Sous Chef

Our team is seeking a Sous Chef to help build momentum to drive our culinary department to the next level. The successful candidate will focus on supporting the chef through leading daily production, helping to train new team members and maintaining a safe and fun work environment.  There is an expectation of 20% of your role is filled with administrative duties that keep the daily tasks on point.  This role is key to ensuring product falls within the client vision and company standards.


This candidate has excellent food preparation skills, health code knowledge and the ability to train and produce according to timelines.  The perfect sous chef will have small-company energy with expert navigation skills for completing assigned tasks independently and with a team. Your strengths present themselves with calm confidence in your daily operation, ability to communicate clearly and find motivation in the why we deliver excellence at every level.

Our idea candidate:

-Is approachable and balanced, open to personal development
-Advocates for what is right, not what’s easy
-Knows what equipment, supplies, staffing and timing are required to complete tasks
-Always looks to improve the process
-Has accountability to results


The primary job of the Culinary Lead is to collaborate with our team to execute production lists, train new staff and hold the team accountable to their training.

Your responsibilities will include, but are not limited to, the following:

  • Supportive to department leadership and event managers on duty
  • Willing and able to train and develop the skill level of culinary support staff
  • Working event shifts based on business needs in a variety of BOH opportunities
  • Exemplify our Core Values in actionable ways
  • Ensuring a consistent 1st class product of highest quality is achieved & maintained in all areas while adhering to operational deadlines.
  • Develop, organize, and delegate daily prep lists and cleaning tasks
  • Enforce all food safety policies and procedures according to government guidelines
  • Schedule team members to reflect the needs of department
  • Supervise line team regarding menu and recipe accuracy
  • Mentor and train culinary leads
  • Execute catering ‘expo’ duties to bridge the gap from production kitchen to events team
  • Contribute to menu development for seasonal catering menus and client custom requests
  • Troubleshoots potential issues, offers solutions and train others to do the same
  • Perform regular 1 on 1 meetings and reviews with direct reports
  • Perform standardized office duties such as scheduling, hiring, firing, onboarding and orientation of all culinary team members
  • Assist in building and maintaining recipe cards, cost cards and SOP binders


  • Minimum of 3 years in culinary leadership role
  • Minimum of 3 years of catering chef experience
  • Demonstrated leadership skills
  • Proficient in cold and hot production
  • Must have flexible schedule
  • Ability to lift 50 pounds and stand for 8 hours at a time
  • Insurable driving record

Does this sound like you?

If you think you’d be a good fit for this role, we’d love to hear from you! Use the button below to apply.

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