Catering Sous Chef

Lago East Bank; Cleveland, Northern (OH, KY); Hybrid; USD 42,000 - 60,000; Full time

Job summary

Lago East Bank in Cleveland is seeking a Catering Sous Chef to join our culinary team, focusing on high-quality catering events, menu planning, and flawless execution.

You will supervise kitchen staff, manage food safety, control costs, and collaborate with event coordinators to meet dietary and presentation requirements, while mentoring junior cooks and delivering consistent, creative plates for weddings, corporate events, and social functions.

Qualifications

• Experience as a Sous Chef in catering or hospitality environments.
• Strong knowledge of culinary techniques and sanitation standards.
• Proven leadership and team management abilities.
• Ability to work under pressure and adapt to changing priorities.
• Attention to detail and creativity in food presentation (photos may be requested).

Responsibilities

• Assist Head Chef in planning, preparing, and executing catering menus for events.
• Supervise kitchen staff to ensure timely and efficient production.
• Oversee food quality, presentation, and safety with health regulations.
• Manage inventory, orders, and food costs to optimize resources.
• Train and mentor junior kitchen staff for high standards.
• Collaborate with event coordinators and clients on dietary/presentation needs.
• Maintain kitchen cleanliness and organization at all times.

Skills

Sous Chef experience

Culinary techniques

Leadership

Work under pressure

Food presentation

Communication

Culinary degree preferred

Education

Culinary degree or certification

Job description

Description

Catering Chef

We are seeking a talented and dedicated Catering Sous Chef to join our dynamic culinary team. This role offers an exciting opportunity to contribute to high-quality catering events, ensuring exceptional food preparation and presentation. If you are passionate about culinary excellence and thrive in a fast-paced environment, we invite you to apply and become part of our innovative team.

Key Responsibilities

• Assist the Head Chef in planning, preparing, and executing catering menus for various events
• Supervise and coordinate kitchen staff to ensure timely and efficient food production
• Oversee food quality, presentation, and safety standards in accordance with health regulations
• Manage inventory, order supplies, and control food costs to optimize resources
• Train and mentor junior kitchen staff to maintain high standards of culinary skills and professionalism
• Collaborate with event coordinators and clients to meet specific dietary and presentation requirements
• Ensure cleanliness and organization of the kitchen area at all times

Skills and Qualifications

• Proven experience as a Sous Chef or similar role in catering or hospitality industry; weddings, corporate and social events
• Strong knowledge of culinary techniques, food safety, and sanitation standards
• Excellent leadership and team management skills
• Ability to work under pressure and adapt to changing priorities
• Exceptional attention to detail and creativity in food presentation (must be able to show pictures)
• Good communication and interpersonal skills
• Culinary degree or relevant certification is preferred

Join our team and enjoy a vibrant work environment that values innovation, teamwork, and professional growth. We offer competitive compensation, opportunities for advancement, and a chance to showcase your culinary talents at a variety of prestigious events.

Requirements

• 30-40 hours per week, days and nights in-season/off season fluctuates between catering, prep and line cook hours
• Need to be efficient in small and large catering jobs
• Work off of par sheets,
• Execute hot and cold items,
• Prepare ahead of time for drop offs and in the momentfor chef led stations.
• Need to be able to cook for small 15 person groups as well as 300-400 person groups and execute both at the same level.
• Prefer someone that has worked on the line and done catering.