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Catering Sous Chef Jobs (NOW HIRING)

M Culinary Concepts

Catering Sous Chef

Phoenix, AZ · On-site

Catering Sous Chef M Culinary Concept is searching for a passionate Catering Sous Chef to join our vibrant team and help us create incredible catering experiences across the Southwest. We're an award ...

Art of Eating Catering

Catering Sous Chef - Bridgehampton, NY ( East End Long Island) Join a passionate, fast-moving culinary team in the heart of the Hamptons. Art of Eating Catering & Events is seeking a talented ...

Caltech

Catering Sous Chef

Pasadena, CA · On-site

Job Summary The Catering Sous Chef reports to the Chef de Cuisine is the primary executor of the culinary vision for Caltech Catering Services. Works side by side with the Catering Manager when ...

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Creative Dining Services

Catering Sous Chef

Mishawaka, IN · On-site

$20 - $22.50/hr

Creative Dining is hiring immediately for a full-time Catering Sous Chef position at Prince Conference Center. * Location: 1800 E Beltline Ave SE Grand Rapids, MI 49546 * Schedule: Full time schedule.

Lago

Catering Sous Chef

Cleveland, OH

Description Catering Chef We are seeking a talented and dedicated Catering Sous Chef to join our dynamic culinary team. This role offers an exciting opportunity to contribute to high-quality catering ...

Lessing's Hospitality Group

Catering Sous Chef

Jupiter, FL · On-site

$62K - $70K/yr

Come join us at one of our premier catering venues as a Catering Sous Chef! Position: Sous Chef Job Duties and Responsibilities: Supervise, coordinate and participate in activities of cook and others ...

Lago Flats LLC

Catering Sous Chef

Cleveland, OH · On-site

Catering Chef We are seeking a talented and dedicated Catering Sous Chef to join our dynamic culinary team. This role offers an exciting opportunity to contribute to high-quality catering events ...

Lago East Bank

Catering Sous Chef

Cleveland, OH · On-site

$19 - $23/hr

Catering Chef We are seeking a talented and dedicated Catering Sous Chef to join our dynamic culinary team. This role offers an exciting opportunity to contribute to high-quality catering events ...

The Front Range Catering Co.

Catering Sous Chef

Boulder, CO · On-site

$24 - $28/hr

The Front Range Catering Co. is looking for a dedicated and skilled Sous Chef to oversee a team of 3 to 5 cooks/hands. the Sous Chef will work with the Executive Chef and the Kitchen Manager and will ...

The Front Range Catering Co.

Catering Sous Chef

Boulder, CO · On-site

$24 - $28/hr

The Front Range Catering Co. is looking for a dedicated and skilled Sous Chef to oversee a team of 3 to 5 cooks/hands. the Sous Chef will work with the Executive Chef and the Kitchen Manager and will ...

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How much do catering sous chef jobs pay per year?

As of Aug 14, 2026, the average yearly pay for catering sous chef in the United States is $54,081.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,000.00 and $65,500.00 per year, depending on experience, location, and employer.

What is a catering sous chef?

A Catering Sous Chef is a professional chef who assists the Executive Chef in planning, preparing, and overseeing food production specifically for catering events. They are responsible for coordinating kitchen staff, ensuring food quality and safety, and executing menus tailored to clients' needs. In addition to cooking, they help manage logistics, inventory, and often interact with clients to ensure a successful event. This role requires strong culinary skills, leadership, and the ability to work efficiently under pressure. Typically, a Catering Sous Chef works in catering companies, hotels, or large event venues.

What are some common challenges a catering sous chef may face when managing off-site events?

A Catering Sous Chef often encounters challenges such as adapting to unfamiliar kitchens, coordinating logistics for transporting equipment and ingredients, and ensuring food quality and safety during transit. They must be flexible and resourceful, as on-site issues can arise unexpectedly, such as changes in event timing or guest count. Strong communication skills are essential for collaborating with event planners, service staff, and other culinary team members to deliver a seamless guest experience.

What are the key skills and qualifications needed to thrive as a catering sous chef, and why are they important?

To thrive as a Catering Sous Chef, you need strong culinary skills, experience in volume food preparation, and often a culinary degree or relevant certification. Familiarity with commercial kitchen equipment, food safety standards, and event management software is typically required. Leadership, time management, and the ability to stay calm under pressure are standout soft skills in this role. These skills and qualities are crucial for delivering consistent, high-quality food and seamless service at large-scale catering events.

What is the difference between Catering Sous Chef vs Catering Chef?

AspectCatering Sous ChefCatering Chef
Credentials Culinary degree or equivalent, relevant certifications Culinary degree, extensive experience, certifications often preferred
Work Environment Kitchen, catering events, food preparation areas Kitchen leadership, overseeing catering operations
Role Focus Assisting head chef, managing kitchen staff, food prep Planning menus, managing catering services, quality control

The Catering Sous Chef supports the Catering Chef by handling daily kitchen operations and food prep, while the Catering Chef focuses on menu planning and overseeing catering events. Both roles require culinary skills and certifications, but the Sous Chef typically works under the Catering Chef's supervision to ensure smooth kitchen functioning.

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Catering Sous Chef jobs near you
Infographic showing various Catering Sous Chef job openings in the United States as of August 2026, with employment types broken down into 63% Full Time, 36% Part Time, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $54,081 per year, or $26 per hour.

Catering Sous Chef

Dickie Brennan Catering + Events

New Orleans, LA

Full-time

Posted 6 days ago

Job description

Position Summary: The Dickie Brennan amp; Co. Catering Sous Chef is responsible for the culinary preparation and presentation of all food for private events and assumes full responsibility for the management of event food operations. Reports to the Executive Sous Chef and is directly responsible for the execution of all catering food served for private events at all locations on the Audubon Nature Institute campuses and any off-site location where food is catered by Dickie Brennan Catering + Events.
Essential Functions:
Food Knowledge- the Catering Sous Chef must have thorough knowledge and respect for all products to ensure the creation of quality menus are served. Work with the Director of Operations and Catering managers to create new trends and visions carried through from culinary to front of the house execution.
  • Setting and maintaining standards for food preparation and presentation
  • Preparing food for private events, while maximizing visual presentation
  • Developing menus that meet culinary trends and cost expectations
  • Directing plate-up during private events
  • Handle and process food in a safe and sanitary manner
  • Be able to accommodate guests with food allergies
Cooking Knowledge and Skill- the Catering Sous Chef must demonstrate superior cooking knowledge and skill to execute their culinary responsibilities effectively, and to properly supervise and develop the culinary team.
  • Developing standards of excellence in personal culinary mastery
  • Fully knowledgeable in kitchen safety and equipment handling
  • Maintaining kitchen cleanliness
  • Work with culinary team to maintain quality food, meet budget goals, maintain quality service goals and incorporate and train culinary team members
Profit – the Catering Sous Chef shares in the responsibility of making the team financially successful. They must strive to optimize product and labor dollars without compromising quality. Working smart i.e, through flexing labor, cleanliness and organization, is essential.
  • Ensure that the price and quality of the food meet the standards set by Dickie Brennan amp; Co.
  • Work with purchasing and receiving for process and cost control
  • Managing costs and expenses while maintaining quality of product
  • Maintaining par stock levels and proper storage
People- The Catering Sous Chef supervises the culinary staff. This is one of their greatest areas of responsibility, and requires developed managerial and people skills, as well as training and coaching skills.
  • Managing day to day culinary operations that include all culinary and stewarding staff
  • Developing staff for standards of excellence in culinary mastery
  • Maintain positive attitude, pleasant tone of voice
  • Coach coworkers on service and quality standards
  • Utilize the power of teamwork to give excellent service
Audubon Nature Institute- The main kitchen is located at the Audubon Nature Institute and requires the Catering Sous Chef to support, follow, and train green practices which may include the use of green chemicals, proper separation of waste into compost, animal feed, recycle and trash, and the purchase of local produce to meet ANI’s green mission and initiatives.
Requirements:
  • Minimum of 3 years of experience in a progressive culinary role, preferably in Catering or high-volume and/or fine dining restaurant
  • ServSafe Manager and CPR certifications required (can be received in-house)
  • Ability to read and write in English with excellent verbal, interpersonal and communication skills
  • Strong organizational, multi-tasking, time management, follow-up and analytical skills with solid attention to detail and accuracy
  • Having computer skills which include a proficiency in Microsoft Office programs, especially Excel and Outlook, the ability to learn industry/company specific software (such as R365, Paycor, Tripleseat etc.) and information gathering
  • Ability to work in a team-oriented, fast-paced environment with customer service orientation
  • Strong managerial skills and ability to successfully prioritize and manage multiple responsibilities
  • Must be able to get along with co-workers and manage subordinates as a team
  • Be flexible and eager to learn new things while thinking analytically and creativity
  • Ability to manage confidential business, customer and employee information with tact and discretion
  • Must be able to respond calmly and make rational decisions when handling business-related issues in a fast-paced environment
  • Must maintain a strong professional presence and present a well-groomed appearance
  • Work is performed in kitchen and locations with varied temperatures.
  • Must be able to sit or stand for extended periods of time, bend, stoop, reach, crouch, kneel, lift, push and pull. May occasionally lift, push, pull or move items weighing up to 50 pounds.
  • Manual dexterity is essential. Must possess finger dexterity to use kitchen and office equipment adeptly
  • Must be able to dependably work a minimum of 50 hours per week; able to work a varied and flexible schedule as necessary to manage operations effectively including nights, weekends, and holidays when necessary
  • Must adhere to the established appearance, hygiene, and dress code guidelines
  • Ability to adhere to and comply with all rules and regulations of the company
General Comments: This description is intended to describe the essential job functions and their requirements. It is not an exhaustive list of all duties, responsibilities, and/or requirements of the position. Other functions may be assigned, and management retains the right to add to or revise this job description at any time, with or without prior notice. Employment is at-will and this job description does not imply an employment contract.
Dickie Brennan amp; Co. is an Equal Opportunity Employer and Drug- Free Workplace. We participate in E- Verify, a federal program verifying each employee’s right to work in the United States.

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