An immediate opportunity exists for a passionate, intuitive and driven catering professional who possesses a high level of experience and knowledge, combined with an outside of the box thinking style and the desire to innovate. We are a company that prides themselves on being dedicated to the details and are looking for an addition that is professional, dependable, enthusiastic, and friendly. Your busiest days should be your favorite days and you should be motivated by doing things a little better than yesterday.

The Junior Catering Sous Chef must work well under pressure, have previous management experience, and be excited to join a team not only maintain our standards of quality and guest satisfaction but propel our brand and our business to new heights. This position is accountable for the company’s performance and requires strong organizational and communication skills to drive our commitment to excellent guest service and high-quality dining. Overall responsibilities include team leadership and motivation, financial management, guest satisfaction, delegation of additional administrative tasks.

Ideal candidates will have a well-developed knowledge of service standards and organic cuisine. We are searching for the right hospitality professional who will not only maintain our standards of quality and guest satisfaction but will propel our brand and our business to new heights. We offer great opportunities to build and grow into a professional hospitality expert while maintaining friendly and enjoyable work environments

POSITION OVERVIEW

A Junior 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 40-50 hours per week.  They must be able to work flexible scheduled shifts based on business needs. Occasional scheduling will include nights and weekends depending on events and functions. Some travel will be required. 

RESPONSIBILITIES & DUTIES

• Food Preparation: Assist in the preparation, cooking, and presentation of menu items for all catering department events, ensuring adherence to quality standards and recipes.
• Event Coordination: Collaborate with the catering team to plan and execute events, including menu planning, portion control, and scheduling to meet event timelines.
• Supervision: Supervise and coordinate kitchen staff, including cooks and kitchen assistants, during off-site events, ensuring smooth operations and adherence to safety protocols.
• Transportation: Oversee the packing, transport, and setup of culinary equipment, ingredients, and dishes at event locations, ensuring all items are properly handled and maintained during transit.
• Client Interaction: Interact with clients and event organizers, addressing their specific requests, dietary restrictions, and ensuring exceptional customer service.
• Inventory Management: Manage inventory levels for off-site events, including ordering and organizing supplies and ingredients, and returning unused items to the base kitchen.
• Quality Control: Maintain high standards of food quality, taste, and presentation, ensuring that all dishes served meet or exceed client expectations.
• Kitchen Safety: Adhere to food safety and sanitation guidelines at off-site locations, ensuring that proper hygiene and safety protocols are followed.
• Training: Train and mentor kitchen staff for off-site events, ensuring they understand event-specific requirements and safety procedures.
• Equipment Management: Ensure all kitchen equipment and supplies are transported, set up, and maintained properly during catering events.
• Cost Control: Assist in managing food costs and minimizing wastage during catering events by accurately portioning ingredients and following portion control guidelines.

QUALIFICATIONS

• Proven experience with 5 years leading a full-service, high-quality, fast pace kitchen and at least 1 year Catering experience.
• Culinary school diploma or equivalent culinary training is a plus.
• Strong knowledge of food preparation techniques, cooking methods, and culinary terminology.
• Understanding of food safety and sanitation regulations.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent organizational and multitasking skills.
• Team player with good communication skills.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as event schedules require.

Physical Requirements:

• Ability to lift and carry heavy pots, pans, and catering equipment.
• Work in various outdoor and indoor environments, often in challenging weather conditions.
• Stand for extended periods and move around event locations as needed.

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.