Sous Chef

Leroy Springs & Company INC•Fort Mill, SC

12d•Onsite

About The Position

The Sous Chef reports to the Executive Chef. This is a position of culinary leadership that is responsible for overseeing all culinary operations in an assisting role with a priority in managing back of house catering operations. This role involves not only the creation and execution of high-quality, customized menus but also the management of kitchen staff, inventory, and compliance with health and safety regulations. The Sous Chef ensures that all food prepared for events meets the highest standards of taste, presentation, and consistency, while also staying within budgetary constraints. The Sous Chef will also support Canteen operations when business allows or is dictated.

Requirements

Advanced culinary skills and a deep understanding of various cuisines, cooking techniques, and food presentation styles relevant to catered events.
Strong leadership and team management abilities are crucial, as the Sous Chef is responsible for staffing, guiding the kitchen staff, and maintaining a positive and productive work environment.
Should be creative in menu design, cost, and be able to innovate with ingredients and presentation to meet and exceed client expectations.
Excellent organizational and time management skills are essential to manage the complexities of catering for multiple events, often simultaneously, placing people in the right places at the right time, and giving clear and direct instructions.
A keen eye and understanding of detail is necessary for high standards of quality, time and event management, and presentation.
Must be adept at managing budgets, controlling costs, and optimizing resources to ensure the financial success of the catering kitchen and overall culinary operations.
4+ Years of leadership experience in the hospitality industry
ServSafe Food Handler Certification; We will provide training for certifications
ServSafe Alcohol Certification: We will provide training for certifications
ServSafe Manager Certification: We will provide training for certifications
Current CPR, First Aid, AED certifications: We will provide training for certifications
Valid driver's license with a clean driving record

Responsibilities

Collaborate with the Catering manager and Executive Chef to create custom menus tailored to clients’ preferences, dietary needs, the direction of the catering department, and event themes.
Develop and refine recipes, ensuring consistency, flavor balance, and presentation quality by test kitchen products before displaying.
Incorporate seasonal ingredients and current food trends to keep the menu fresh and appealing as directed.
Oversee, and assist all food preparation and cooking, ensuring dishes are made according to recipes and presented attractively.
Monitor the quality and taste of all dishes before they leave the kitchen, ensuring they meet high standards.
Ensure that food preparation processes are efficient to meet the event timeline and serve guests promptly.
Ensure that all dishes meet the company’s standards for taste, quality, and presentation, regardless of the event size or scope.
Collect and analyze client and guest feedback to continuously improve the quality of the food and service.
Regularly conduct taste tests to maintain consistency and quality across all menu items.
Train kitchen staff on proper cooking techniques, food safety standards, and efficient kitchen practices.
Assign duties to kitchen staff, ensuring everyone knows their responsibilities and works cohesively.
Evaluate the performance of kitchen staff, providing feedback and coaching by using 1 on 1 coaching, corrective action forms, and other LSC resources to ensure growth of staff and documentation.
Ensure time management and organization are prioritized responding to communication within 24-48 hrs.
Create a professional environment, build the team and lead by example.
Oversee and maintain ordering of food, back-of-house supplies, and assist as needed. Create schedules to properly reflect delivery orders. Ensure all food orders are properly received and organized, storage based on SC DHEC processes and procedures.
Manage and organize inventory to ensure all necessary ingredients are available for upcoming events while minimizing waste. Prioritize utilization of common ingredients across all areas of operation.
Monitor the following costs: food, labor, product loss, and waste. Adjust purchasing strategies to stay within budget without compromising quality and ingredients.
Coordinate with the Catering Manager and/or Executive Chef to ensure all kitchen-related details are addressed, including special dietary requirements, timelines, and accuracy of guest counts. Create pull lists, prep lists, and next day needs list for direct reporting staff.
Oversee and assist with the set-up and operation of the kitchen at the event site, ensuring all equipment is functioning and food is prepared and/or delivered on time.
Quickly address any issues that arise during the event, such as equipment malfunctions or last-minute changes to the menu.
Enforce strict food safety and sanitation standards in the kitchen, ensuring compliance with local health regulations.
Implement and maintain safety protocols to protect kitchen staff from injuries and ensure a safe working environment.
Ensure that all kitchen equipment is properly maintained, cleaned, and in good working order. Create cleaning and maintain kitchen detail cleaning schedule.
Ensure that all food is handled, stored, and prepared properly while working in a clean and organized environment according to food safety standards, cleaning as you go to prevent contamination and foodborne illnesses.
Work closely with the front-of-house team to ensure smooth service and timely delivery of food during events.
Maintain clear communication with the catering manager to align kitchen operations with overall event logistics.
Ensure that food and labor costs remain within the established budget by ordering products and promptly creating staff schedules and maintaining high food quality.
Implement strategies and documentation to minimize food waste and maximize the use of ingredients. Work with the Canteen Kitchen manager for cross-utilization.
Report invoice entries promptly and ensure proper ordering from vendors.