Sous Chef

Position Summary :

The Sous Chef is responsible for leading all culinary aspects of events from planning and preparation to on-site execution and post-event tasks. This position demands advanced culinary skills, strong leadership, and organizational abilities to ensure that each event upholds our quality standards and exceeds client expectations.

Key Responsibilities :

• Event prep / Catering kitchen
• Ensure to make a logical daily prep list and manage prep production efficiently.
• Consistently maintain a high level of cleanliness
• Assist in ordering, processing, menu costing, and maintain an appropriate food cost as agreed upon by upper management
• Assist in all proper receiving processes; all product should be up to the standards of the restaurant group
• Manage BOH team to ensure they are all productively working.
• Help to ensure that there is never excessive overtime unless otherwise approved by upper management.
• Assist in maintenance of all equipment and facilities, especially kitchen spaces and work with the Sanitation Director to meet and exceed all health department standards
• Inventory should be checked and maintained daily to ensure no shortages.
• Assist in hiring and firing back of house staff.
• When closing the commissary kitchen, responsible for ensuring all closing cleaning checklists are followed, the alarm is set and the doors are locked.
• Event Planning and Coordination
• Collaborate with the CDC to understand event requirements, including menu, guest count, dietary needs, and logistics.
• Participate in weekly BEO meetings
• Arrive at the commissary kitchen at least 2 hours before the event call time to oversee food prep, review the pack-out, and verify inventory accuracy.
• Food Preparation and Quality Control
• Inventory food prep before the event, ensuring consistent quality, taste, and adherence to presentation standards.
• Ensure all food safety protocols and best practices are followed during preparation and on-site service.
• Check and organize all ingredients, prepped items, and equipment for transport, ensuring each component is correctly portioned and ready for final service.
• On-Site Event Execution
• Act as the lead chef on-site, overseeing cooking, plating, and service for all menu items, coordinating with front-of-house staff to maintain a seamless flow of service.
• Address any last-minute client or guest requests with flexibility and professionalism, ensuring guest satisfaction.
• Ensure all food items are served at optimal temperature, quality, and visual appeal.
• Inventory and Equipment Management
• Organize and transport all necessary equipment, utensils, and supplies to and from events, keeping track of items to avoid losses.
• Conduct post-event inventory to ensure all items are returned, and report any missing or damaged equipment.
• Coordinate restocking needs and assist in maintaining the organization and readiness of event supplies.
• Team Leadership and Development
• Supervise kitchen staff and assistants, providing clear direction to ensure smooth and efficient service.
• Ensure staff is properly trained to produce any dish assigned to them by providing full demo and execution of the dish.
• Foster a positive team environment, training staff on proper techniques, portioning, and food presentation as needed.
• Resolve any on-site challenges calmly and efficiently, maintaining a collaborative, client-focused approach.
• Ensure to follow California Labor Laws and break BOH staff. The goal is to always avoid meal penalties.
• Client and Guest Interaction
• Act as the culinary representative to clients during events, addressing any questions, concerns, or special requests in a professional manner.
• Gather and relay client feedback to upper management, providing insights for continuous improvement.
• Additional responsibilities during non-event periods

Support in Other Locations : Assist at restaurants or the Cutlet commissary, providing culinary support and maintaining high-quality food standards.

Catering Storage Organization : Take time to organize and maintain catering storage at 4422, ensuring that all equipment, supplies, and inventory are properly labeled and easily accessible.

Cross-Functional Support : Collaborate with other departments as needed and take on additional tasks to contribute to overall operations during slower periods.

Other Duties as Assigned : Assist with any other responsibilities as required by

Qualifications :

Working Conditions :

Other