Job Description:

Catering Sous Chef Reports to Executive Chef and Catering Manager
Catering Sous Chef is responsible for planning, organizing and directing employees in the Catering Kitchen, overseeing the food preparation of banquet and catering events ensuring quality and consistency at all times.
The Catering Sous Chef is responsible for developing banquet menus and updating them on a regular basis. Maintaining and updating accurate recipes and costing of dishes.

Job Responsibilities:

• Review banquet event orders (BEO) on a daily basis and note any changes
• Brief the banquet staff about upcoming and current functions
• Supervise and coordinate banquet kitchen staff
• Coordinate banquet production and plating with the Executive Chef, Culinary Supervisors and Catering Supervisors
• Establish the day’s priorities for the banquet kitchen
• Keep daily inventory
• Leading with the assistance of the Executive Chef in banquet menu development
• Maintain inventory control procedures and ensure that the banquet kitchen is prepared
• Conduct frequent walkthroughs and direct personnel to correct deficiencies
• Maintain all equipment in a proper condition
• Oversee regular cleaning of all equipment as outlined in schedules
• Ensure that each catering kitchen work area is stocked with specified tools, supplies and equipment
• Ensure that recipe cards, production schedules, plating guides, photographs are current
• Ensure that all staff prepare recipes in accordance with Aramark’s operating standards
• Review sales and food cost with the Executive Chef and Catering Manager
• Serve as a role model for catering staff
• Participates in employees progressive discipline procedures
• Participates in training staff on menu items and preparation methods
• Plans and manages food quantities and plating requirements for all banquet functions
• Maintains food preparation handling and correct storage standards
• Assists with the recruitment process of cooks and banquet staff
• Continually enhances the culinary experience of banquet or event guests
• Help with food preparation when required

Qualifications:

• Minimum of five years’ experience in a high-volume banquet kitchen, and a minimum of two years’ experience as a Sous Chef or Chef de Partie (CDP).
• Strong knowledge of food safety, sanitation, food preparation techniques.
• Able to work flexible hours and days (Weekends and Evenings)
• Knowledge of current and updated culinary trends.
• Ability to lead and mentor a large team of culinary professionals.
• Able to effectively communicate both verbally and in writing to provide clear direction to staff.
• Able to plan and execute multiple banquet functions.

2-year or 3 Year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.

Job Types: Full-time, Permanent

Salary: $50,000.00-$60,000.00 per year

Benefits:

• Company pension
• Dental care
• Employee assistance program
• Extended health care
• Flexible schedule
• On-site parking
• Paid time off
• Vision care

Flexible Language Requirement:

• French not required

Schedule:

• Day shift
• Evening shift
• Weekend availability

Work Location: In person

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