High Volume Catering Sous Chef #700

Formed in 1988, Cal-Am Properties, Inc. is one of the largest privately held operators of RV resorts, manufactured home communities, and apartment communities in the United States. Through teamwork and dedication, our staff is valued as an important component of our total success. Everyone at Cal-Am is continually working today for tomorrow’s lifestyle ensuring those we serve have an unparalleled experience of the highest quality.

SOUS CHEF
The Sous Chef will be responsible for assisting the executive chef in managing the kitchen and ensuring that all food preparation and cooking is of the highest quality. As the Sous Chef, you will also be responsible for
managing and training the kitchen staff, monitoring food inventory, and maintaining a clean and safe kitchen
environment.

Compensation: $28.00 - $30.00 Hourly
Benefits: Medical, Dental, Vision, Vacation and Sick, 401K

Responsibilities
• Assist in planning and organizing catering events, including menu planning, staffing and logistics.
• Assist the Executive Chef in developing menus, creating recipes for high volume catering events.
• Oversee food preparation and cooking activities, ensuring that all dishes are prepared and presented to the
highest standards.
• Maintain a clean and organized kitchen environment, including proper storage of food and cleaning of
equipment and surfaces.
• Ensure all food preparation and cooking meets food safety and hygiene standards.
• Manages kitchen staff, including assigning tasks, monitoring performance, and providing feedback and
training when necessary.
• Coordinate with other departments to ensure smooth execution of catering events.
• Monitor inventory levels of food and supplies and place orders as necessary.
• Assist in the ordering of supplies and equipment necessary for the kitchen.
• Develop and maintain relationships with vendors and suppliers to ensure the highest quality ingredients
are used in food preparation.
• Position duties and work schedule may change according to business needs at any time or as instructed
by management.

Work Environment:

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise.The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less.

Job Qualifications

• Minimum three years experience in a catering operation.
• Ability to manage kitchen operations under high-pressure.
• Obtain and hold a food ServeSafe Manager Certification.