Sous Chef - Froid (Cold Food Prep)

Kelber Catering is a majority woman-owned and operated catering business based in Minneapolis, MN, distinguished by its dedication to sustainable practices and a positive work environment. The company emphasizes respect, celebration, and retention of its employees, cultivating a workplace culture that supports teamwork and professional growth. With Executive Chef Shane Streitz leading the culinary team, Kelber Catering consistently produces innovative recipes that reflect contemporary culinary trends, diverse tastes, and versatility. The company provides high-quality catering services for various events ranging from lavish corporate dinners and intimate company affairs to major sports events and bustling conventions. Every detail is meticulously managed to ensure the highest standard of culinary excellence and customer satisfaction.

Kelber Catering is currently seeking a full-time Sous Chef - Froid (Cold Prep) to join their dynamic culinary team. This role is pivotal in supporting the Chef Garde Manger by managing the day-to-day operations of cold food preparation including meal preparation for catered events, retail operations, and an employee cafeteria. The position offers an hourly wage ranging from $25 to $29 plus a quarterly bonus, illustrating the company’s commitment to rewarding high performance. Benefits include medical, dental, 401K, paid time off, short- and long-term disability, and life insurance.

The Sous Chef - Froid is responsible for hands-on leadership and active participation in the preparation and plating of food items, ensuring pantry items are prepped, presented, and stored according to stringent food safety and quality standards. The role requires coordinating with the pantry staff, overseeing cleanliness and organization, and assisting with production timelines to meet the needs of scheduled events. Working closely with the Chef Garde Manger, this position plays a key role in maintaining high standards of food safety, sanitation, and overall kitchen operation efficiency.

The ideal candidate will have strong leadership and team-building skills, excellent communication, and the ability to manage multiple priorities effectively in a fast-paced environment. Experience in foodservice with at least one year in a leadership or lead line cook role is preferred. The Sous Chef will also engage in menu development and inventory management using software platforms for scheduling and recipe management, as well as Microsoft tools. This role is both hands-on and strategic, requiring a professional with attention to detail, a problem-solving mindset, and adaptability to flexible scheduling, including nights and weekends.