Executive Sous Chef

Are you a culinary artist with a flair for creativity and a knack for leading a team? The Classic Catering People, a premier catering company in Owings Mills, Maryland, is looking for a talented and enthusiastic Executive Sous Chef to join our passionate kitchen family. We believe that exceptional food is the heart of every memorable event, and we're dedicated to crafting delicious experiences for our clients. In this role, you'll work closely with our Executive Chef, playing a key part in creating exquisite menus and leading our culinary brigade. You'll have the opportunity to showcase your skills in classical and contemporary cuisine, from savory dishes to delightful pastries, all while maintaining the highest standards of quality and presentation. If you're eager to grow your career in a dynamic, supportive, and inspiring environment where your culinary talents can truly shine, we invite you to explore this exciting opportunity with us.

Salary Range: $75000.00 - $82000.00 per year

Annual Base Salary Based on Experience

Career Growth Opportunities

Paid Time Off (PTO)

Dental Insurance

Life Insurance

Vision Insurance

Disability Insurance

Retirement Plan

Hands on Training

Daily Meals Provided

Responsibilities

• Assist the Executive Chef in all aspects of kitchen operations, ensuring seamless service delivery.
• Oversee daily food preparation, ensuring quality, consistency, and presentation standards are met.
• Manage and mentor kitchen staff, fostering a positive and collaborative work environment.
• Contribute to menu planning and recipe development, bringing innovative ideas and culinary expertise.
• Maintain strict inventory control and manage food costs effectively.
• Ensure adherence to all health, safety, and sanitation regulations.
• Step in to lead the kitchen in the Executive Chef's absence.

• Minimum 5 years of progressive culinary experience, with at least 2 years in a Sous Chef or similar leadership role.
• Demonstrated expertise in classical and contemporary cuisine, including pastry arts.
• Strong understanding of food costing, inventory management, and kitchen budgeting.
• Exceptional leadership and team management skills, with the ability to mentor and motivate culinary staff.
• Proficiency in food safety and sanitation standards (e.g., ServSafe certification preferred).
• Excellent organizational and multitasking abilities.
• A genuine passion for food and a creative approach to menu development.