Sous Chef

Together and Company•Columbus, OH

56d•$55,000 - $60,000•Onsite

About The Position

Our team is seeking a Sous Chef to help build momentum to drive our culinary department to the next level. The successful candidate will focus on supporting the chef through leading daily production, helping to train new team members and maintaining a safe and fun work environment. There is an expectation of 20% of your role is filled with administrative duties that keep the daily tasks on point. This role is key to ensuring product falls within the client vision and company standards. This candidate has excellent food preparation skills, health code knowledge and the ability to train and produce according to timelines. The perfect sous chef will have small-company energy with expert navigation skills for completing assigned tasks independently and with a team. Your strengths present themselves with calm confidence in your daily operation, ability to communicate clearly and find motivation in the why we deliver excellence at every level. Our ideal candidate: Is approachable and balanced, open to personal development Advocates for what is right, not what’s easy Knows what equipment, supplies, staffing and timing are required to complete tasks Always looks to improve the process Has accountability to results

Requirements

Minimum of 3 years in culinary leadership role
Minimum of 3 years of catering chef experience
Demonstrated leadership skills
Proficient in cold and hot production
Must have flexible schedule
Ability to lift 50 pounds and stand for 8 hours at a time
Insurable driving record

Responsibilities

Supportive to department leadership and exemplify our values
Maintaining ownership of kitchen productivity, including managing teams to scheduled labor hours and ensuring hourly employees are completing tasks within expected timelines
Expectations and direction communicated by the Executive Chef during pre-shift meetings should be reinforced consistently through your leadership, including holding the team accountable through follow-up, action, and day-to-day execution standards.
Develop, organize, and delegate daily prep lists and cleaning tasks
Coach and develop the skills of all culinary staff
Lead by example and maintain kitchen presence to ensure consistency in execution
Conduct regular one-on-ones and bi-annual performance reviews
Provide real-time coaching and in the moment feedback
Partner with culinary leadership and human resources to appropriate document and manage performance or disciplinary issues
Own onboarding of all new team members
Review upcoming BEOs in a timely manner to identify culinary requirements, timelines, special requests, guest counts, menu modifications, and potential operational challenges.
Develop and communicate a clear food preparation and execution plan for each assigned event, including production timelines, staffing needs, equipment, transportation, and service requirements.
Work with Culinary leadership to strategically schedule and fill Event Chef shifts
Identify and coordinate equipment and supply needs for events, including any specialized equipment required for custom menu items or unique service formats.
Maintain awareness of custom menu items and special client requests that require additional preparation, equipment, ingredients, or advance planning.
Facilitate timely and accurate communication of event details, expectations, and changes to the culinary team and other departments as needed.
Serve as Event Chef for assigned events, providing onsite culinary leadership and ensuring successful execution of the BEO, food production, presentation, timing, and service standards.
Train and support new Event Chefs in event preparation, BEO interpretation, onsite execution, communication, and quality-control standards.
Ensuring a consistent 1st class product of highest quality is achieved & maintained in all areas while adhering to operational deadlines.
Regularly walk the kitchen to monitor cleanliness and organization, ensure the kitchen is properly shut down at the end of service, verify product needs, and confirm orders are placed in a timely manner.
Enforce all food safety policies and procedures according to government guidelines
Supervise line team regarding menu and accountability to recipes
Assist in building and maintaining recipe cards, cost cards and SOP binders
Execute catering ‘expo’ duties to bridge the gap from production kitchen to events team
Contribute to menu development for seasonal catering menus and client custom requests
Troubleshoots potential issues, offers solutions and train others to do the same