The Catering Sous Chef is responsible for the successful operation of the Culinary Department at a facility. The role assists with supervising, preparing, and cooking food; developing daily menu items and their preparation and garnishment; and may supervise hourly associates. The Catering Sous Chef works with the Executive Chef/Chef to develop new menus and assist with ordering. The role also assists the Executive Chef with cost controls and expenditures, plans and creates menus, produces and executes catering events, and rolls out culinary programs in coordination with the Company marketing and culinary team.
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Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree