Sous Chef, 2 Unique Catering

About the role

The Sous Chef plays a key leadership role in both kitchen production and event execution. This individual will work closely with the Executive Chef & Executive Sous Chef to support daily operations, lead culinary staff, uphold quality and consistency standards, and ensure seamless delivery at events ranging from intimate gatherings to large, complex functions.

Responsibilities

• Aid in planning, preparing, and executing daily production for all catering services, including drop-off, station style, and multi-course menus.
• Ensure all food is prepared to company quality standards, maintain consistency, flavor, presentation, and portion control.
• Support inventory management including ordering, receiving, rotation, and waste control.
• Maintain a clean, safe, and organized kitchen environment following health and sanitation guidelines.
• Collaborate with the Executive Chef & Executive Sous Chef on menu development, specials, and seasonal offerings.
• Lead on-site culinary execution for events of all sizes, ensuring timelines, service flow, and food quality meet company expectations.
• Set up and break down event kitchens, including equipment organization, packing, and transport.
• Guide and supervise culinary staff during events, providing direction, problem-solving, and quality oversight.
• Communicate professionally with FOH teams, event managers, and clients as needed.
• Serve as a role model for kitchen staff, promoting teamwork, efficiency, and a positive work environment.
• Train staff on recipes, techniques, safety practices, and service standards.
• Assist with scheduling, delegation, and daily workflow to maintain productivity and meet deadlines.
• Step into the leadership role in the absence of the Executive Sous Chef.

Requirements

• 1–2 years of Sous Chef experience or proven experience leading a culinary team.
• Culinary degree preferred but not required with demonstrated experience.
• ServSafe Certification required, or willingness to obtain certification within 90 days of employment.
• Strong cooking fundamentals with a passion for high-quality, detail-focused food.
• Proven ability to work efficiently in high-volume and high-pressure environments.
• Excellent organizational, communication, and time management skills.
• Ability to lift 50 lbs., stand for long periods, and work nights/weekends as needed for events.

Skills, Knowledge & Expertise

• Valid driver’s license a plus.