CATERING SOUS CHEF

Compass Group•JACKSONVILLE, GA

3d•$60,000 - $65,000•Onsite

About The Position

Working as the Catering Sous Chef, you will play a key role in the successful operation of the culinary and catering departments within an acute care hospital. You will partner closely with the Executive Chef/Chef to plan, prepare, and execute high-quality catering events, ensuring exceptional food, presentation, service, and client satisfaction. This role will oversee catering production from planning through execution, including menu development, food preparation, event setup, execution, and breakdown. You may supervise hourly culinary associates and assist with ordering, inventory, food cost controls, and daily culinary operations. This is an exciting opportunity for an energetic, creative, and entrepreneurial culinary professional who enjoys creating memorable experiences through food and delivering exceptional catering events.

Requirements

Must be experienced with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and the Internet.
Must be willing to participate in client satisfaction programs and activities.

Nice To Haves

A.S. degree in Culinary Arts or equivalent culinary experience/training.
Progressive culinary and/or catering management experience.
Catering and event execution experience strongly preferred.
Experience in high-volume, complex foodservice operations highly desirable.
Institutional and batch cooking experience helpful.
Comprehensive knowledge of food and catering trends, with a strong focus on quality, production, sanitation, food cost controls, and presentation.
Strong organizational and time-management skills with the ability to manage multiple events and priorities simultaneously.
Excellent communication and interpersonal skills with a passion for hospitality and client service.
ServSafe certification highly desirable.

Responsibilities

Partner with the Executive Chef/Chef to plan, organize, and execute catering events ranging from small meetings to large-scale functions.
Lead catering food production, ensuring menus are prepared accurately, efficiently, and to the highest standards of quality and presentation.
Assist with menu planning and development, including customized menus based on client needs, event themes, dietary requirements, and current culinary trends.
Coordinate catering logistics, including event timelines, staffing, food quantities, equipment, setup, service, and breakdown.
Ensure catering events are executed seamlessly and provide a high level of hospitality and client service.
Supervise and direct hourly culinary and catering associates during event preparation and execution.
Assist the Executive Chef with managing food costs, labor, inventory, ordering, and other financial controls.
Maintain high standards for food safety, sanitation, quality, portion control, and presentation.
Assist with developing and rolling out new culinary and catering programs in partnership with Company marketing and culinary teams.
Collaborate with clients and internal partners to understand event needs and deliver creative, high-quality catering solutions.
Help drive client satisfaction through exceptional food, service, and attention to detail.
Support daily culinary operations and step into other areas of the kitchen as needed.