Catering Sous Chef

Catering Sous Chef

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. Daphne's Catering Company produces high-volume, high-quality food for off-site events, banquets, and private functions across the WNC area, so the successful candidate will need to combine strong culinary and managerial skills with the logistical discipline that catering demands producing food that travels, holds, and plates beautifully well after it leaves the kitchen.

Responsibilities for this role include:

• Help in the preparation and design of event menus, including occasional customization for client preferences, dietary restrictions, and guest counts.
• Produce high-quality food at scale, batch-cooked and portioned for events ranging from intimate private dinners to large-scale banquets.
• Ensure kitchen and event production timelines are met so food is packed, transported, and delivered on schedule and at proper temperature.
• Fill in for the Executive Chef in planning and directing food preparation and event execution when necessary.
• Oversee on-site kitchen setup, cooking, and plating at off-site venues, adapting to varied kitchen conditions and equipment.
• Resourcefully solve any issues that arise during prep or live events and take control of any problematic situation under time pressure.
• Manage and train kitchen staff, establish prep and event-day schedules, and assess staff performance.
• Order supplies and manage inventory across concurrent events, coordinating pack-lists and equipment needs for each function.
• Comply with and enforce food safety, sanitation, and transport temperature regulations required for off-site catering.
• Maintain a positive and professional approach with coworkers, event staff, clients, and venue partners.

Requirements and skills for position include:

• Proven experience as a Sous Chef, ideally with catering, banquet, or high-volume event experience.
• Understanding of various cooking methods, ingredients, equipment, and procedures, including batch cooking and hot/cold holding for transport.
• Excellent record of kitchen and staff management, including scheduling around a variable event calendar.
• Accuracy and speed in handling emergency situations and providing solutions, particularly on-site at events with limited resources.
• Familiar with catering industry best practices, including food transport, staging, and live-event plating.
• Working knowledge of various computer software programs (MS Office, catering/event management software, POS).
• Valid driver's license and comfort with some local travel to event venues.
• BS degree in Culinary Science or related certificate would be a plus.

Twisted Laurel - Twisted Laurel 130 College St, Asheville, NC, 28801