Executive Sous Chef- Upscale Catering Company

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., Serv Safe 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.