Sous Chef (Kitchen Manager) | Three Leaf Catering
About The Position
The Sous Chef within Three Leaf Catering is responsible for leading and executing a diverse, high-volume catering program that spans catering events, retail café production, action stations, athletic events, tailgates, weddings, University Presidential events, formal galas, casual buffets and more. This role requires a hands-on culinary leader who thrives in a fast-paced, constantly evolving environment where adaptability, precision, and creativity are essential. Success in this role requires the ability to seamlessly transition between day-to-day production and elevated event execution while maintaining exceptional standards of quality, presentation, and hospitality across all service formats. The Sous Chef must be highly versatile—equally comfortable producing for a satellite café, leading a live action station, or executing refined plated service for high-profile events. This position plays a critical role in shaping the guest experience and requires strong collaboration, real-time problem-solving, and the ability to pivot quickly in response to changing menus, client expectations, and event conditions.
Requirements
- Associate’s or Bachelor’s degree in Culinary Arts (or a related field) or equivalent professional experience.
- Minimum of 3–5 years of progressive culinary experience in high-volume food service environments.
- Demonstrated experience leading teams in a kitchen or production setting.
- Expert-level understanding of food safety, sanitation, and production systems.
Nice To Haves
- American Culinary Federation (ACF) certification - Certified Sous Chef (CSC).
- Experience in collegiate or institutional dining environments.
- Experience supporting large-scale, multi-station service models.
Responsibilities
- Lead hands-on food production across all catering formats, including daily café offerings, action stations, and high-end events.
- Execute menus with precision while maintaining the flexibility to adjust in real time based on event flow, client needs, and service demands.
- Ensure consistent quality, presentation, and timing across multiple simultaneous service channels.
- Oversee and actively participate in on-site catering events, including athletic functions, tailgates, weddings, galas, and presidential-level service.
- Lead event setup, execution, and breakdown while maintaining composure and high standards in dynamic, high-pressure environments.
- Serve as a visible culinary leader during service.
- Direct and support culinary staff and event teams, setting clear expectations and reinforcing accountability.
- Provide hands-on coaching and training, particularly in event execution, plating, and service coordination.
- Foster a flexible, solutions-oriented team culture.
- Coordinate production schedules across multiple service streams, ensuring alignment with event timelines and café operations.
- Manage inventory, ordering, and prep allocation to support varied menus and fluctuating demand.
- Anticipate needs and adjust plans proactively.
- Maintain strict adherence to all food safety and sanitation standards across kitchen and off-site environments.
- Ensure proper handling, transport, and service practices, keeping all operations clean, organized, and inspection-ready.
Benefits
- Annual salary starting at: $55,000 Commensurate with Experience
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
