Catering Sous Chef

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Catering Sous Chef Bronx, NY, US 6 days ago Requisition ID: 1511 Salary Range: $90,000.00 To $100,000.00 Annually OVERVIEW Citarella is one of the most iconic premium food retailers in the United States, built on more than a century of culinary heritage and an uncompromising commitment to quality. Established in New York City in 1912 as a neighborhood seafood shop, the company has evolved into a family‑run gourmet market destination known for “fresh from the source” standards, deep product expertise, and a hospitality‑forward customer experience. Today, Citarella operates specialty markets across New York City, the Hamptons, and Greenwich, Connecticut. The brand is widely recognized for extraordinary seafood and a best‑in‑class assortment of prime dry‑aged meats, chef‑prepared foods, scratch‑made pastries, artisanal cheeses, cured meats, smoked fish, and a curated lineup of private‑label products. Its reputation rests on craftsmanship, pride, operational discipline, and a relentless pursuit of excellence. Citarella’s next chapter requires scaling this high‑standard, founder‑driven business into a durable, professionally managed enterprise capable of sustained growth across markets and channels—while preserving the quality, culture, and customer intimacy that define the brand. Role and Responsibilities We are seeking a highly skilled and motivated Catering Sous Chef to support the Executive Chef and lead our kitchen operations. This role combines culinary expertise with leadership, organizational skills, and operational oversight to ensure the highest quality food production for all catering events. The Catering Sous Chef will supervise kitchen staff, manage food preparation, maintain inventory and costs, and uphold rigorous standards of safety, sanitation, and presentation. This position plays a key role in menu development, operational efficiency, and overall client satisfaction, ensuring every catering experience exceeds expectations. Supervise and Manage Staff Lead and manage kitchen staff during all catering preparations and events. Assign tasks, provide training, mentor team members, and oversee scheduling. Ensure team compliance with safety, hygiene, and quality standards. Food Preparation and Quality Prepare meals according to recipes, client specifications, and event standards. Maintain proper cooking, storage, and handling temperatures. Ensure consistency, presentation quality, and adherence to dietary restrictions. Menu Development Collaborate with the Executive Chef to create new menu items, seasonal specials, and customized event offerings. Assist in planning and designing food presentations and platters. Oversee daily kitchen operations, including opening, receiving, setup, maintenance, and closing procedures. Ensure kitchen cleanliness, organization, and functionality of all equipment. Inventory and Ordering Track inventory levels, manage food costs, and order supplies as needed. Monitor ingredient quality and ensure sufficient stock for upcoming events. Support Executive Chef Assist with administrative and operational tasks, including budgeting, planning, and reporting. Take charge of the kitchen in the absence of the Executive Chef. Contribute to strategic initiatives for catering services, client satisfaction, and event execution. Sanitation & Safety Compliance Maintain a clean, organized, and sanitary kitchen environment, including but not limited to tables, shelves, equipment, and floors. Enforce and monitor food safety standards per state and local regulations, ensuring proper food handling and storage. Ensure all kitchen equipment, utensils, and food supplies are cleaned and sanitized according to the company’s standards. Qualifications and Requirements Minimum of 3-5 years of experience as a Catering Sous Chef or in a similar position, with a strong background in bulk production and warehouse kitchen environments. Culinary degree or equivalent experience preferred. Proven ability to lead and manage kitchen staff, delegating tasks, and ensuring team cohesion and productivity. Strong understanding of large‑scale food production methods, sanitation, food safety standards, and culinary techniques. Excellent organizational skills with the ability to multitask in a high‑pressure environment. Team player, able to work collaboratively in a fast‑paced environment. Effective communication skills in English. Spanish is a Plus Preferred Skills Basic knowledge of Allergens and Non-Allergens. Ability to work in a fast‑paced kitchen environment, lift up to 50 lbs, and stand for extended periods. Must be able to withstand different temperatures throughout the shift. Hot and cold. #J-18808-Ljbffr