Catering Sous Chef: Lead High-Volume Event Kitchen

ADP, Inc.; Raleigh (NC); On-site; USD 30,000 - 39,000; Part time

Job summary

Rocky Top Catering is seeking an experienced Catering Sous Chef to join the culinary team in Raleigh, NC. This hands-on leadership role partners with the Executive Chef to manage kitchen operations, train staff, and ensure high-quality food for catered events from 10 to 7,000+ guests.

The ideal candidate has 2+ years as a Sous Chef, ServSafe certification, and strong leadership, communication, and organizational skills. Flexibility for evenings, weekends, and holidays is required.

Qualifications

• 2+ years of sous chef experience in catering or high-volume kitchen.
• ServSafe Certification required.
• Excellent communication and teamwork skills.
• Strong organizational skills in fast-paced environments.
• Ability to work flexible catering schedule including evenings, weekends, and holidays.
• Reliable transportation and a clean driving record.
• Knowledge of current culinary practices.

Responsibilities

• Assist with the preparation, development, and execution of food and beverage menus.
• Lead kitchen staff during production and events.
• Ensure kitchen operations are organized, efficient, timely, and meet quality standards.
• Train, coach, and support culinary team members.
• Monitor inventory and order supplies as needed.
• Follow and enforce all food safety and sanitation standards.
• Understand and utilize P&L information to support cost-conscious kitchen operations.

Skills

Sous Chef experience

Leadership

Communication

Food safety

Organizational skills

Problem solving

Education

ServSafe Certification

Tools

Microsoft Office

Job description

Rocky Top Catering is seeking an experienced Catering Sous Chef to join the culinary team in Raleigh, NC. This hands-on leadership role partners with the Executive Chef to manage kitchen operations, train staff, and ensure high-quality food for catered events from 10 to 7,000+ guests.

The ideal candidate has 2+ years as a Sous Chef, ServSafe certification, and strong leadership, communication, and organizational skills. Flexibility for evenings, weekends, and holidays is required.