Sous Chef - Froid (Cold Food Prep)

Kelber Catering•Minneapolis, MN

7h•Onsite

About The Position

Kelber Catering, a majority woman-owned and operated business, is committed to sustainable practices and cultivating a positive work environment. Our culinary team, led by Executive Chef Shane Streitz, creates visionary recipes that reflect current trends, tastes, and versatility for a wide range of events, from corporate dinners to major sports events. The Sous Chef - Cold Prep supports the Chef Garde Manger in managing the day-to-day cold food preparation for catered events, retail operations, and an employee cafeteria. This role ensures pantry items are prepped, presented, and stored according to food safety and quality standards, requiring hands-on leadership and active participation in food preparation and plating. The Sous Chef will guide pantry staff, maintain cleanliness and organization, and assist with production needs based on scheduled events.

Requirements

Must be fully available and flexible with scheduling, including evenings and weekends as required.
High School Diploma or equivalent
Minimum 3 years in foodservice
1 year in leadership or lead line cook role preferred.
Strong leadership and team-building skills
Excellent written and verbal communication
Ability to prioritize and manage multiple tasks effectively
Proven problem-solving and decision-making abilities
High level of professionalism and attention to detail

Responsibilities

Assist with preparation of all cold food items for functions, both catering and retail along with the employee cafeteria.
Follow recipes and production sheets to ensure consistency and portion control.
Support the Chef Garde Manger with setup and timely execution of cold food production.
Maintain high standards for food safety, sanitation, and cleanliness in work areas.
Help assign and guide pantry staff based on daily prep needs and event schedules.
Monitor cold food quality and presentation before service or delivery.
Keep cooler and prep areas clean, organized, and labeled.
Assist with HACCP logs, proper food storage, and temperature checks.
Participate in menu development.
Communicate supply and prep needs to the Chef Garde Manger and assist with inventory rotation.
Use software platform for scheduling, recipe platform and Microsoft.