Catering Sous Chef

Would you like to run an upscale catering kitchen using from scratch fresh ingredients? We are looking for a talented and driven Sous Chef to help run our kitchen.

The ideal candidate has both fine dining and high-volume catering experience at an executive level and shares our passion for delivering the highest quality of food and service.

Goals

• Improve culinary operational efficiency
• Keep the Kitchen Running in a clean and professional manner
• Work with the executive team on financial strategy
• Create and maintain seasonal menus for events and catering contracts

Responsibilities

• Managing daily kitchen production
• Be a leader both in the BOH and the FOH
• Daily inventory, ordering, and receiving
• Audit all aspects of the kitchen daily to ensure we are compliant with health code
• Keep kitchen and all equipment clean and organized
• Lead by example and maintain a positive workplace
• Ability to create staff schedules and control labor cost
• Create and maintain seasonal, sustainable menus
• Respond to special requests from clients
• Create appropriate promotional menus
• Participate in marketing and outreach programs, which may include appearances, photoshoots, etc.
• Write, scale, and adjust recipes as needed so they comply with food and labor cost goals
• Source new vendors and products as needed
• Update all menus at the request of the executive team and as needed
• Execute tastings for both individuals and groups
• Work with sales and executive teams to set pricing for all menus
• Establish and maintain vending kitchen equipment and small-ware inventory
• Procure needed operational materials
• Assisting the kitchen team as necessary
• Hire, train, and discipline cooks, and porters as needed
• Maintain cleaning systems in the BOH
• Regularly observe the quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Ensure an “A” rating, or comparable, from the Department of Health and/or Department of Agriculture
• Be a leader in all aspects of the business
• Maintain a strong work ethic
• Build and maintain team morale

Qualifications & Essential Attributes

• Experience in catering as executive sous chef level preferred
• ServSafe and Food Safety Handler certifications required.
• Financial and computer skills; has experience working with and an understanding of P&L’s and budgeting.
• Possess a passion for culinary excellence with incredible skill to create exciting and accessible new dishes, appropriate for the venue’s concept.
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
• Proven ability to direct staff clearly and concisely while positively influencing employee behavior and performance.
• Maintains openness and willingness to learn new techniques and improve abilities.
• Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards.
• Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery).
• Skilled in direct interaction with guests.
• Able to build effective relationships based on respect, trust, and integrity with clients is required.

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Paid time off

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift

Supplemental Pay:

• Bonus opportunities

Work Location: In person