Catering Sous Chef

Description

The Catering Sous Chef plays a pivotal role in the planning, preparation, execution, and cleanup of all catering operations. This includes offsite events, private functions, large-scale community gatherings, buffets, drop-off services, and outreach meals. As the lead in the catering department, the Catering Sous Chef ensures that every event—from initial prep to final cleanup—is executed with precision, professionalism, and care.

This position supports multiple branches of our culinary outreach, including shelter services and our catering enterprise, Delicious by Design. The Catering Sous Chef is responsible for maintaining high standards of food quality, safety, and customer service while mentoring volunteers, culinary students, 

• Prepare and cook all menu items according to standardized recipes and safety guidelines
• Produce high-quality dishes including fish, vegetables, soups, stocks, and other components
• Stage, portion, and organize all elements required for catering events and deliveries
• Maintain consistency, accuracy, and timeliness in food production
• Lead food production and oversee event execution from start to finish
• Assist with loading, transport, setup, service, and cleanup of all catering events
• Ensure proper storage and sanitation of equipment post-event
• Submit event reports and photos, including BEO documentation, to the Culinary Area Manager
• Identify and report any issues or areas for improvement to support continuous enhancement
• Guide, teach, and support volunteers, culinary students, residents, and team members
• Collaborate with program chefs, the catering manager, and the director of hospitality
• Provide support to shelter kitchen operations during slower catering periods
• Engage with guests and clients to ensure exceptional service and satisfaction
• Respond to client needs during events and deliveries with professionalism and care
• Maintain cleanliness and sanitation of all worksite areas, equipment, and vehicles
• Uphold food safety standards and ensure compliance with health regulations
• Perform other tasks as assigned by the Culinary Area Manager, Program Chefs, or Director of Hospitality

Requirements

• Proven experience in catering or high-volume food service environments
• Strong culinary skills and knowledge of food safety practices
• Excellent organizational and time-management abilities
• Ability to lead and mentor diverse teams
• Comfortable working in dynamic, fast-paced settings including offsite and outreach environments
• Ability to follow recipes and execute food production consistently and efficiently
• Positive, team-oriented attitude with a strong work ethic
• Reliable transportation.
• Valid driver's license with a clean driving record 
• Must have maintained a valid driver's license for at least the past five consecutive years
• Must be eligible for coverage under the organization's vehicle insurance policy (minimal or no driving infractions)
• Ability to handle confidential information with discretion and professionalism
• Must be able to manage mental and visual demands of a fast-paced kitchen and event workflow
• Physical demands include frequent standing, bending, squatting, reaching with arms and hands, and consistent movement throughout the shift
• Must be able to lift and move up to 50 pounds
• Must be willing to work in various outdoor weather conditions as part of event setup or delivery
•  Flexible schedule availability, including occasional nights, weekends, holidays, and non-standard hours based on business needs