We are seeking a skilled and motivated Catering & Production Sous Chef to join our team at the commissary kitchen. This role supports the execution of large-scale production for retail, wholesale, and catering operations while maintaining the highest standards of quality, consistency, and efficiency. The ideal candidate will bring strong leadership, organizational skills, and a passion for culinary excellence in high-volume environments.

QUALIFICATIONS

• Minimum 3 years of kitchen management experience (Sous Chef, Kitchen Manager, or similar role).
• Proven track record in high-volume production and/or catering environments.
• Strong leadership and communication skills with the ability to manage diverse teams.
• Solid understanding of food costing, inventory control, and kitchen administration.
• Knowledge of HACCP standards and commitment to food safety practices.
• Flexibility to work evenings, weekends, and early mornings as required by production schedules.

• Oversee daily production of menu items for retail stores, wholesale accounts, and catering orders.
• Assist in menu execution for off-site catering, ensuring accuracy, quality, and timely delivery.
• Maintain consistency in product standards across all channels (retail, wholesale, catering).
• Monitor portioning, recipe adherence, and food safety compliance.