JOB SUMMARY

As Sous Chef, you will play a key role in managing the daily operations of a high-volume Corporate Dining Cafè and coordinating on-site and off-site catering programs. In this role, you will oversee daily culinary operations for a business that primarily runs Monday through Friday, 6 AM – 5 PM, with occasional evening catering events. You will play a key role in ensuring excellence in on-site and off-site catering, menu execution, and day-to-day kitchen leadership.
This is an exciting opportunity for an upbeat, creative, and entrepreneurial culinary professional who thrives in a high-volume, guest-focused environment.

PREFERRED QUALIFICATIONS

• Associate’s degree in Culinary Arts or equivalent professional experience.
• Demonstrated success in high-volume, complex foodservice operations.
• Experience in catering production and execution is highly desirable.
• Extensive knowledge of food and catering trends, with a strong focus on flavor, quality, cost control, and presentation.
• Strong digital literacy, including Microsoft Office Suite and Outlook.
• Excellent leadership, communication, and client-facing skills.
• ServSafe certification strongly preferred.

KEY RESPONSIBILITIES

• Partner with the Executive Chef to lead all aspects of culinary operations, including food preparation, production, and presentation across 11 stations.
• Supervise and mentor a team of sous chefs, hourly culinarians, and purchasing staff to ensure smooth day-to-day execution.
• Assist with menu development and daily offerings, ensuring innovation, quality, and consistent standards.
• Produce and execute high-quality on-site and off-site catering events with attention to detail and creativity.
• Help manage cost controls, inventory, and vendor relationships, supporting strong fiscal performance.
• Roll out new culinary programs in alignment with company initiatives and client needs.
• Maintain excellence in food safety, sanitation, and compliance at all times.