A Catering Sous Chef is needed to serve in a second-in-command capacity within in a catering kitchen, working directly under the executive chef. They will oversee the execution of catering and banquet services, ensuring food quality, timely delivery, and smooth event operations. All events are supported by mobile kitchens and an on-site Catering Director to ensure the highest quality of food and service.
Core Responsibilities
- Event Coordination: Plan and execute catering menus for banquets, conferences, daily office meals, weddings, and other special occasions.
- Kitchen Leadership: Supervise line cooks, manage work schedules, train new staff, and maintain high food standards.
- Menu & Production: Assist in menu planning, food production, and inventory control; ensure proper portioning, ingredient measurement, and storage.
- Quality Control: Oversee food safety, sanitation, and presentation; troubleshoot issues during busy events.
- Equipment & Supplies: Maintain kitchen equipment, manage inventory, and ensure supplies are fresh and in stock.
- Team Management: Enforce kitchen rules, discipline staff, and foster a positive, productive, clean and organized work environment.
Skills & Qualifications
- California residents strongly preferred.
- Culinary degree or equivalent certification (e.g., ServSafe food handler).
- Two years' leadership experience in a professional kitchen.
- Experience in upscale catering, banquet service, or restaurant management.
- Strong leadership, organization, and problem-solving skills.
- Proficiency with kitchen equipment and food safety protocols.
- Ability to work under pressure and adapt to last-minute changes.
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