Position Summary:

The Sous Chef is responsible for leading all culinary aspects of events from planning and preparation to on-site execution and post-event tasks. This position demands advanced culinary skills, strong leadership, and organizational abilities to ensure that each event upholds our quality standards and exceeds client expectations.

Key Responsibilities:

1. Event prep/Catering kitchen 

• Ensure to make a logical daily prep list and manage prep production efficiently.
• Consistently maintain a high level of cleanliness
• Assist in ordering, processing, menu costing, and maintain an appropriate food cost as agreed upon by upper management
• Assist in all proper receiving processes; all product should be up to the standards of the restaurant group
• Manage BOH team to ensure they are all productively working. 
• Help to ensure that there is never excessive overtime unless otherwise approved by upper management.
• Assist in maintenance of all equipment and facilities, especially kitchen spaces and work with the Sanitation Director to meet and exceed all health department standards
• Inventory should be checked and maintained daily to ensure no shortages.
• Assist in hiring and firing back of house staff.
• When closing the commissary kitchen, responsible for ensuring all closing cleaning checklists are followed, the alarm is set and the doors are locked.

1. Event Planning and Coordination

• Collaborate with the CDC to understand event requirements, including menu, guest count, dietary needs, and logistics.
• Participate in weekly BEO meetings 
• Arrive at the commissary kitchen at least 2 hours before the event call time to oversee food prep, review the pack-out, and verify inventory accuracy.

1. Food Preparation and Quality Control

• Inventory food prep before the event, ensuring consistent quality, taste, and adherence to presentation standards.
• Ensure all food safety protocols and best practices are followed during preparation and on-site service.
• Check and organize all ingredients, prepped items, and equipment for transport, ensuring each component is correctly portioned and ready for final service.

1. On-Site Event Execution

• Act as the lead chef on-site, overseeing cooking, plating, and service for all menu items, coordinating with front-of-house staff to maintain a seamless flow of service.
• Address any last-minute client or guest requests with flexibility and professionalism, ensuring guest satisfaction.
• Ensure all food items are served at optimal temperature, quality, and visual appeal.

1. Inventory and Equipment Management

• Organize and transport all necessary equipment, utensils, and supplies to and from events, keeping track of items to avoid losses.
• Conduct post-event inventory to ensure all items are returned, and report any missing or damaged equipment.
• Coordinate restocking needs and assist in maintaining the organization and readiness of event supplies.

1. Team Leadership and Development

• Supervise kitchen staff and assistants, providing clear direction to ensure smooth and efficient service.
• Ensure staff is properly trained to produce any dish assigned to them by providing full demo and execution of the dish. 
• Foster a positive team environment, training staff on proper techniques, portioning, and food presentation as needed.
• Resolve any on-site challenges calmly and efficiently, maintaining a collaborative, client-focused approach.
• Ensure to follow California Labor Laws and break BOH staff. The goal is to always avoid meal penalties.

1. Client and Guest Interaction

• Act as the culinary representative to clients during events, addressing any questions, concerns, or special requests in a professional manner.
• Gather and relay client feedback to upper management, providing insights for continuous improvement. 

1. Additional responsibilities during non-event periods

Support in Other Locations: Assist at restaurants or the Cutlet commissary, providing culinary support and maintaining high-quality food standards.

Catering Storage Organization: Take time to organize and maintain catering storage at 4422, ensuring that all equipment, supplies, and inventory are properly labeled and easily accessible.

Cross-Functional Support: Collaborate with other departments as needed and take on additional tasks to contribute to overall operations during slower periods.

Other Duties as Assigned: Assist with any other responsibilities as required by 

Qualifications:

• Experience: 5+ years of experience in high-volume catering or event-based culinary roles, with at least 2 years in a leadership position preferred.
• Skills: Strong culinary abilities, excellent leadership and problem-solving skills, and the ability to manage high-pressure situations.
• Certifications: Food Handler’s Certification required; ServSafe Manager Certification is a plus.
• Driver’s Responsibility: Responsible for driving to and from events, except when the. A valid driver’s license is required.
• Towing Skills (Preferred): Experience driving a vehicle with a hitch/towing a trailer is a plus, as you may be required to transport a Pizza Oven.

Working Conditions:

• Hours: Flexible schedule required, including evenings, weekends, and holidays, depending on event needs.
• Certifications: Manager Servsafe certification & Anti-harassment training certificate. 
• Physical Requirements: Must be able to lift up to 50 pounds, stand for extended periods, and handle the demands of a fast-paced environment.
• Travel: Regular driving of company vehicles to event sites; must ensure secure and organized transport of food and equipment.

Other 

• Must train at Jon & Vinny’s Restaurant.