Executive Sous Chef

Sous Chef – Afternoon/Evening Shift Full-Time | 2:00 PM – 10:00 PM Position Overview A high-volume catering and culinary production facility is seeking an experienced Sous Chef to join our culinary leadership team and oversee afternoon and evening production. This is a hands-on leadership position for a culinary professional who thrives in a fast-paced, high-volume environment. The Sous Chef will work closely with the Executive Chef and culinary management team to ensure daily production is completed accurately, efficiently, safely, and to established quality standards. The ideal candidate has strong culinary knowledge across a variety of cuisines, experience leading kitchen teams, excellent organizational skills, and the ability to maintain high standards while managing multiple production priorities and deadlines. Regular Schedule: Approximately 2:00 PM – 10:00 PMEmployment Type: Full-Time Candidates must have flexibility based on business and catering needs, including weekends and holidays as required. Employees who work eligible off-site catering events may receive additional compensation outside of their regular salary, as applicable. Key Responsibilities Assist with the leadership and execution of daily high-volume catering and culinary production. Provide hands-on supervision and direction to cooks, prep cooks, and other culinary team members during the afternoon/evening shift. Review daily production schedules, event requirements, prep lists, and upcoming business needs to ensure deadlines are met. Ensure food is prepared according to established recipes, specifications, portion standards, presentation requirements, and quality expectations. Coordinate production priorities and delegate assignments based on volume, deadlines, staffing, and operational needs. Maintain strong communication with the Executive Chef and other culinary leaders regarding production status, staffing, inventory, quality concerns, and operational issues. Assist with ordering and maintaining appropriate inventory levels from key vendors. Monitor product quality, freshness, storage, rotation, and proper utilization of ingredients. Support inventory management and help reduce food waste, overproduction, and unnecessary expenses. Assist the Executive Chef with menu development, seasonal offerings, recipe development, and production planning. Help manage food and labor costs while maintaining established culinary and service standards. Assist with staffing and scheduling needs for a seven-day operation. Ensure proper shift transitions and communicate outstanding production needs to the appropriate team members. Maintain a clean, organized, and professional kitchen throughout the shift. Ensure proper closing procedures are completed, including food storage, labeling, sanitation, equipment care, and kitchen organization. Ensure compliance with food safety, sanitation, allergen awareness, and workplace safety standards. Coach and develop culinary employees by providing clear expectations, hands-on training, and constructive feedback. Step into production as needed, including cooking, preparation, plating, cleaning, and other hands-on culinary responsibilities. Assist with off-site catering production and events when business needs require. Perform additional culinary leadership responsibilities as assigned by the Executive Chef. Qualifications Previous Sous Chef, Kitchen Supervisor, Lead Cook, or comparable culinary leadership experience required. Experience in high-volume catering, banquet, commissary, hotel, restaurant, institutional, or large-scale food production strongly preferred. Strong working knowledge of multiple cuisines, cooking techniques, ingredients, and production methods. Demonstrated ability to lead and motivate a culinary team in a fast-paced environment. Strong understanding of food safety, sanitation, proper food handling, and kitchen organization. Experience with inventory, ordering, food cost management, waste reduction, and production planning preferred. Ability to read and execute recipes accurately and consistently at high production volumes. Strong communication, organization, time-management, and problem-solving skills. Ability to prioritize multiple production deadlines while maintaining quality and attention to detail. Must be dependable, punctual, professional, and comfortable taking ownership of the shift. Must be available to work the 2:00 PM – 10:00 PM afternoon/evening shift, including weekends and holidays based on business needs. What We’re Looking For We are looking for more than an experienced cook. The successful candidate will be a hands-on culinary leader who can take ownership of the afternoon/evening operation, maintain standards when senior leadership is not immediately present, anticipate production needs, communicate effectively, and ensure the kitchen is positioned for success for the following day. This position is ideal for someone who enjoys the pace and variety of catering and wants an opportunity to grow within a high-volume culinary operation. Benefits Eligible full-time employees have access to a competitive benefits package, including: Health Insurance Dental Insurance Vision Insurance 401(k) Paid Time Off (PTO) Free On-Site Parking Employee Discounts Additional compensation opportunities for eligible off-site catering events Job Type: Full-TimeSchedule: Afternoon/Evening Shift, approximately 2:00 PM – 10:00 PM Job Type: Full-time Pay: From $60,000.00 per year Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Work Location: In person