Executive Sous Chef

The Loring Group; California; On-site; USD 50,000 - 90,000; Full time

Job summary

An established industry player in the catering sector is seeking an Executive Sous Chef who embodies culinary excellence and leadership. This role requires a dynamic individual with a passion for creating memorable dining experiences and a commitment to mentoring the next generation of culinary talent. The ideal candidate will thrive in a fast-paced environment, ensuring high operational standards while fostering a supportive team culture. Join a team that values dedication, collaboration, and service excellence, and play a pivotal role in delivering exceptional culinary experiences that leave lasting impressions.

Qualifications

• 4-7 years leading high-performing culinary teams in catering environments.
• Strong understanding of food cost control and inventory management.

Responsibilities

• Oversee daily production and uphold culinary standards.
• Conceptualize and execute diverse menus for off-site events.

Skills

Culinary Expertise

Leadership

Team Development

Recipe Creation

Time Management

Education

Culinary Arts Degree

Tools

Kitchen Equipment

Inventory Management Software

Job description

Our client is a nationally recognized full-service experiential caterer and hospitality group. They seek every opportunity to integrate meaningful guest experiences, providing culinary excellence in an immersive and memorable atmosphere. Their approach has built a stellar reputation based on honesty and integrity, consistently refusing to compromise on quality. Their team-driven culture complements their award-winning services, from artisanal culinary to artistic presentation, thematic delivery, and multisensory experiences. Our client's core values are Dedication, Collaboration, Service Excellence, and Trustworthiness.

About the Role :

The ideal Executive Sous Chef will be an energetic and self-motivated leader with a strong background in fine dining catering. They will possess a balance of culinary expertise and managerial acumen, able to maintain high operational standards while fostering a positive and supportive team culture. Their leadership style will be rooted in mentorship, with a deep commitment to developing the next generation of culinary talent. This individual will have a strong passion for exceptional food, a dedication to client service, and a drive to contribute to the continued success and growth of our client.

Responsibilities :

• Oversee daily production by working closely with the Executive Chef and Sous Chefs, while demonstrating and upholding our clients standards and policies
• Accurate and structured recipe breakdown and recipe adherence for multiple off-site events per week, regular quality control for consistent taste and excellence
• Conceptualize, develop, train, and execute diverse menus at off-site events for a wide range of client preferences and dietary restrictions
• Ensure minimal waste to ensure cost-effectiveness and profitable while maintaining exceptional quality and health code standards.
• Demonstrate exceptional communication and leadership traits, training and developing all BOH staff

Qualifications :

• 4-7 years minimum leading high-performing teams in the same or similar function, a passion for culinary excellence in fast-paced off-site catering environments.
• Strong leadership and interpersonal skills with the ability to inspire, motivate, and develop teams
• Exceptional written, organizational, and time management skills, a keen attention to detail, natural understanding of recipe breakdowns for high-volume catering operations
• In-depth knowledge of menu and recipe creation, food cost control, purchasing, and inventory management
• Professional, enthusiastic, responsible, and dependable team player