SOUS CHEF at The Wild Thyme Company

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Oct, 26

Salary

73000.0

Posted On

03 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Event Execution, Kitchen Operations, Food Quality Control, Team Mentoring, Inventory Management, BEO Analysis, Food Safety, Sanitation, Time Management, Staff Supervision, Menu Presentation, Logistics Coordination, Client Relations, HACCP Principles, Production Scheduling

Industry

Food and Beverage Services

Description

SOUS CHEF – EVENTS Reports To: Chef de Cuisine / Executive Chef Supervises: Production Cooks, Prep Cooks, Event Chefs, Kitchen Assistants, Event Kitchen Staff (as assigned) ---------------------------------------- About The Wild Thyme Company At The Wild Thyme Company, we handcraft delicious, local, and seasonal cuisine without global boundaries. Our award-winning catering team creates unforgettable experiences through exceptional food, genuine hospitality, and flawless execution. We believe great events happen because of great people. Our culinary leaders inspire their teams through collaboration, accountability, creativity, and a commitment to excellence while living our High 5 Core Values: * Respect * Huddle * Don't Half-Ass It * Good Vibes * Crave ---------------------------------------- Position Summary The Sous Chef – Events is a hands-on culinary leader responsible for supporting daily kitchen operations while leading the successful execution of catered events. Serving as the bridge between kitchen production and event execution, this role partners closely with the Chef de Cuisine and Executive Chef to prepare culinary teams for success, oversee assigned events, maintain exceptional food quality, and mentor Event Chefs and kitchen staff. The ideal candidate is highly organized, thrives in fast-paced environments, leads confidently under pressure, and is passionate about creating memorable guest experiences through exceptional food and hospitality. ---------------------------------------- Key Responsibilities Kitchen Operations & Production * Support the Chef de Cuisine with daily kitchen operations and production. * Assist in planning production schedules and ensuring event readiness. * Monitor prep completion, production timelines, and kitchen workflow. * Ensure recipes, portions, and presentation standards are executed consistently. * Maintain organized production boards, prep systems, and kitchen communication. * Support inventory organization, product rotation (FIFO), labeling, and storage. * Help maintain a clean, organized, and efficient kitchen. * Serve as kitchen leader in the absence of the Chef de Cuisine. ---------------------------------------- Event Leadership * Lead assigned catered events from load-out through service and final breakdown. * Review BEOs, production notes, diagrams, and event timelines to ensure flawless execution. * Verify event quantities, packing lists, equipment, and presentation standards before departure. * Direct Event Chefs and culinary teams during setup, service, and breakdown. * Maintain food quality, presentation, temperature control, and sanitation throughout each event. * Adapt quickly to changing event conditions while maintaining exceptional guest experiences. * Make confident operational decisions in the field. * Represent The Wild Thyme Company professionally with clients, venues, vendors, and event partners. ---------------------------------------- Event Readiness & Logistics * Perform event check-outs to verify food, equipment, serving pieces, garnishes, and specialty items. * Ensure packing lists are accurate and complete. * Confirm all menu components are prepared and event-ready. * Communicate any concerns to culinary leadership before departure. * Coordinate with Operations and Event Management to ensure successful execution. ---------------------------------------- Tastings & Client Experience * Lead or assist with client tastings as assigned. * Ensure tasting presentations accurately reflect the final event experience. * Prepare tasting notes and communicate client feedback to the culinary team. * Help maintain consistency between tastings and event execution. * Support menu presentation and culinary innovation during tastings. ---------------------------------------- Food Quality & Presentation * Ensure every item leaving the kitchen meets Wild Thyme quality standards. * Conduct quality checks throughout production and event service. * Verify proper packaging, labeling, transportation, and presentation. * Maintain consistency between recipes, tastings, and final execution. * Continuously elevate presentation standards in both the kitchen and the field. ---------------------------------------- Team Leadership & Development * Supervise Production Cooks, Prep Cooks, Event Chefs, and culinary support staff. * Assist with onboarding and training new culinary team members. * Mentor Event Chefs in leadership, organization, presentation, and event execution. * Provide coaching, accountability, and constructive feedback. * Foster teamwork, professionalism, respect, and positive kitchen culture. * Lead by example through The Wild Thyme Company's High 5 Core Values. ---------------------------------------- Food Safety & Sanitation * Ensure compliance with all food safety and sanitation regulations. * Monitor proper food handling, labeling, storage, and FIFO practices. * Maintain cleanliness and organization in both the commissary kitchen and event sites. * Promote safe working practices and support company safety initiatives. ---------------------------------------- Ownership & Accountability The Sous Chef – Events owns the successful execution of assigned events, including: * Event readiness and preparation * Event culinary leadership * Food quality and presentation * Event packing accuracy and logistics * Daily production quality control * Training and mentoring Event Chefs * Production execution for assigned events * Communication between kitchen and field teams * Event reporting and follow-up * Supporting kitchen operations and culinary team development * Upholding Wild Thyme standards from kitchen to guest ---------------------------------------- Qualifications * 3+ years of culinary leadership experience in catering, banquet, hotel, restaurant, or high-volume production kitchens. * Previous supervisory experience leading culinary teams preferred. * Strong organizational, communication, and time-management skills. * Ability to lead teams in both kitchen and event environments. * Strong understanding of food safety, sanitation, and HACCP principles. * Ability to work evenings, weekends, holidays, and blackout dates as required. * Current California Food Handler Certification required. * Valid driver's license and reliable transportation preferred. ---------------------------------------- Physical Requirements * Ability to stand for extended periods. * Frequently lift and carry up to 50 pounds. * Work in indoor kitchens and outdoor event environments. * Frequently bend, reach, push, pull, and climb stairs. * Ability to safely load, unload, and transport event equipment and food. ---------------------------------------- What Success Looks Like A successful Sous Chef – Events consistently delivers: * Exceptional event execution * Beautiful, consistent food presentation * Organized and accurate event departures * Well-trained and confident Event Chefs * Strong communication between kitchen and field teams * Positive client and venue feedback * Safe, organized, and efficient kitchen operations * Leadership that reflects The Wild Thyme Company's High 5 Core Values

Responsibilities

The Sous Chef – Events leads the daily kitchen production and oversees the successful execution of catered events from load-out to breakdown. This role bridges the gap between kitchen preparation and field service while mentoring culinary staff to maintain high quality and presentation standards.