Sous Chef

About the Role We're looking for a skilled, passionate Sous Chef who wants to grow with a fast-moving catering operation. This isn't a back-of-house gig where you clock in and clock out — it's a leadership role. You'll work side-by-side with our Executive Chef on a daily basis, and when they're not in, you run the kitchen. That means owning prep, managing the team, and making sure every event goes out the door at the level our clients expect. And there's a real ladder here: you'll report to our Executive Chef, who runs the catering kitchen, inside a culinary organization led by our VP of Culinary. We promote from within — sous chefs who deliver here step into bigger jobs as we open new operations. We're building something, and we want someone who wants to build with us. What You'll Do Lead daily prep operations and the kitchen team in collaboration with the Executive Chef — the day doesn't end until prep is done. Run the kitchen independently when the Executive Chef is out, including managing staff, coordinating events, and handling last‑minute problems. Jump in where needed — including stepping in for a called‑out event chef or staying late to close out prep. Assist in the design and preparation of all food across catering events and daily production. Train, mentor, and assess kitchen staff, porters, and packers — hold the team to a high standard while keeping morale strong. Enforce food safety standards and sanitation regulations at all times. No exceptions. Maintain organized, clean walk‑ins and work areas — labeling, rotation, and end‑of‑day rack organization are part of the role. Build and improve kitchen processes: organization, equipment setup, workflow efficiency. Stay curious — bring new ideas in flavors, plating, and cooking techniques to the table. Communicate clearly and professionally with both the kitchen team and front‑of‑house staff. What We're Looking For Genuine passion for food and hospitality — this has to mean something to you. ServSafe Certified (we'll help if yours has lapsed). Proven ability to lead a kitchen team in a high‑volume, fast‑paced environment. Strong problem‑solving instincts — you think on your feet and don't freeze when things go sideways. Ability to lift 50 lbs and stay on your feet for long shifts. Flexible schedule — catering means weekends, evenings, and the occasional early morning. A positive attitude and ego‑free approach to the work. We work hard, we support each other, and we don't have room for drama. #J-18808-Ljbffr