Part - Time Catering & Production Sous Chef

Part Time: Catering & Production Sous

Company: Gatheria Studio (powered by RC Hospitality Group)

Reports to: Creative Director & Executive Chef

Gatheria Studio is a boutique catering and event studio company specializing in high-touch, chef-driven hospitality experiences across Tampa Bay.

We produce everything from intimate private dinners to large-scale events and corporate experiences. Our focus is on elevated food, thoughtful design, and exceptional execution.

We are seeking a Part-Time Catering & Production Sous Chef to support our Culinary Director as the culinary production engine of the business.

This role is a part-time, contract based role with the opportunity to grow into full-time.

The Catering & Production Production Sous Chef works closely with the Executive Chef and Operations team to ensure events run smoothly from prep through execution.

Culinary Production

• Build detailed prep lists from event menus
  

• Support food preparation for events
  

• Ensure consistency, quality, and portioning
  

• Ensure all items are packed, labeled, and event-ready
  

• Lead kitchen production during all events as necessary
  

• Coordinate with service team and banquet captain
  

• Assist with plating and event culinary execution (as needed)
  

• Support ingredient inventory
  

• Maintain kitchen organization and sanitation standards
  

• Assist with recipe documentation and production systems
  

• Maintain sanitized and organized workstations at all times.
  

• Conduct regular cleaning and maintenance of kitchen equipment to ensure longevity and optimal performance.
  

• 100% compliance with SafeStaff Food Handling protocols, health codes, and safety guidelines.
  

• 3 - 5 years professional kitchen experience
  
• Catering or event-based culinary experience required,
  
• Ability to support both production and on-site execution in high-volume or multi-event environments (preferred)
  
• Strong organization and production skills
  
• Ability to lead small teams
  
• Comfortable executing multiple events weekly
  
• Works well in both kitchen and on-site environments
  
• Detail-oriented with pride in presentation
  
• Calm, solutions-focused under pressure
  
• Positive, team and client-first attitude
  
• Bilingual (Spanish) a plus
  

Unlike traditional restaurants, catering production operates on a hybrid schedule. Typical schedule includes:

• weekday prep and production days
  

• event days (often evenings or weekends)
  

• variable schedule depending on event calendar
  

The environment is fast-paced but more structured than a restaurant kitchen

What we do offer:

• creative culinary environment
  

• opportunity to grow into senior kitchen leadership
  

This role is perfect for a chef who:

• Early career professional who enjoys organizing kitchens and production systems
  

• thrives in catering or event environments
  

• wants to learn leadership responsibility
  

• prefers variety over repetitive restaurant service
  

• resume
  

• short note about your experience with catering or events
  

To admin@chefrosana.com