Sous Chef - Production

Sous Chef - Production

Department: BOH Direct Labor - Continental 806436

Employment Type: Full Time

Location: BOH Director Labor - Continental

Reporting To: Mark Martell

Description

The Sous Chef is a hands-on culinary leader responsible for overseeing a designated area of food production within a high-volume catering operation. This role ensures consistent execution of recipes, quality standards, production timelines, and food safety while leading a small team of Prep Cooks through daily production activities.

Working closely with the Executive Sous Chef and Executive Chef, the Sous Chef delegates production assignments, monitors workflow, provides coaching and feedback, and actively participates in food preparation. This individual is expected to lead by example through exceptional culinary skill, professionalism, and a commitment to continuous improvement.

Success in this position requires strong organizational skills, excellent communication, adaptability, and a passion for producing exceptional food while supporting a collaborative kitchen culture.

Key Responsibilities

Culinary Production Leadership

• Lead the daily execution of an assigned production area within the culinary operation.
• Supervise and direct a team of Prep Cooks to ensure production schedules and quality expectations are achieved.
• Delegate production assignments while monitoring progress throughout the day.
• Actively prepare food while maintaining oversight of production activities.
• Ensure all recipes are executed consistently according to company standards and specifications.
• Monitor product quality, taste, consistency, and presentation throughout production.
• Maintain production timelines to support successful event execution.

Continuously evaluate processes and identify opportunities to improve quality, efficiency, and consistency.

Team Leadership

• Provide daily leadership, coaching, and direction to Prep Cooks.
• Foster a positive, respectful, and team-oriented work environment.
• Assist in training new culinary team members on recipes, techniques, equipment, and company standards.
• Promote accountability while encouraging professional growth and teamwork.
• Communicate production priorities clearly and effectively.
• Support Executive Sous Chefs and Executive Chefs by identifying staffing needs, workflow improvements, and operational challenges.

Operational Excellence

• Manage workflow within an assigned production area while maintaining flexibility as priorities change.
• Assist with labor planning by providing feedback on staffing levels, production efficiency, and scheduling needs.
• Ensure production remains aligned with labor expectations while maintaining quality standards.
• Monitor inventory usage within assigned production areas and communicate shortages or concerns.
• Collaborate with culinary leadership to improve production logistics and kitchen efficiency.
• Assist in coordinating production to ensure timely completion of all event requirements.

Recipe & Quality Management

• Maintain strict adherence to approved recipes, production procedures, and portion standards.
• Ensure consistency across all food items produced within assigned responsibilities.
• Communicate recipe concerns, production challenges, or recommended improvements to the Executive Sous Chef and Executive Chef.
• Provide constructive feedback regarding food quality, preparation methods, and production efficiencies.
• Assist in maintaining recipe integrity while supporting continuous menu improvement initiatives.

Technology & Production Systems

Develop proficiency and effectively utilize company operational systems including:

• Flightboard (Internal Production Platform)
• Caterease
• Food Service Suite
• Microsoft Outlook
• Microsoft Excel
• Microsoft Word
• Microsoft Teams (or similar communication platforms)

The Sous Chef is expected to become highly proficient in Flightboard, utilizing it daily to manage production, monitor workflow, and ensure accurate execution. Comprehensive training will be provided by culinary leadership.

Additionally, the Sous Chef should understand how all culinary operating systems interact to support production, inventory management, recipe management, sales, and event execution.

Financial & Operational Awareness

Support operational success by maintaining awareness of:

• Labor utilization and production efficiency
• Food cost awareness
• Product yields
• Waste reduction
• Proper product utilization
• Inventory rotation and storage

Provide recommendations to culinary leadership that improve efficiency while maintaining exceptional food quality.

Food Safety & Compliance

• Maintain compliance with all company food safety standards and regulatory requirements.
• Ensure proper sanitation practices are consistently followed.
• Monitor proper receiving, storage, labeling, dating, and product rotation.
• Maintain HACCP procedures and all standard operating procedures.
• Promote a culture of food safety throughout the kitchen.

Skills, Knowledge & Expertise

• 3-5 years of progressive culinary experience in high-volume catering, banquet, hotel, restaurant, or institutional food service.
• Previous experience supervising or leading a small culinary team preferred.
• Advanced knife skills and professional cooking techniques.
• Strong knowledge of classical and modern culinary methods.
• Demonstrated ability to execute recipes with consistency and precision.
• Excellent organizational and time management skills.
• Strong communication and interpersonal abilities.
• Ability to prioritize multiple production tasks in a fast-paced environment.
• Working knowledge of Microsoft Office applications.
• Willingness to learn and become proficient in company production systems.

Leadership Competencies

The successful Sous Chef will consistently demonstrate:

• Strong culinary craftsmanship
• Leadership through example
• Effective communication
• Accountability
• Adaptability
• Attention to detail
• Teamwork and collaboration
• Organization and planning
• Positive attitude under pressure
• Continuous improvement mindset
• Problem-solving abilities
• Professionalism and integrity
• Commitment to coaching and developing others

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to bend, stoop, kneel, push, and pull throughout the workday.
• Comfortable working in refrigerated, freezer, and high-temperature kitchen environments.
• Ability to safely operate commercial kitchen equipment.
• Ability to work mornings, evenings, weekends, holidays, and extended hours based on business demands.

Schedule Expectations

This position requires flexibility to meet the changing demands of a high-volume catering operation. Work schedules may include early mornings, evenings, weekends, holidays, and extended shifts based on production schedules and event requirements.

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