Sous Chef - Production

The Sous Chef is a hands-on culinary leader responsible for overseeing a designated area of food production within a high-volume catering operation. This role ensures consistent execution of recipes, quality standards, production timelines, and food safety while leading a small team of Prep Cooks through daily production activities.

Working closely with the Executive Sous Chef and Executive Chef, the Sous Chef delegates production assignments, monitors workflow, provides coaching and feedback, and actively participates in food preparation. This individual is expected to lead by example through exceptional culinary skill, professionalism, and a commitment to continuous improvement.

Success in this position requires strong organizational skills, excellent communication, adaptability, and a passion for producing exceptional food while supporting a collaborative kitchen culture.