Catering Sous Chef

Job Description

WHAT'S THE JOB?

Under the general supervision of the Chef Manager, the Sous Chef oversees procuring, organizing, planning, preparing and/or directing the preparation of all catering events. This role also performs the administrative and financial duties for the catering team such as ordering and resolving discrepancies with suppliers and customers, creation, and adherence to budgets for all related costs of the catering operation and supervising and training all staff within their charge.

• Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit.
• Plan and develop menus and recipes for the cafeteria, incorporating both the company’s promotional themes and healthy options while also encouraging and incorporating creative ideas from employees.
• Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish.
• In coordination with the Chef Manager, plan and develop menus and recipes for catering events that meet the client’s needs, incorporating both the company’s promotional themes and the Healthwise Choices Program.
• Work with clients and customers to meet their needs/requests while staying within budgeted restrictions and adhering to all company practices and policies.
• Establish and implement food preparation schedules for team, creating an efficient, safe, and organized process.
• Respond to customer and client concerns and requests immediately, resolving any issues that may arise.
• Implement new techniques and planning ideas to provide a higher level of service.
• Ensure all staff are adhering to all required safety regulations and procedures while preparing food.
• Maintain clear lines of communication and understanding between all parties including the Executive Chef, District Manager, and staff (Company staff and temporary staff)
• When necessary, provide support to maintaining physical inventories, placing orders and help receiving and stocking supplies, resolve discrepancies with suppliers, and escalate any and all issues unable to be resolved to the Chef Manager or Culinary Director
• Ensure the sanitation of the work area and equipment, maintaining a clean working environment.
• Actively seek out and identify additional opportunities for business growth.
• Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development.
• Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed.
• Remain an ambassador of goodwill, ethics, and great client relations always on behalf of the Company.
• Assist with other unit operations as necessary.
• Other duties as assigned.

Qualifications

WHO ARE WE LOOKING FOR?

• Three years of recent related experience in the catering food service industry leading high volume catering teams, or an equivalent combination of education, training, and experience in multi million dollar catering operations
• Fully Fluent in a wide variety of World wide food cultures and menus
• Full knowledge of Special Diets, Vegan, Halal, Gluten-Free, Dairy-Free, etc.
• High level of attention to detail and multitasking
• Red Seal Chef Status, not required but preferred
• Previous experience with cost control and employee management
• Serve Safe and/or Food Safe certified with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry.
• Superior communication skills in both verbal and written English.
• Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies in a unionized environment
• Work accurately and in an efficient manner while managing multiple tasks and priorities.
• Able to lead projects, forecast business needs, and identify and target growth opportunities.
• Highly organized with a strong focus and commitment to quality.
• Able to operate all related equipment in a safe manner.
• Able to effectively use a computer and all related software, including POS equipment.
• Ability to work efficiently, work under pressure, keep up with strict timelines of catering, understand how to read a BEO