Culinary Team Leader: Sous Chef, High-Volume Catering

Lyle Pearson; Orlando (FL); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Health and dental coverage

401(k)

Flexible spending account

Paid time off

Job summary

Puff 'n Stuff Catering is seeking a dynamic Sous Chef to lead a high-volume kitchen, craft innovative menus, and supervise staff to deliver exceptional client experiences. The role blends strategic planning with hands-on execution in a fast-paced catering commissary.

The Sous Chef will mentor the culinary team, ensure strict adherence to recipes and safety standards, and travel to events within the region for training and quality control.

Qualifications

• A degree in Culinary Arts or related certification.
• 2–4 years of culinary management in high-volume settings.
• Experience managing budgets, labor, and health inspections.
• Excellent written, verbal, organizational and interpersonal communication skills.
• Willingness to travel within the region and work nights, weekends and some holidays.
• Solid understanding of food sanitation regulations.

Responsibilities

• Direct and coach the culinary team with clear direction and expectations.
• Train and supervise the culinary team on-site and in-house to produce high-quality foods.
• Ensure recipes and production procedures are followed consistently.
• Travel to events within the region to provide training and quality control.
• Assist in leading culinary team during Disaster Relief contracts as needed.
• Keep current with culinary trends and service styles.

Skills

Culinary leadership

Restaurant management

Training & coaching

Budgeting & cost control

Food safety compliance

Team communication

Excel proficiency

Travel willingness

Education

Culinary Arts degree

Tools

Excel

Job description

Puff 'n Stuff Catering is seeking a dynamic Sous Chef to lead a high-volume kitchen, craft innovative menus, and supervise staff to deliver exceptional client experiences. The role blends strategic planning with hands-on execution in a fast-paced catering commissary.

The Sous Chef will mentor the culinary team, ensure strict adherence to recipes and safety standards, and travel to events within the region for training and quality control.