Full Time - Senior Campus Catering Sous Chef

Aztec Shops•San Diego, CA

5d•Onsite

About The Position

This Full Time position manages 1-3 Sous Chefs and a total of 2-35 employees, overseeing all aspects of daily food production and preparation for residential dining and catering events. The role involves menu development, product ordering, inventory management, food production, interviewing, training, forecasting, planning, and problem resolution. The Senior Sous Chef acts as the senior culinary leader in the Catering Chef's absence, ensuring continuity and execution of all catering functions. This includes providing culinary input, designing and executing catering menus, leading kitchen meetings, supervising staff, reinforcing culinary vision, overseeing production, developing new menu items, monitoring ingredient availability, conducting quality assurance walkthroughs, serving as a liaison with Front-of-House leadership, overseeing closing procedures, maintaining food safety and sanitation standards, assisting with inventory and cost controls, training and mentoring staff, and resolving customer issues. The position requires compliance with all company policies and federal, state, and local laws. Other duties may be assigned.

Requirements

Associate degree from an accredited college or university in Business or Hotel/Restaurant Management or a recognized culinary institution.
At least four years’ experience in high volume, multi-unit food service operations.
At least two years’ supervisory experience in a high volume catering kitchen, or similar event driven operation.
Strong communication and interpersonal skills.
Computer literacy.
Mathematical/financial skills.
Proven leadership skills.
Must be able to read, write, and understand English.
Ability to calculate figures and amounts such as discounts, portions, percentages, and volume.
Ability to apply concepts of basic math.
Ability to prepare and analyze numerical figures and create and interpret spreadsheets.
Ability to properly cost menus and ensure costs align with overall financial goals of the department and the organization.
Ability to apply common-sense understanding to carry out general written or oral instructions.
Must multi-task, prioritize work, and pay attention to detail.
Good analytical, quantitative skills, organizational and management skills.
Must be able to utilize a computer.
Ability to use a variety of office machines and equipment.
Ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.
Must be able to safely operate commercial food service equipment, including but not limited to slicers, mixers, knives, ovens, steamers, and other standard kitchen equipment, as well as basic office equipment such as computers, printers/copiers, and telephones.
Must be able to lift, carry, push, and pull materials and equipment weighing up to 50 pounds.
Must be able to stand and walk for extended periods and perform frequent bending, stooping, reaching, twisting, kneeling, and other physical movements required in a commercial kitchen environment.
Specific visual abilities required for this job include close vision and color vision for food preparation and safety.
Must be able to work in a fast-paced environment with exposure to varying temperatures, including hot cooking surfaces, steam, refrigeration, and freezer conditions.
Work regularly performed in a food production area with frequent exposure to food fumes or airborne particles.
Occasionally works near moving mechanical parts and is occasionally exposed to humid and hot conditions and cleaning chemicals.
The noise level in the work environment is usually moderate.
This position requires on-site presence due to the scope of the duties, and it would not be eligible for remote work.
Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.

Nice To Haves

Bachelor's degree is preferred.
Spanish is helpful, but is not required.
ServSafe Certified and Management Food Handler Certificate preferred.

Responsibilities

Serve as the senior culinary leader in the Catering Chef's absence, ensuring continuity of kitchen operations and execution of all catering functions.
Assist the Catering Chef in planning, organizing, and directing all culinary production for catered events while ensuring food quality, consistency, presentation, and service standards are maintained.
Provide culinary input on catering menus and in the Catering Chef’s absence, design, prepare and execute a variety of catering events at a high level of service, including the Board of Director’s quarterly meetings.
Lead daily kitchen stand-up meetings, as scheduled, to review production schedules, upcoming events, staffing assignments, operational priorities, and quality expectations.
Supervise daily kitchen operations and culinary staff members to ensure all food preparation is completed accurately, efficiently, and on schedule for current and upcoming catered events.
Execute and reinforce the Catering Chef's culinary vision by ensuring all recipes, preparation methods, plating standards, and presentation guidelines are consistently followed by kitchen staff.
Direct and oversee the daily production of standard and specialty menu items while maintaining established food quality, portion control, production, and cost standards.
Develop and test new menu items in collaboration with the Catering Chef, incorporating seasonal ingredients, current culinary trends, and client needs while supporting departmental profitability.
Monitor daily production requirements by ensuring all necessary ingredients, supplies, and equipment are available.
Communicate shortages, equipment issues, or operational concerns promptly to the Catering Chef and Kitchen Manager.
Conduct quality assurance walkthroughs during catered events to verify food presentation, service execution, replenishment, and overall culinary standards.
Serve as the primary culinary liaison for Front-of-House (FOH) leadership during assigned events to ensure seamless communication and successful event execution.
Oversee end-of-day closing procedures, ensuring production for upcoming events is completed whenever possible, outstanding items are communicated to the Catering Chef, and all kitchen equipment—including the Rational oven—is properly cleaned and maintained.
Maintain compliance with all food safety, sanitation, HACCP, inventory control, receiving, storage, and equipment maintenance standards.
Ensure all health inspections and internal audits meet or exceed company expectations.
Assist the Catering Chef with inventory management, purchasing, food cost controls, labor efficiency, and operational planning.
Train, mentor, coach, and evaluate culinary staff, providing ongoing feedback and fostering a culture of teamwork, accountability, and continuous improvement.
Assist in interviewing, onboarding, and developing full-time and part-time culinary staff.
Resolve customer and operational issues promptly and professionally to ensure exceptional client satisfaction.
Develop and maintain positive working relationships with clients, Front-of-House staff, vendors, university departments, faculty, staff, and other stakeholders.
Comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
Other duties as assigned.