Catering Sous Chef at Citarella

New York, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Feb, 26

Salary

0.0

Posted On

13 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Expertise, Leadership, Organizational Skills, Operational Oversight, Menu Development, Food Preparation, Inventory Management, Sanitation Compliance, Team Management, Communication Skills, Multitasking, Food Safety Standards, Client Satisfaction, Training, Event Planning, Quality Control

Industry

Food and Beverage Services

Description

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we’re driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene. 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. Kitchen Operations * 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. Important Disclaimer Notice: The described functions are among the essential job functions for this position but are not exhaustive of the essential functions of the job or of the tasks that an Associate may be required to perform. Associates may be assigned additional responsibilities as necessary. The employer reserves the right to revise this job description at any time and to require Associates to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change. 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. * Must be dressed for work. Uniforms will be given to fit the company dress code.

Responsibilities

The Catering Sous Chef will support the Executive Chef and lead kitchen operations, ensuring high-quality food production for catering events. This role involves supervising staff, managing food preparation, and maintaining safety and sanitation standards.