SOUS CHEF

The Wild Thyme Company•San Diego, CA

43d•$70,304 - $73,000•Onsite

About The Position

The Sous Chef – Events is a hands-on culinary leader responsible for supporting daily kitchen operations while leading the successful execution of catered events. Serving as the bridge between kitchen production and event execution, this role partners closely with the Chef de Cuisine and Executive Chef to prepare culinary teams for success, oversee assigned events, maintain exceptional food quality, and mentor Event Chefs and kitchen staff. The ideal candidate is highly organized, thrives in fast-paced environments, leads confidently under pressure, and is passionate about creating memorable guest experiences through exceptional food and hospitality.

Requirements

3+ years of culinary leadership experience in catering, banquet, hotel, restaurant, or high-volume production kitchens.
Strong organizational, communication, and time-management skills.
Ability to lead teams in both kitchen and event environments.
Strong understanding of food safety, sanitation, and HACCP principles.
Ability to work evenings, weekends, holidays, and blackout dates as required.
Current California Food Handler Certification required.
Ability to stand for extended periods.
Frequently lift and carry up to 50 pounds.
Work in indoor kitchens and outdoor event environments.
Frequently bend, reach, push, pull, and climb stairs.
Ability to safely load, unload, and transport event equipment and food.

Nice To Haves

Previous supervisory experience leading culinary teams preferred.
Valid driver's license and reliable transportation preferred.

Responsibilities

Support the Chef de Cuisine with daily kitchen operations and production.
Assist in planning production schedules and ensuring event readiness.
Monitor prep completion, production timelines, and kitchen workflow.
Ensure recipes, portions, and presentation standards are executed consistently.
Maintain organized production boards, prep systems, and kitchen communication.
Support inventory organization, product rotation (FIFO), labeling, and storage.
Help maintain a clean, organized, and efficient kitchen.
Serve as kitchen leader in the absence of the Chef de Cuisine.
Lead assigned catered events from load-out through service and final breakdown.
Review BEOs, production notes, diagrams, and event timelines to ensure flawless execution.
Verify event quantities, packing lists, equipment, and presentation standards before departure.
Direct Event Chefs and culinary teams during setup, service, and breakdown.
Maintain food quality, presentation, temperature control, and sanitation throughout each event.
Adapt quickly to changing event conditions while maintaining exceptional guest experiences.
Make confident operational decisions in the field.
Represent The Wild Thyme Company professionally with clients, venues, vendors, and event partners.
Perform event check-outs to verify food, equipment, serving pieces, garnishes, and specialty items.
Ensure packing lists are accurate and complete.
Confirm all menu components are prepared and event-ready.
Communicate any concerns to culinary leadership before departure.
Coordinate with Operations and Event Management to ensure successful execution.
Lead or assist with client tastings as assigned.
Ensure tasting presentations accurately reflect the final event experience.
Prepare tasting notes and communicate client feedback to the culinary team.
Help maintain consistency between tastings and event execution.
Support menu presentation and culinary innovation during tastings.
Ensure every item leaving the kitchen meets Wild Thyme quality standards.
Conduct quality checks throughout production and event service.
Verify proper packaging, labeling, transportation, and presentation.
Maintain consistency between recipes, tastings, and final execution.
Continuously elevate presentation standards in both the kitchen and the field.
Supervise Production Cooks, Prep Cooks, Event Chefs, and culinary support staff.
Assist with onboarding and training new culinary team members.
Mentor Event Chefs in leadership, organization, presentation, and event execution.
Provide coaching, accountability, and constructive feedback.
Foster teamwork, professionalism, respect, and positive kitchen culture.
Lead by example through The Wild Thyme Company's High 5 Core Values.
Ensure compliance with all food safety and sanitation regulations.
Monitor proper food handling, labeling, storage, and FIFO practices.
Maintain cleanliness and organization in both the commissary kitchen and event sites.
Promote safe working practices and support company safety initiatives.
Own the successful execution of assigned events, including event readiness and preparation, event culinary leadership, food quality and presentation, event packing accuracy and logistics, daily production quality control, training and mentoring Event Chefs, production execution for assigned events, communication between kitchen and field teams, event reporting and follow-up, supporting kitchen operations and culinary team development, and upholding Wild Thyme standards from kitchen to guest.