Company Description

As You Like It Events & Catering is a full-service caterer serving Redlands, Claremont, Riverside, Corona, Eastvale, Temecula, and surrounding areas in Southern California. Events typically range from 50 to 300 guests, at a variety of venues in the area.

Role Description

This role is for a Catering Sous Chef at As You Like It Events & Catering in Corona, CA. The Catering Sous Chef will report to the Executive Chef and assist with all aspects of managing the culinary operation both on and off-site. The Sous will be responsible for coordinating with the Executive Chef to run the kitchen, including ensuring proper food preparation, maintaining a clean and organized working environment, managing kitchen staff, and overseeing preparations for off-site events.

The Sous Chef will coordinate with the Executive Chef, management and FOH leads to provide the expected level of quality, presentation and service for a variety of events, including weddings, corporate functions and private celebrations in our service area. In addition, the Sous Chef will assist with monitoring client and internal feedback, and taking corrective action as needed.

We serve a diverse client base with differing cultures, priorities and event requirements. You will be expected to bring versatility and a willingness to learn and also teach. You will have the opportunity to help shape the company’s culinary offerings and services as we grow. This is an active, hands-on position; most of your time at work will be in the kitchen, and leading BOH at off-site events.

This is an exciting opportunity with a team of devoted event professionals who seek always to improve, look for and adopt new ideas and create amazing experiences for our clients. We foster a supportive, ethical and positive work environment, and place a high value on respect, determination and honesty. We are willing to give and accept honest feedback in the pursuit of excellence.

Qualifications

• Proven off-premise banquet and catering experience, and familiarity with a variety of service styles. Experience in high quality off-premise catering operations is strongly preferred - fine dining is appreciated but off-premise catering is an entirely different animal. You will need a solid understanding of catering prep, planning and logistics.
• Culinary management skills, including costing of menu items, cost management, and ability to manage kitchen operations, including training and setting expectations for your culinary team.
• Strong culinary skills, knowledge of various cuisines and techniques
• Strong communication skills. Excellent written, verbal, and presentation skills, including experience communicating with executive leadership and clients.
• Ability to manage preparation instructions, menu cost, scaling, recipe development and individual dish specifications by ingredients and corresponding portion sizes.
• Strong organizational and time management skills. Strong multitasking and prioritization skills to thoughtfully organize prep work for multiple events.
• Ability to meet deadlines, adapt quickly and perform well in fast-paced, creative, and varied environments.
• Flexibility to work varied hours, including some early mornings, evenings and most weekends, as determined by business need and our calendar of events. Overtime is to be expected during busy periods.
• Must have a reliable method of transportation, valid driver’s license and clean driving record (comfortable driving a cargo van). Ability to travel to affiliated kitchens to assist with culinary operations when needed.
• Must be able to lift 50 pounds.
• Fluent in English. Bi-lingual or multi-lingual a plus
• Basic computer skills: able to use Microsoft Excel, Word, and to learn catering platform.

Preferred

• Culinary institute certification
• Event planning experience
• Food Safety Manager’s Certification
• Bi-lingual or multi-lingual a plus

Compensation:

Starting Base Hourly Rate: $23 - $26 per hour, depending on ability and experience, with review and potential increase in three to six months. Annual Estimated Pay: $47,840 to $54,080 per year. Total pay varies and is a combination of base hourly, overtime and event bonuses.

Application:

To apply, email a resume, a link to your portfolio (or photos of recent work) and the answers to the following questions to [email protected] with the title: "Sous Chef Application".

No agencies or recruiters please, principles only

Questions:

• What did you see in the job description that made you excited to apply for our position?
• How many years of cooking experience do you have?
• How many years of off premise catering experience do you have?
• Is the stated role and compensation appropriate for your level of experience?

Problem solving is at the heart of this role. Please outline a problem you were faced with and resolved by answering the following questions:

1. What was the problem you had to solve?

2. What options did you consider?

3. What option did you select and what did you have to do to get it to work?

4. What was the result?

5. What was the biggest change resulting from your solution?