, precision, and genuine hospitality. The company prides itself on crafting meticulously prepared menus that transform meal service into memorable moments. This unique approach demands a team that values collaboration, clear communication, and execution quality as much as exceptional flavor and presentation. With a commitment to balancing creativity and operational efficiency, Around the Table has developed a reputation for delivering seamless, guest-centered events where every detail counts. They foster a supportive, dynamic work environment where each team member contributes to a collective mission of culinary excellence and customer satisfaction.

The role of Sous Chef at Around the Table is an integral leadership position designed for a culinary professional who thrives in a flexible, event-driven setting rather than a traditional restaurant. The Sous Chef supports the Executive Chef in planning, preparing, and executing a wide range of catered events, often adapting to different formats, locations, and service styles. This hands-on role requires a steady, skilled individual who can maintain composure under pressure, lead kitchen operations during events—especially when the Chef is off-site or managing multiple services—and ensure all food quality and presentation meet the company’s high standards. Beyond event execution, the Sous Chef will assist with menu development and refinement, manage prep schedules and kitchen flow, oversee inventory and ordering, and contribute to training and supporting the kitchen and event staff. This position is perfect for someone who values quality, teamwork, and flexibility and seeks a role that offers a balance between culinary creativity and operational management without the relentless pace of traditional restaurant service. The employment type is typically full-time with availability required for evenings, weekends, and occasional daytime hours to meet event schedules. This role also provides an opportunity for growth within a company dedicated to innovative culinary experiences and outstanding hospitality.