Summary:  

The Sous Chef is responsible for aiding the Executive Chef in all culinary aspects. This includes eventplanning and preparation, on-site execution, and post-event tasks. This position demands advanced culinary skills, strong leadership, and organizational abilities. 

Essential Duties and Responsibilities: 

-Cooking and preparing food by following approved recipes and production standards.

-Ensuring all deadlines are met based on production orders.

-Supervising hourly food service associates (i.e., training, counseling, participating in reviews)

-Ensuring proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.

-Storing foods in designated areas while adhering to corporate, state, and federal food safety and sanitation procedures.

-Maintaining sanitation of equipment, supplies, and utensils. 

-Monitoring inventory and deliveries of product and supplies.

-Assisting in ordering, menu pricing, and maintaining an appropriate food cost as agreed upon bymanagement

-Track production, consumption and waste.

-Interacting with clients and event staff in a friendly, service-oriented manner. Relaying important information directly to supervisor.

-Acting as the lead on-site Chef, overseeing cooking, plating, and service for all menu items, while coordinating with front-of-house staff to maintain a seamless flow of service

-Supervising packing for off-site events 

-Supervising kitchen preparation and timing at off-site events 

-Supervising unloading, and cleaning of event equipment following events 

-Driving vans or trucks to and from events when needed 

-Performing other duties as assigned

Qualifications:

Experience: 5+ years of experience in high-volume catering or event-based culinary roles, with at least 1 years in a leadership position preferred.

Certifications: ServSafe Manager Certification is required

Driving Responsibility: Responsible for driving to and from events. A valid driver’s license is required.