JOB OVERVIEW

We are seeking a passionate and skilled Executive Sous Chef to join our culinary team. The ideal candidate will be leading and managing all kitchen operations for both corporate drop-off catering and large event catering. This role ensures consistent food quality, smooth production, and efficient workflow while supervising kitchen staff and coordinating daily culinary operations. This position requires strong leadership abilities and a commitment to food safety and excellence to match the company’s reputation in the food industry.

Key Responsibilities1. Culinary Production & Execution

• Assist in planning, coordinating, and executing food production for daily catering orders and large-scale events.
• Ensure all dishes meet established standards for taste, presentation, and portioning.
• Supervise prep, cooking, packaging, and plating to guarantee accuracy and quality.
• Support menu adaptation to suit varying event sizes and corporate catering needs.

1. Staff Supervision & Training

• Lead, train, and motivate kitchen staff, ensuring high levels of performance and morale.
• Manage shift assignments, station organization, and delegation of tasks.
• Mentor junior chefs and kitchen assistants in culinary techniques, efficiency, and safety practices.

1. Operational Leadership

• Oversee daily kitchen operations in the absence of the Executive Chef.
• Monitor workflow, identify bottlenecks, and adjust staffing to meet production demands.
• Ensure proper packaging, labeling, and handling for both drop-off and event catering.

1. Quality & Consistency Control

• Maintain high culinary standards, ensuring consistency across multiple catering formats.
• Monitor plating guides, recipes, and portion controls.
• Conduct regular tastings and spot checks to ensure client expectations are met.

1. Food Safety & Compliance

• Enforce sanitation, hygiene, and food safety practices in compliance with regulations.
• Ensure kitchen staff follow proper storage, labeling, and allergen protocols.
• Uphold HACCP or equivalent safety procedures.

1. Inventory & Cost Management

• Assist in managing inventory, stock rotation, and waste control.
• Support ordering processes and supplier relationships.
• Help monitor food and labor costs to align with company budgets.

1. Event & Drop-Off Catering Coordination

• Work closely with the operations/logistics team to synchronize kitchen output with delivery and event timelines.
• Provide on-site culinary leadership at large events as required.
• Ensure corporate catering orders are accurate, efficiently packaged, and dispatched on time.

1. Collaboration & Communication

• Act as a bridge between the Executive Chef, kitchen staff, and event operations teams.
• Participate in production meetings, event briefings, and debriefings.
• Provide feedback and suggestions to improve efficiency and client satisfaction.

Skills & Qualifications

• Proven experience as a Sous Chef or Executive Sous Chef in a catering, banqueting, or high-volume kitchen environment.
• Strong culinary and organizational skills with attention to detail.
• Ability to lead and motivate a diverse kitchen team.
• Solid understanding of production cooking, event catering logistics, and corporate catering needs.
• Knowledge of food safety, hygiene, and compliance standards.
• Flexibility to work long hours, weekends, and holidays as needed by event schedules.

Performance Metrics

• Consistency of food quality and presentation across catering formats.
• Timely execution of daily corporate catering orders and event production.
• Kitchen efficiency (staff productivity, minimal waste, cost control).
• Compliance with health and safety standards.
• Team performance, training outcomes, and staff engagement.

Job Types: Full-time, Permanent
Pay: From $80,000.00 per year

Benefits:

• Dental care
• Disability insurance
• Discounted or free food
• Extended health care
• Paid time off

Work Location: In person
Expected start date: 2025-09-0

• Assist in planning, coordinating, and executing food production for daily catering orders and large-scale events.
• Ensure all dishes meet established standards for taste, presentation, and portioning.
• Supervise prep, cooking, packaging, and plating to guarantee accuracy and quality.
• Support menu adaptation to suit varying event sizes and corporate catering needs