Job Type
Full-time
Description
FLSA Status: Non-Exempt Position Summary: The Catering Sous Chef is responsible for the daily operations of the catering kitchen, ensuring efficient production, execution, and delivery of high-quality food for all events. This role requires both short and long term planning, including menu development tailored to client needs, pricing strategies, equipment and budget planning, and cost control to maximize profitability.
The Catering Sous Chef oversees all aspects of food preparation, ensuring consistency and excellence in every dish while maintaining complete command of the kitchen and earning the respect of the culinary team. They directly supervise kitchen staff, taking responsibility for hiring, training, inspiring, and performance management to cultivate a high-performing team.
A key focus of this role is maintaining strict adherence to food safety, sanitation, and workplace safety standards, particularly in a catering environment where transportation, off-site service, and event logistics add complexity. The Catering Sous Chef works closely with the Chef de Cuisine to uphold the culinary vision, streamline production processes, and ensure seamless execution of events, from intimate gatherings to large-scale banquets.
As a leader in the kitchen, the Catering Sous Chef must serve as a mentor and role model, fostering a professional and collaborative work environment while maintaining a polished and composed demeanor under pressure.
Essential Functions: - Lead and supervise daily kitchen operations to ensure efficient food production, quality execution, and smooth service.
- Oversee food preparation, cooking, plating, and presentation to ensure all menu items meet established quality and consistency standards.
- Work alongside the culinary team during service, providing hands-on support, coaching, and leadership as needed.
- Train, mentor, and develop kitchen staff to maintain high levels of performance, food quality, safety, and teamwork.
- Assign and coordinate food preparation and line responsibilities to maximize productivity and service efficiency.
- Monitor food quality and approve dishes before they leave the kitchen to ensure guest satisfaction and adherence to standards.
- Assist with menu development, recipe refinement, allergen awareness, and culinary innovation under the direction of the Chef de Cuisine.
- Oversee ordering, receiving, storage, inventory management, and proper rotation of food products.
- Ensure compliance with all food safety, sanitation, workplace safety, and health department regulations.
- Identify and resolve operational issues, service concerns, and employee challenges in a timely and professional manner.
- Maintain a clean, organized, safe, and efficient kitchen environment.
- Foster a culture of teamwork, accountability, professionalism, and respect throughout the kitchen.
- Support exceptional guest experiences through consistent execution of food quality, timeliness, and service standards.
- Demonstrate flexibility and adaptability while maintaining a positive attitude in a fast-paced environment.
- Other duties as assigned.
Requirements
Knowledge, Skills and Abilities Required Qualifications: - Minimum of two (2) years of experience as a Sous Chef, Kitchen Manager, Lead Cook, or similar culinary leadership role.
- Ability to obtain and maintain a Washington State Food Worker Card.
- Strong knowledge of culinary techniques, food preparation, kitchen operations, flavor profiles, and food presentation.
- Thorough understanding of food safety, sanitation practices, and federal, state, and local regulations governing food handling.
- Ability to supervise, train, coach, and motivate kitchen staff.
- Strong leadership, communication, interpersonal, and conflict-resolution skills.
- Demonstrated ability to prioritize multiple tasks, delegate responsibilities, and perform effectively under pressure.
- Excellent organizational, problem-solving, and time management skills.
- Knowledge of all kitchen stations and the ability to work any station as operational needs require.
- Commitment to maintaining high standards of food quality, cleanliness, and guest satisfaction.
Preferred Qualifications: - Experience with menu development, recipe creation, and cost-conscious food production.
- Experience monitoring food and labor costs.
- Knowledge of POS systems, inventory management systems, and Microsoft O365 applications.
Certifications & Licenses: - Washington State Food Worker Card, or ability to obtain upon hire.
- ServSafe Certification, or ability to obtain upon hire.
- CPR certification preferred.
Core Competencies: - Leadership and team development.
- Accountability and ownership.
- Adaptability and resilience.
- Positive attitude and professionalism.
- Strong work ethic and attention to detail.
- Ability to communicate clearly, respectfully, and effectively.
- Commitment to building a respectful, inclusive, and collaborative workplace.
- Demonstrated ability to build working relationships with individuals of various ages, cultures, socioeconomic backgrounds, and abilities.
- Ability and aptitude with Microsoft O365 and other technology necessary for successful day-to-day operations.
Physical and Mental Requirements: - Mental Requirements - Ability to reason logically and make sound decisions, to consider alternative and diverse perspectives, to communicate effectively both orally and in writing, to remain poised under all circumstances, and to interact effectively with people in a positive manner that creates confidence and trust.
- Physical Requirements - long periods of sitting, working on a computer, walking to various work areas, going up and down stairs, talking on the phone, working with office/computer equipment, attending meetings and sitting at desk or table while listening, talking and taking notes.
- Schedule and Work Setting - Availability for varied hours, including evenings and weekends, is required based on business and event needs.
Salary Description
$80,000 - $85,000
