Sous Chef - Froid (Cold Food Prep)

Kelber Catering is a distinguished majority woman-owned and operated catering company based in Minneapolis, MN, committed to sustainable practices and cultivating a positive work environment that respects, celebrates, and retains its employees. The company has earned a reputation for delivering exceptional culinary experiences across a wide spectrum of events ranging from lavish corporate dinners to intimate company gatherings, large sports events, and bustling conventions. Executive Chef Shane Streitz leads a dynamic culinary team dedicated to crafting visionary recipes that keep pace with evolving trends, tastes, and versatility, ensuring every event is unique and memorable. Kelber Catering places great emphasis on detail, quality, and creativity, making it a sought-after name in the catering industry.

The position of Sous Chef - Cold Prep is vital to supporting the Chef Garde Manger in managing the cold food preparation operations essential to the company’s catering, retail, and employee cafeteria services. This full-time role offers a competitive hourly rate of $25 to $29 plus a quarterly bonus, along with comprehensive benefits including medical, dental, 401K, paid time off, short-term and long-term disability, and life insurance.

As the Sous Chef - Cold Prep, the individual will take on a hands-on leadership role, participating directly in preparing and plating cold food items while guiding pantry staff to maintain high standards of food safety, sanitation, and quality. The role requires meticulous attention to detail to ensure that all pantry items are properly prepped, presented, and stored in compliance with food safety regulations and quality standards. The Sous Chef is instrumental in monitoring production schedules, supporting timely execution, and maintaining an organized and clean work environment.

In addition to operational responsibilities, the Sous Chef is involved in menu development, inventory management, and communication with the Chef Garde Manger regarding supply and prep needs. Proficiency with software platforms for scheduling, recipe management, and Microsoft applications is a key component of the role to streamline operations and maintain accurate records, including HACCP logs and temperature checks.

This role demands flexibility and reliability, as scheduling will include evenings and weekends to meet event demands. The ideal candidate will bring at least three years of foodservice experience, including leadership experience or a lead line cook role, preferably with a strong background in cold food preparation. Exceptional leadership skills, strong communication, the ability to manage multiple tasks effectively, problem-solving capabilities, and professionalism are essential traits for anyone looking to excel in this role at Kelber Catering.