Catering Sous Chef

Job Description

Job Description

About Us:

Groovin' Gourmets is the catering division of Trolley Hospitality Companies , a Richmond-based hospitality group serving the greater Richmond and Hampton Roads regions. We specialize in delivering fresh, chef-crafted meals and seamless service for corporate functions, weddings, and social events of all sizes.

Our commitment to quality extends beyond the food--we believe our success starts with our people. Driven by a shared purpose of delivering happiness to our customers, community, and team, we focus on fostering a supportive and positive workplace where everyone's contributions are valued. We hope you will join us!

Our Values - The Trolley Way:

• No excuses
• Do the right thing
• Can-do attitude
• Always growing
• Help first--be the solution
• Transparency and honesty--no BS

Please visit our website at to learn more!

About you:

• Producing beautifully prepared dishes brings you joy.
• You have a natural awareness of inventory and are proactive in reducing waste.
• You have no trouble managing logistics behind the scenes.
• You enjoy the 'all hands on deck' mentality of a small kitchen.
• You have a true desire to build and develop a successful team.
• You clean up behind yourself and seek out opportunities to "leave it better than you found it."
• You pride yourself on creating and efficiently executing prep lists.
• You are an experienced line cook who wants more variety and responsibility.

How You Will Make an Impact:

Catering Sous Chef serves in a key leadership role with direct responsibility for supervising kitchen operations and supporting overall culinary excellence. This role is hands-on and highly collaborative, balancing kitchen leadership with active participation in off-site catered events. Responsibilities include managing kitchen staff, streamlining processes, ensuring product quality, training and developing team members, addressing operational issues in real time, and managing inventory and food costing. The Sous Chef plays a pivotal role in maintaining consistency, efficiency, and high-quality standards while serving as a culinary leader both in the kitchen and at catered events in the field.

• Food Quality, Preparation, & Menu Development-

  • Ensure consistent execution of high-quality dishes in accordance with recipes and presentation standards
  • Oversee food preparation for all catering events, ensuring flavor, texture, and visual appeal meet expectations
  • Monitor ingredient freshness and rotate stock using FIFO practices
  • Collaborate with the Executive Chef to develop creative, seasonal, and event-specific catering menus
  • Participate in and lead menu tastings with clients and event planners
  • Incorporate client feedback and adjust offerings as needed

  Event Execution-

  • Assist in coordinating kitchen logistics for off-site catering, including transportation, setup, and breakdown
  • Ensure all necessary equipment and supplies are packed and prepared for each event
  • Maintain clear communication with event coordinators and front-of-house staff for seamless service
  • Serve as the Lead Event Chef at assigned events, directing on-site culinary operations, maintaining food quality and presentation standards, and addressing operational challenges in real time.

  People Management-

  • Supervise and support kitchen staff on the preparation, cooking, garnishing, presentation, and delivery coordination of food for tastings and catering
  • Determine the schedule of production and staff requirements necessary to ensure timely delivery of services
  • Oversee daily cleaning of kitchen equipment, workstations, and storage areas (including implementing and maintaining cleaning schedules) and ensure strict adherence to food safety and sanitation regulations
  • Demonstrate new cooking techniques and/or equipment to staff
  • Ensure the overall positive morale of the kitchen staff in accordance with company values and culture
  • Demonstrate professionalism by being on time and ready for the day
  • Recruit and hire staff, such as cooks and other kitchen associates, as needed/assigned
  • Lead kitchen staff meetings within area of responsibility, as needed/assigned
  • Direct and track employee performance; meet with direct reports for yearly performance reviews, as needed/assigned
  • Assist Executive Chef in any disciplinary actions

  Inventory-

  • Order or requisition food, beverage, and other supplies to ensure efficient operation
  • Receive, inspect, and properly store all incoming deliveries
  • Organize and maintain storage areas to ensure efficiency and food safety compliance.
  • Track inventory usage and communicate with the chef regarding ordering needs or shortages

  Cost Control (as needed/assigned)-

  • Meet with vendors and sales representatives to negotiate pricing and terms
  • Code supplier invoices for accounting; create invoices for product transfers across outlets
  • Analyze recipes and assign menu prices based on food, labor, and overhead costs
  • Estimate amounts and costs of required supplies
  • Monitor the profitability of catering operations and act on deficiencies
  • Track and manage multiple data sources (e.g., order, prep, and allocation worksheets)
  • Record production and operational data as needed for reporting and analysis

  Kitchen Operations & Oversight (as needed/assigned)-

  • Monitor production schedules, staffing needs, and kitchen equipment readiness
  • Ensure food quality standards are upheld from raw product to final service
  • Inspect supplies, equipment, and work areas for adherence to safety and sanitation standards
  • Arrange for equipment purchases, repairs, or maintenance as needed
  • Identify operational issues and implement solutions to improve kitchen efficiency
  • Collaborate with the management team on processes, procedures, budgets, and P&L discussions
  • Assist the Executive Chef with duties essential to the success of the business
  • Report all relevant issues or concerns directly to the Executive Chef

What You Bring to the Table:

• 3+ years of experience in a professional kitchen
• 1+ years of kitchen management experience
• Valid driver's license and a minimum of three years of safe driving history
• ServSafe certification required

The Good Stuff:

• $44,000–$55,000 annually
• Paid holidays, Sick Time, Vacation, & Floating Holidays
• Medical, Dental, and Vision insurance plans available
• 401(K) retirement plan and company match after 1 year of employment
• Company paid Life Insurance and Short-Term Disability
• Employee Assistance Program (EAP)
• Free Employee Shift Meal
• Discounted Gym membership plan
• Discounts at all Trolley House Hospitality companies including catering services and vending items in our warehouse