Catering Sous Chef

INTRODUCTION//

The Operations Sous Chef at Limelight Catering plays an integral role in the day-to-day success of the culinary operations. This role manages the operations related to menu quantification, labor prep lists, staff management, and ensuring the high-quality execution of dishes for various events.

Position Title: Operations Sous Chef, Limelight Catering

Reports To: President, Limelight

KEY RESPONSIBILITIES//

• Receive, acknowledge, and process menus pushed through the CXP system from sales to culinary team.
• Work closely with Kitchen Producer to quantify confirmed menus as they are pushed through CXP.
• Through successful quantification review, reduce production errors and event relays.
• Work closely with Kitchen Producer to create daily prep-lists and assist with labor planning and management.
• Work closely with Kitchen Producer to create, place, and manage daily culinary good vendor orders.
• Assist in sourcing specialty items as requested by sales.
• Act as communications lead between culinary team and other departments (sales/warehouse/staffing). Respond and act on Slack messages, CXP change requests, and update the culinary team as necessary.
• Manage kitchen operations to ensure efficient workflow, timely production, and quality control.
• Lead and mentor kitchen staff, including cooks, prep cooks, and kitchen assistants.
• Collaborate with vendors, suppliers, and internal teams to source quality ingredients and products.
• Assist in planning and executing large-scale events, high-volume catering functions, and off-site productions.

QUALIFICATIONS + SKILLS//

• Culinary degree or equivalent certification from a recognized culinary institute.
• Strong understanding, knowledge, and experience in off-premise catering operations.
• Strong culinary skills, including advanced cooking techniques (including off-site save cooking), menu development, and food presentation.
• Knowledge of the catering software program, CaterXpert, is a plus.
• Leadership abilities to motivate and manage a diverse team in a fast-paced environment.
• Excellent communication, organization, and problem-solving skills to coordinate with teams and clients.
• Knowledge of food safety regulations, sanitation protocols, and best practices in kitchen management.
• Ability to multitask, prioritize tasks, and meet deadlines under pressure.
• Creativity, innovation, and a passion for delivering exceptional culinary experiences.
• Flexibility to work evenings, weekends, holidays, and off-site events as needed.