Sous Chef - Production

About the role

The Sous Chef is a hands-on culinary leader responsible for overseeing a designated area of food production within a high-volume catering operation. This role ensures consistent execution of recipes, quality standards, production timelines, and food safety while leading a small team of Prep Cooks through daily production activities.

Responsibilities

• Lead the daily execution of an assigned production area within the culinary operation.
• Supervise and direct a team of Prep Cooks to ensure production schedules and quality expectations are achieved.
• Delegate production assignments while monitoring progress throughout the day.
• Actively prepare food while maintaining oversight of production activities.
• Maintain strict adherence to approved recipes, production procedures, and portion standards.
• Monitor product quality, taste, consistency, and presentation throughout production.
• Ensure all recipes are executed consistently according to company standards and specifications.
• Maintain production timelines to support successful event execution.
• Continuously evaluate processes and identify opportunities to improve quality, efficiency, and consistency.
• Provide daily leadership, coaching, and direction to Prep Cooks.
• Foster a positive, respectful, and team-oriented work environment.
• Aid in training new culinary team members on recipes, techniques, equipment, and company standards.
• Promote accountability while encouraging professional growth and teamwork.
• Communicate production priorities clearly and effectively.
• Support Executive Sous Chefs and Executive Chefs by identifying staffing needs, workflow improvements, and operational challenges.
• Manage workflow within an assigned production area while maintaining flexibility as priorities change.
• Assist with labor planning by providing feedback on staffing levels, production efficiency, and scheduling needs.
• Ensure production remains aligned with labor expectations while maintaining quality standards.
• Monitor inventory usage within assigned production areas and communicate shortages or concerns.
• Collaborate with culinary leadership to improve production logistics and kitchen efficiency.
• Assist in coordinating production to ensure timely completion of all event requirements.
• Develop proficiency and effectively utilize company operational systems including Flightboard, Caterease Food Service Suite, Microsoft Outlook, Microsoft Excel, Microsoft Word, and Microsoft Teams (or similar communication platforms).

Qualifications

• 3–5 years of progressive culinary experience in high-volume catering, banquet, hotel, restaurant, or institutional food service.
• Previous experience supervising or leading a small culinary team preferred.
• Advanced knife skills and professional cooking techniques.
• Strong knowledge of classical and modern culinary methods.
• Demonstrated ability to execute recipes with consistency and precision.
• Excellent organizational and time management skills.
• Strong communication and interpersonal abilities.
• Ability to prioritize multiple production tasks in a fast-paced environment.
• Working knowledge of Microsoft Office applications.
• Willingness to learn and become proficient in company production systems.

Skills

• Proficiency in Flightboard, Caterease Food Service Suite, Microsoft Outlook, Microsoft Excel, Microsoft Word, and Microsoft Teams (or similar communication platforms).
• Understanding of company operational systems including inventory management, recipe management, sales, and event execution.
• Knowledge of food safety standards and regulatory requirements.
• Ability to maintain HACCP procedures and standard operating procedures.
• Ability to work in refrigerated, freezer, and high-temperature kitchen environments.
• Ability to safely operate commercial kitchen equipment.
• Flexibility to work mornings, evenings, weekends, holidays, and extended hours based on business demands.

Benefits

This position offers a competitive salary and benefits package, including health insurance, retirement plans, and paid time off.

Pay

Competitive salary commensurate with experience.

Schedule

The position requires flexibility to meet the changing demands of a high-volume catering operation. Work schedules may include early mornings, evenings, weekends, holidays, and extended shifts based on production schedules and event requirements.