Sous Chef Catering

Sous Chef Catering, Off-Site
Reports to: Executive chef, Kitchen Manager, production chef
Job Summary
As a Sous chef, working with the executive sous chef and the production chef, has primary responsibility for overseeing and supervising production of food for the company. Works closely with executive chef to promote the company’s culture, mission and philosophy. Must act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsible for supervising, training, evaluating, coaching and counseling production team associates to comply with company standards.

Qualifications
Prior food production supervisory/management experience.
Culinary degree and/or training preferred.
Excellent volume cooking skills, presentation skills and palette.
Experience in quality-orientedl arge-scale catering or banquet facility.
Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds.
Proficient computer skills in Word, Excel, and the kitchen computer production system.
Excellent communication skills (written and oral) and good listening skills.
Ability to handle many tasks at once and effectiveness in a fast-paced work environment.
Thoroughness, attention to details, and excellent organizational skills.
Good decision-making and ability to proactively make changes as needed.
Ability to communicate effectively with associates, management, clients and vendors if necessary.
Ability to work flexible schedule to accommodate business levels.

Essential Job Functions
Analyses and establish food specifications and costings and specifications for all menus
Make daily changes in event numbers and menus where required
Assists in culinary development of dishes and menus in coop with Executive Chef.
Assist in hiring, development, training and mentoring of staff and act as a resource to them.
Coach, counsel and assist in conducting performance evaluations of production team.
Assist in developing training and trailing programs for kitchen team.
Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels.
Compose daily rescheduling list and reassign work to the following day’s production list according to team’s capabilities.
Maintain a team-oriented atmosphere.
Assist in party check-off and recovery.
Perform all reasonable requests from the management team.
Attend and participate in all scheduled meetings and training sessions.
Follow proper time-keeping policies and procedures.
Follow the sign-in and sign-out procedure for keys.
Know and follow all company emergency and safety procedures.

Standards
Always practice company culture.
Protect assets of the property.
Maintain professional appearance and behavior when in contact with guests and associates.
Follow policies and procedures in training manuals and associate handbook.
Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability.
Regular attendance in conformance with company standards, which may be established by the company from time to time, is essential to the successful performance of this position.

Personal Hygiene and Appearance
- Observe good personal hygiene at all times and be of well-groomed appearance at all times.
Food Hygiene and Health & Safety
- All staff are required to observe and comply with all relevant regulations and legislation
set out on in the Handbook in line with statutory obligations.
- Participate in all training as required.
- Constant standing and walking
- Frequent lifting/pushing/pulling objects & occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance).
- Safely Load and Unload catering trucks with food transit boxes and equipment
- Able to use ladders, clean ground level areas
- Valid California Food Handlers Card & Manager ServeSafe Certified
- Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the operation when needed to assist operations to perform job duties not necessarily contained in this job description
- Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations.
- Whilst English is the main language of communication; we welcome bilingual English & Spanish speakers

Education, Experience, and Licensing Requirements:
Bachelor’s degree in kitchen management or certification from Culinary School is preferred.
High school diploma or GED acceptable
Minimum 3+ years of hospitality-related experience
Minimum 2+ years of kitchen leadership experience in large volume kitchens
Current CA food handler’s card and other certification as required by federal/state/local law
Strong Computer literate, navigating relevant office and related software
Additional Information
This is a salaried position. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling.
NOTE: The essential responsibilities of this position are described under the headings above.
They may be subject to change at any time due to reasonable accommodation or other reasons.
Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.