Catering Sous Chef

Compass Group•Los Angeles, CA

7d•$75,000 - $80,000

About The Position

Bruce’s Gourmet Catering is seeking a passionate and collaborative Catering Sous Chef to help deliver exceptional culinary experiences. In this role, you will partner with the Executive Chef to oversee daily kitchen and catering operations, support menu development, and ensure high standards of food quality, safety, and presentation. This position offers the opportunity to contribute to memorable events, mentor team members, and bring creativity to a dynamic catering environment. We welcome individuals who are energized by hospitality, continuous learning, and creating outstanding guest experiences.

Requirements

Associate degree in Culinary Arts, Hospitality, or a related field, or an equivalent combination of education and experience.
Experience in culinary operations, food production, or kitchen leadership.
Knowledge of food preparation techniques, kitchen operations, and sanitation standards.
Ability to work effectively in a fast-paced environment while maintaining attention to quality and detail.
Strong communication, organization, and teamwork skills.
Proficiency with Microsoft Office applications, Outlook, email, and internet-based systems.
Catering or special events experience.
Experience supporting high-volume or complex foodservice operations.
Background in institutional cooking or batch production environments.
Understanding of current culinary and catering trends.
Knowledge of food cost management, inventory control, and menu development.
ServSafe certification or willingness to obtain certification.
Passion for delivering exceptional food, service, and hospitality experiences.

Responsibilities

Partner with the Executive Chef to support the day-to-day operation of the culinary department.
Assist with food production, preparation, cooking, and presentation for catering events and daily service.
Execute catering functions from planning through delivery, ensuring a high-quality guest experience.
Help develop and implement seasonal, innovative, and client-focused menus.
Support inventory management, ordering, and product utilization to promote cost-effective operations.
Assist in monitoring food, labor, and operating expenses while maintaining quality standards.
Provide guidance, coaching, and support to culinary team members and hourly associates.
Uphold food safety, sanitation, and workplace safety standards at all times.
Partner with culinary and marketing teams to introduce new programs, concepts, and service offerings.
Contribute to client satisfaction initiatives and help maintain strong client relationships.