Sous Chef

Job Description

Job Description

Description:

We are looking for a skilled and motivated Sous Chef to join our large, year-round catering operation. As a Sous Chef, you will play a key role in ensuring the smooth execution of food preparation, kitchen management, and coordination of culinary staff in our high-volume kitchen. You will work closely with the Executive Chef and other kitchen staff to maintain the highest standards of food quality, presentation, and hygiene while meeting the unique demands of each catering event.

Key Responsibilities:

Supervision & Leadership :

• Assist in managing a large team of kitchen staff, ensuring smooth daily operations.
• Lead, train, and motivate kitchen team members, providing guidance and support.
• Oversee kitchen shifts and delegate tasks to ensure efficient preparation and service.
• Ensure all kitchen staff are compliant with food safety and sanitation standards

Food Preparation & Quality Control :

• Assist in menu planning, recipe development, and presentation for a wide variety of catering events (corporate, weddings, parties, etc.).
• Prepare, season, and cook dishes to meet high-quality standards.
• Ensure consistent and high-quality food presentation and portion control.
• Maintain inventory control, ensuring ingredients are fresh, ordered on time, and stored properly.
• Maintain consistent quality by overseeing food preparation and cooking techniques.

Operational Efficiency :

• Collaborate with the Executive Chef to streamline kitchen processes and improve efficiency.
• Ensure all kitchen equipment is in working order and assist with equipment maintenance.
• Track and minimize food waste through proper storage, inventory, and portioning.
• Help maintain kitchen cleanliness and organization in line with health and safety regulations.

Client Relations & Event Coordination :

• Work closely with event planners and other departments to coordinate event-specific catering needs.
• Address any last-minute changes in menus or dietary requirements for clients.
• Ensure the timely delivery and set-up of food at event venues, maintaining high standards of service.

Staff Management :

• Assist in hiring, training, and evaluating kitchen staff.
• Ensure all team members adhere to kitchen policies, food safety guidelines, and company protocols.
• Provide feedback and conduct performance reviews with kitchen staff.

Catering & Special Events :

• Oversee special event catering, working directly with event teams to ensure client satisfaction.
• Adapt recipes and menus based on dietary restrictions or client preferences.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly and respectful attitude towards, Supervisors, guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient professional work environment, focusing on guest satisfaction.

Qualifications:

Experience :

• Minimum 3-5 years of experience in a culinary role, with at least 1-2 years in a supervisory or Sous Chef position.
• Experience in large-scale catering operations or high-volume kitchen environments preferred.

Education :

• Culinary degree or equivalent professional kitchen experience preferred.
• Food Safety and Sanitation certification required.

Skills :

• Excellent knowledge of culinary techniques, food preparation, and presentation.
• Strong leadership and team management abilities.
• Ability to adapt to fast-paced, high-pressure environments.
• Strong communication skills and attention to detail.
• Solid organizational and multitasking abilities.
• Proficient in using kitchen equipment and technology.

Other Requirements :

• Ability to work flexible hours, including nights, weekends, and holidays, depending on catering events.

Physical Requirements

• Strength: Standing 50%, walking 50%
• Movement of Objects: Heavy Lifting, Heavy Carrying Heavy Pushing, Heavy Pulling, Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent

#INDSJ