Sous Chef - Cold Food Prep

Kelber Catering is a majority woman-owned and operated catering company based in Minneapolis, MN, known for its strong commitment to sustainable practices and a positive work environment. Kelber Catering has built a reputation for delivering exceptional culinary experiences that celebrate and respect its employees while meeting the diverse needs of its clients. The company specializes in creating visionary menus under the direction of Executive Chef Shane Streitz, which reflect current food trends, tastes, and versatility. Whether catering a lavish corporate dinner, an intimate company event, a major sports gathering, or a bustling convention, Kelber Catering pays meticulous attention to every detail to ensure quality and client satisfaction.

The role of Sous Chef - Froid (Cold Prep) at Kelber Catering is a full-time position located in Minneapolis, MN, offering a competitive hourly wage of $27 to $29 per hour along with a quarterly bonus. The position comes with comprehensive benefits including medical and dental insurance, 401K retirement plan, paid time off (PTO), short-term and long-term disability coverage, and life insurance. This role reports directly to the Chef Garde Manger and plays a critical role in supporting day-to-day cold food preparation activities.

The Sous Chef - Cold Prep is responsible for aiding in the preparation of cold food items for a range of functions such as catered events, retail operations, and the employee cafeteria. This hands-on leadership role requires the Sous Chef to actively participate in the preparation and plating of food while ensuring that all pantry items are prepped, presented, and stored in compliance with food safety and quality standards. The role also entails guiding pantry staff, maintaining cleanliness and organization of work areas, and assisting with production needs based on scheduled events. The ideal candidate will demonstrate strong leadership skills combined with a passion for culinary excellence and a commitment to maintaining high standards of sanitation and food safety.

The position requires flexibility and availability to work evenings and weekends as necessary, reflecting the dynamic nature of the catering industry. Additionally, the Sous Chef is expected to collaborate with the Chef Garde Manger on menu development and support inventory management through effective communication of supply and prep needs. Familiarity with scheduling software, recipe management platforms, and Microsoft Office tools is essential to efficiently handle operational duties. This role offers a unique opportunity for culinary professionals who wish to develop their leadership abilities while contributing to a company that values sustainability, innovation, and employee well-being, all within a supportive and professional workplace culture.