POSITION OVERVIEW

An Executive Sous Chef in a catering company plays a vital role in delivering high-quality and memorable dining experiences at various locations and events. They work closely with the culinary team to plan, prepare, and execute catering orders efficiently and ensure that all culinary aspects meet or exceed client expectations.

WORK HOURS

This role is required to work a minimum of 45-50 hours per week.  They must be able to work flexible scheduled shifts based on business needs. Scheduling can include nights and weekends depending on events and functions. Some travel may be required. 

RESPONSIBILITIES & DUTIES

• Will monitor kitchen production on a daily and ongoing basis.  
• Will closely monitor and track food and labor costs involved with the daily operation of the Catering Company in MarginEdge.
• Will maintain the highest standards of food presentation, preparation, execution, and safe handling. 
• Will have a positive attitude at all times in the kitchen ( Your staff will behave as you behave) and maintain the highest standards of service and professionalism towards all staff members including subordinates, supervisors, and all FOH staff.  
• Will delegate responsibilities to staff, as required. 
• Will address staff with disciplinary actions, as required, following proper procedures.
• Will maintain systems and procedures of ordering for all kitchen needs i.e. Food, equipment, chemicals, maintenance, etc.. 
• Will maintain a par system set in place by supervisors and keep thorough lines of communication with those supervisors.
• Will actively maintain inventory control which includes monthly physical inventory in MarginEdge. 
• Will actively maintain stated budgetary goals for food, labor, maintenance and other expenses in MarginEdge.
• Will maintain consistent uniform quality levels. 
• Will be thoroughly familiar with menu items including ingredients, preparation, and condiments required.  
• Will assist other staff members with duties as required. 
• Will maintain physical workspace to highest standards of  cleanliness, including familiarity with all local, state, and federal  health codes and laws pertaining to kitchen line, dish, and prep areas. 
• Will assist in food buying and sourcing. 
• Will represent the company to all customers, purveyors, writers  and others in a positive manner.  
• Will work staff positions as necessary. 
• Will work double shifts if required and as scheduled. 
• Will attend all scheduled staff meetings as required.

QUALIFICATIONS

• Previous experience of at least 5 years leading a full-service, high-quality, fast pace professional kitchen and at least 1 year catering experience.
• Solid understanding of Whole 30, Paleo, Vegan and Vegetarian Cooking methodologies.
• Demonstrated high level of proficiency in all aspects of food preparation and menu development.
• Demonstrated high level of proficiency in all aspects of staff relations and training.
• Demonstrated high level of proficiency in all aspects of budget development and ability to meet financial goals.
• Able to be focused and decisive in fast-paced situations.
• Good physical condition in order to lift moderate weights, move quickly and remain on feet for prolonged long periods of time.
• A sincere desire to provide utmost quality service.
• Must be keen with attention to detail.
• Well-groomed appearance.
• Possess a valid Health Department Food Handlers Card and Active Managerial Credentials.
• Understanding of food safety and sanitation regulations.
• Excellent organizational and multitasking skills.
• Team player with good communication skills.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as event schedules required.

Attention: Candidates should be prepared for a stage shift, with the potential for an interview with the Executive Chef immediately following the stage shift if you advance to the next stage of the recruitment process. The stage shift may last up to 4 hours, and it's important to note that not all applicants will be interviewed afterward.