Sous Chef, 2 Unique Catering

Continental Services•Royal Oak, MI

2d•$65,000 - $70,000•Onsite

About The Position

The Sous Chef plays a key leadership role in both kitchen production and event execution. This individual will work closely with the Executive Chef & Executive Sous Chef to support daily operations, lead culinary staff, uphold quality and consistency standards, and ensure seamless delivery at events ranging from intimate gatherings to large, complex functions. This role requires excellent culinary technique, strong organizational skills, and the ability to thrive in a fast-paced, event-driven environment.

Requirements

1–2 years of Sous Chef experience or proven experience leading a culinary team.
ServSafe Certification required, or willingness to obtain certification within 90 days of employment.
Strong cooking fundamentals with a passion for high-quality, detail-focused food.
Proven ability to work efficiently in high-volume and high-pressure environments.
Excellent organizational, communication, and time management skills.
Ability to lift 50 lbs., stand for long periods, and work nights/weekends as needed for events.
Successful background check required for employment.

Nice To Haves

Culinary degree preferred but not required with demonstrated experience.
Valid driver’s license a plus.

Responsibilities

Assist in planning, preparing, and executing daily production for all catering services, including drop-off, station style, and multi-course menus.
Ensure all food is prepared to company quality standards, maintain consistency, flavor, presentation, and portion control.
Support inventory management including ordering, receiving, rotation, and waste control.
Maintain a clean, safe, and organized kitchen environment following health and sanitation guidelines.
Collaborate with the Executive Chef & Executive Sous Chef on menu development, specials, and seasonal offerings.
Lead on-site culinary execution for events of all sizes, ensuring timelines, service flow, and food quality meet company expectations.
Set up and break down event kitchens, including equipment organization, packing, and transport.
Guide and supervise culinary staff during events, providing direction, problem-solving, and quality oversight.
Communicate professionally with FOH teams, event managers, and clients as needed.
Serve as a role model for kitchen staff, promoting teamwork, efficiency, and a positive work environment.
Train staff on recipes, techniques, safety practices, and service standards.
Assist with scheduling, delegation, and daily workflow to maintain productivity and meet deadlines.
Step into the leadership role in the absence of the Executive Sous Chef.