Executive Sous Chef Job

Executive Sous Chef Job Description for High Volume Catering Position:

Executive Sous Chef Department: Catering Reports To: Executive Chef/Catering Director Location: Rocky Top Catering, various locations Summary: The Executive Sous Chef assists the Executive Chef in overseeing the culinary operations of the high-volume catering department. This role involves food preparation, kitchen staff supervision, and ensuring the highest food quality and safety standards.

The Executive Sous Chef is crucial in maintaining efficient kitchen operations and delivering exceptional dining experiences for large-scale events.

Key Responsibilities:

1. Food Preparation and Cooking: • Oversee the preparation, cooking, and presentation of all dishes in the catering menu. • Ensure food is produced promptly and meets the company's quality standards. • Participate in the cooking process during peak times & special events.

2. Kitchen Management: • Supervise and coordinate activities of cooks and other kitchen personnel engaged in preparing catering orders. • Manage kitchen staff scheduling to ensure adequate coverage for events. • Train and mentor kitchen staff, promoting professional growth and maintaining high morale.

3. Inventory and Supply Management: • Monitor inventory levels of ingredients and supplies, ensuring timely procurement and minimizing waste. • Conduct regular inventory checks and manage relationships with suppliers to ensure high-quality and cost-effective sourcing.

4. Quality Control and Food Safety: • Implement and maintain food safety standards and sanitation practices. • Conduct regular inspections of kitchen equipment and work areas to ensure compliance with health and safety regulations. • Address and resolve any issues related to food quality or safety promptly.

5. Budget and Cost Control: • Assist in managing the catering budget, including labor costs, food costs, and other expenses. • Analyze financial reports to identify areas for cost savings without compromising quality.

6. Client Interaction: • Occasionally interact with clients on-site to discuss menu, special dietary needs, and other culinary details. • Ensure client satisfaction by providing exceptional culinary experiences and addressing any concerns promptly.

Qualifications:

• Education: Culinary degree or equivalent professional experience.

• Experience: Minimum of 5 years in a high-volume catering environment. Previous supervisory or managerial experience is preferred.

• Skills: • Strong culinary skills and knowledge of diverse cuisines and catering trends.

• Excellent leadership and team management abilities. • Ability to thrive in a fast-paced, high-pressure environment.

• Proficiency in inventory management and cost control.

• Strong communication and organizational skills.

• Commitment to food safety and sanitation standards. Working Conditions: • Ability to work flexible hours, including nights, weekends, and holidays, as required.

• Physical stamina to stand for extended periods and perform tasks requiring physical effort.

• Ability to work in a fast-paced, high-stress environment while maintaining a positive and professional demeanor.

Sous Chef Job Description Job Title: Sous Chef Reports To: Head Chef/Executive Chef Summary:

The Sous Chef assists the Head Chef in overseeing kitchen staff, ensuring the quality of food items, maintaining cleanliness standards, and creating an enjoyable dining experience for guests. Key Responsibilities:

1. Kitchen Operations Management: • Assist in the day-to-day operations of the kitchen. • Ensure all food is prepared to the highest standards of quality and consistency. • Monitor and maintain daily prep requirements & levels of food, inventory & supplies. • Oversee and manage kitchen staff, including scheduling, training, and performance management.

2. Food Preparation and Presentation: • Prepare and cook high-quality food items according to standardized recipes • Ensure all dishes are presented aesthetically and according to company standardization. • Ensure proper portion control and waste management.

3. Health and Safety Compliance: • Maintain a clean, safe, and organized kitchen environment. • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen equipment. • Ensure compliance with health and safety regulations, food hygiene standards, and the HACCP.

4. Staff Supervision and Training: • Supervise and mentor kitchen staff, fostering a positive and productive work environment. • Conduct training opportunities to enhance the skills and efficiency of kitchen personnel.

5. Administrative Duties: • Assist in inventory control and Kitchen PAR Stocks. • Prepare reports on kitchen activities, including inventory, food cost, and staff performance. • Collaborate with front-of-house staff to ensure smooth service and guest satisfaction.

Qualifications:

• Education: Culinary degree or equivalent experience in a similar role.

• Experience: Minimum of 3-5 years in a professional kitchen environment, with at least 1-2 years in a supervisory role.

Skills:

• Strong culinary skills and creativity.

• Excellent leadership and interpersonal skills.

• Ability to work under pressure and in a fast-paced environment.

• Strong organizational and multitasking abilities.

• Proficiency in kitchen equipment and technology.

• Certifications: Food Handler’s certification and other relevant safety and health certifications. Working

Conditions:

• Ability to work in a cold, hot, humid, and fast-paced environment.

• Availability to work varied shifts, including evenings, weekends, and holidays.

• Physical stamina to stand for extended periods and lift heavy objects

Compensation and Benefits:

We offer a competitive salary, based on experience. We also offer an excellent medical, dental, vision and life insurance benefit package including 401k.

Additional Notes

The intent of this job description is to provide a representative and level of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.