High Volume Catering Sous Chef #700

Compensation: $28.00 - $30.00 Hourly

Benefits: Medical, Dental, Vision, Vacation and Sick, 401KResponsibilities Assist in planning and organizing catering events, including menu planning, staffing and logistics. Assist the Executive Chef in developing menus, creating recipes for high volume catering events. Oversee food preparation and cooking activities, ensuring that all dishes are prepared and presented to the highest standards. Maintain a clean and organized kitchen environment, including proper storage of food and cleaning of equipment and surfaces. Ensure all food preparation and cooking meets food safety and hygiene standards. Manages kitchen staff, including assigning tasks, monitoring performance, and providing feedback and training when necessary. Coordinate with other departments to ensure smooth execution of catering events. Monitor inventory levels of food and supplies and place orders as necessary. Assist in the ordering of supplies and equipment necessary for the kitchen. Develop and maintain relationships with vendors and suppliers to ensure the highest quality ingredients are used in food preparation. Position duties and work schedule may change according to business needs at any time or as instructed by management.

Work Environment: This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less.

Job Qualifications: Minimum three years experience in a catering operation. Ability to manage kitchen operations under high-pressure. Obtain and hold a food Serve Safe Manager Certification.