Catering Sous Chef

Position Summary Information
Classification Title
Food Services Supervisor-ASU

Working Title
Catering Sous Chef

Location
Boone, NC

Job Category
8

Position Number
096291

Not Eligible for Visa Sponsorship


VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S

Department
Catering - 170400

Primary Purpose of Position
To effectively manage and supervise all levels of food production and ensure cleanliness and organization in the kitchen meets our strict standards. Daily responsibilities include overseeing the food production and execution of all catered events. This is highly skilled and detailed work, and adequate kitchen management experience is preferred. Following strict culinary standards and ensuring the kitchen runs in a smooth and efficient manner.

Minimum Qualifications
Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position's role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.

License/Certification Required

Essential Job Functions


Grandview Catering & Events provides handcrafted fare and unique experiences brought to life by culinary and event professionals inspired by the latest trends and classic comforts. We focus on attention to detail, quality ingredients and sustainable practices with exceptional customer service. We proudly serve Appalachian State University campuses as well as off-site events for university-affiliated businesses, community members and alumni with Grandview Ballroom featured as our premiere event space

We're looking for a team-oriented and driven individual to hit the ground running and join our growing team. The successful candidate will work with others to ensure the highest quality of food is prepared and ready to be served within the appropriate time frame.

Responsibilities include but are not limited to:

• Cooking and assisting in the food production for catered events
• Help prepare kitchen area, workspaces and event set-ups for food preparation and service
• Working alongside the catering sous chef and executive catering chef
• Willingness to step in as needed to assist all back-of-house positions
• Following menu standards, standardized specifications, and ServSafe protocol
• Monitoring the quality of the product and service provided
• Understanding of safe food handling policies and procedures
• Ability to manage multiple tasks and meet deadlines during each shift
• Maintain open and frequent communication with team members and supervisor regarding event status, questions, concerns, and new ideas
• Form positive working relationships with coworkers while remaining professional and respectful at all times

Knowledge, Skills, & Abilities Required for this Position

• Knowledge of successful banquet and fine dining methods
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Strong organizational skills
• Visuomotor control with attention to detail
• Time-management skills and maintained composure when meeting tight deadlines
• Teamwork-oriented with outstanding leadership abilities
• Experience with proper storage techniques, inventory management, sanitation and safety
• Ability to maintain emotional tenacity to be successful in the role

Preferred Qualifications

• 2+ years of experience and applied knowledge in a similar role
• Bachelor's degree in culinary science or relevant field
• Culinary School/ACF Certification
• ServSafe certification - or willingness to obtain it 1 year of employment
• Menu and plate design experience
• Knowledge of purchasing methods and procedures is preferred

Required Functional Competencies to Successfully Perform Job Duties.

Knowledge-Technical:

• Prepares several menu items simultaneously, including both hot and cold items.
• Follows specific instructions related to preparing foods for regular or modified diets/menus.
• Ensures adequate kitchen and food supplies, and equipment repair.
• Prepares, seasons, cooks and bakes the full range of foods that meet the standards of taste, temperature, appearance, texture and diet requirements.
• Seeks out knowledge of improved products or methods and passes that information to the team.
• Understands preparation of large quantities of food, sanitation, weights, measures, and service techniques.
• Notifies manager of any equipment needs
• Provides management support to ensure adherence to work rules, standards, and guidelines.
• Follows health laws in the preparation, holding, and storing of food.

Safety and Health Compliance:

• Uses food handling, storage and rotation techniques to avoid cross-contamination and recognize critical control points.
• Inspects work products and assists in food service and kitchen clean up procedures.
• Follows state, university and Grandview policies and procedures.
• Practices good personal hygiene by coming to work clean, no body odor, appropriate hair restraint, clean shaven or beard/mustache no longer than 1/8 inch, no nail polish. Hands washed, sanitary gloves worn/changed, and food handled according to state health laws.
• Stores food according to state health laws.
• Ensures work areas are maintained by removing dirt/dust/stains, wiping up spills quickly.
• Stores and labels cleaning supplies appropriately.
• Enforces and informs others of appropriate health and sanitation guidelines.

Customer Service:

• Recognizes potential problems in service, and addresses and resolves promptly and respectfully.
• Give management team feedback on issues to enhance customer experiences.
• Greets customers pleasantly with a smile and good eye contact and enthusiastically.
• Provides customers with correct information and or guidance as needed.

Supervisory skills:

• The ability to delegate tasks to others as necessary

Type of Position
Permanent Full-Time

Staff/Non-Faculty
Staff/Non-Faculty

Appointment Type
1.0

Work Schedule/Hours

• Varying schedule based on demand and event schedule
• Weekend work required
• All Grandview Catering & Events employees are required to work special campus events as needed, including home football games
• Overtime may be required based on the business demands

Number of Hours Per Week
40+ (varying schedule with required overtime based on demand and event schedule)

Number of Months Per Year
12

Mandatory Staff
Yes

Physical Demands of Position
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Overall Competency Level
Journey

Salary Grade Equivalency
GN06

Salary Range

Anticipated Hiring Range
$42,177 - $45,760

Pay will be commensurate with applicant competencies, budget, equity and market considerations.
Posting Details Information
Posting Date
05/30/2026

Closing Date
08/16/2026

Competency Level Statement
If no applicants apply who meet the required competencies, then management may consider other applicants at a lower competency level.

Special Instructions to Applicants

Please attach the required document to your application:

• Resume

Include in your application a list of 3 professional references with contact information included

Search Chair Name
Michael Wiles

Search Chair Email
View email address on click.appcast.io

Applicant Pool Preference
External (Post on the Web)

Departmental Information
Quick Link

Posting Number
201502982P