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Banquet / Catering Sous Chef at FDH Services
Grosse Pointe Farms, Michigan, United States -
Full Time

Start Date

Immediate

Expiry Date

29 May, 26

Salary

25.0

Posted On

28 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

High-Volume Production, Catering Execution, Batch Cooking, Recipe Scaling, Quality Control, Logistical Execution, Inventory Management, Waste Control, Food Safety, Team Guidance, Organization, Attention To Detail, Communication, Problem Solving

Industry

Civil Engineering

Description
Description We are expanding our catering program and looking for a highly organized, production-driven Catering Line Cook / Sous Chef to help lead high-volume food preparation and execution. This role is focused on catering production, packaging, quality control, and logistical execution — ensuring every order leaves the kitchen accurate, on time, and on brand. What You’ll Do Execute high-volume catering production with consistency and precision Manage batch cooking, scaling recipes, and prep timelines Oversee catering order assembly, packaging, and quality control Ensure accuracy of all catering tickets and special requests Maintain production pars and prep levels based on forecasted volume Assist with inventory, ordering, and waste control Uphold strict food safety and sanitation standards Support and guide kitchen team members during large production days What We’re Looking For 2+ years kitchen experience (high-volume or catering preferred) Strong organizational skills and attention to detail Ability to manage multiple large orders simultaneously Clear communicator with a calm, solutions-oriented mindset ServSafe certified (or willingness to obtain) Availability for early mornings, weekends, and peak catering days What We Offer $20–$25/hour based on experience Stable, structured production schedule Growth within a multi-concept hospitality group A fast-paced, team-first culture If you take pride in precision, speed, and sending out flawless catering orders — we want to meet you.
Responsibilities
This role involves executing high-volume catering production with precision, managing batch cooking, scaling recipes, and overseeing order assembly, packaging, and quality control. The Sous Chef must ensure all orders are accurate, on time, and meet brand standards while maintaining production pars.