Job Description
Sous Chef Catering, Off-Site Reports to: Executive chef, Kitchen Manager, production chef Job Summary As a Sous chef, working with the executive sous chef and the production chef, has primary responsibility for overseeing and supervising production of food for the company. Works closely with executive chef to promote the company’s culture, mission and philosophy. Must act as a team leader and motivator for kitchen staff, thus strong interpersonal skills and being a clear communicator are essential. Responsible for supervising, training, evaluating, coaching and counseling production team associates to comply with company standards. Qualifications Prior food production supervisory/management experience. Culinary degree and/or training preferred. Excellent volume cooking skills, presentation skills and palette. Experience in quality-orientedl arge-scale catering or banquet facility. Strong leadership and management skills working with a variety of associates of different skill levels and varied backgrounds. Proficient computer skills in Word, Excel, and the kitchen computer production system. Excellent communication skills (written and oral) and good listening skills. Ability to handle many tasks at once and effectiveness in a fast-paced work environment. Thoroughness, attention to details, and excellent organizational skills. Good decision-making and ability to proactively make changes as needed. Ability to communicate effectively with associates, management, clients and vendors if necessary. Ability to work flexible schedule to accommodate business levels. Essential Job Functions Analyses and establish food specifications and costings and specifications for all menus Make daily changes in event numbers and menus where required Assists in culinary development of dishes and menus in coop with Executive Chef. Assist in hiring, development, training and mentoring of staff and act as a resource to them. Coach, counsel and assist in conducting performance evaluations o