Job Title:Senior Sous Chef
Pay Details:The annual base salary range for this position in California is $73,000 to $92,000 per year. The starting pay for the successful candidate depends on various job-related factors, including but not limited to the candidate's geographic location, job-related knowledge, skills, experience, education/training, internal value, peer equity, external market demands, and organizational considerations.
The Senior Sous Chef oversees the on-site culinary staff for events, supports menu development, and ensures the successful execution of large-scale banquet and catering functions. This position requires a seasoned professional with a strong background in high-volume event catering and the ability to manage food production, labor, and costs effectively while delivering exceptional quality.
Responsibilities- Supervise and direct culinary staff during on-site events, ensuring seamless coordination and high-quality food preparation and presentation
- Foster a collaborative and efficient working environment, mentoring team members to develop their skills and maintain high standards
- Collaborate with other Food & Beverage leaders and event planning teams to develop and customize menus appropriate for various event types, including weddings, corporate events, and other special occasions
- Ensure all menu items align with client expectations, dietary requirements, and company standards
- Utilize expertise in banquet-style plating and buffet presentation to create visually stunning, high-quality culinary experiences that can be efficiently executed on a large scale
- Oversee food production to ensure quality, consistency, and adherence to established recipes and portion controls
- Manage food and labor costs, ensuring alignment with budgetary goals
- Monitor inventory levels and coordinate procurement of supplies as needed
- Lead the culinary team in the setup, execution, and breakdown of kitchen operations during events
- Implement creative solutions for dietary restrictions and food allergies without affecting the overall presentation or guest satisfaction
- Address and resolve any on-site challenges promptly to ensure client satisfaction
- Maintain a clean, organized, and safe working environment in compliance with food safety and sanitation regulations
Skills- 7+ years of professional culinary experience, with a strong focus on large banquet and catering functions
- Proven track record of managing culinary operations for high-volume events
- Strong understanding of food cost management, labor budgeting, and menu planning
- Excellent leadership and communication skills, with the ability to inspire and manage a diverse team
- Flexibility to work nights, weekends, holidays, and long hours as required by event schedules
Knowledge, Skills, and ExperienceEducation - High School Diploma
Experience Required - 7+ Years
This position is on-site.
MR2025
Company:
Grove of Anaheim, LLC
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