EXECUTIVE SOUS CHEF-OFF PREMISE CATERING

Summit Event Catering; Santa Fe Springs (CA); On-site; USD 65,000 - 85,000; Full time

Job summary

A leading off-premises catering company in Los Angeles is looking for an Executive Sous Chef to join their dynamic team. The ideal candidate will partner with the Executive Chef to manage back-of-house operations, design innovative menus, and ensure the highest standards of food quality and safety. This role involves supervising a dedicated team, coordinating with sales and logistics, and overseeing large-scale events. If you have a passion for culinary excellence and experience in high-volume kitchens, apply now to be part of a creative and supportive work environment.

Benefits

Competitive salary with bonus program

Medical benefits

Dental benefits

Vacation benefits

Creative and supportive work environment

Qualifications

• 3-5 years of experience as a Sous Chef in event catering or high-volume kitchens.
• Fluency in English and Spanish is critical.

Responsibilities

• Supervise daily prep, production, and event execution.
• Ensure compliance with health department codes.
• Oversee inventory, purchasing, and vendor relations.

Skills

Leadership

Communication

Multitasking

Teamwork

Education

Culinary degree

Tools

Kitchen management systems

Job description

EXECUTIVE SOUS CHEF - OFF PREMISE CATERING

Join one of Los Angeles’ premier off-premises catering companies, serving A-list clients and executing over 400 events annually with guest counts ranging from 100 to 15,000. We are seeking a highly skilled Executive Sous Chef to partner with our Executive Chef in leading our fast-paced production kitchen. You will support managing all back-of-house operations, assist in designing trendsetting menus, and oversee large-scale high-end events.

KEY RESPONSIBILITIES

• Supervise daily prep, production, and event execution, collaborating with 7 sales staff on menu creation.
• Ensure compliance with Los Angeles Health Department codes and conduct standards.
• Assist in managing BOH staff schedules, training, and performance evaluations.
• Maintain food quality, temperature controls, presentation, and safety standards (HACCP/Serve Safe).
• Support menu development, costing, and kitchen logistics.
• Coordinate with FOH, sales, and logistics for seamless event execution.
• Oversee inventory, purchasing, and vendor relations in collaboration with the Chef.

REQUIREMENTS

• 3-5 years of experience as a Sous Chef in event catering or high-volume kitchens.
• Experience in off-premises catering strongly preferred.
• Strong leadership, communication, and multitasking skills; ability to build an integrity-based culinary team focused on teamwork and unity.
• Proficiency in food costing and kitchen management systems.
• Culinary degree or equivalent experience preferred.
• Excellent communication skills; fluency in English and Spanish is critical.
• Ability to write detailed, descriptive, and innovative menus.
• Flexible, organized, and able to adapt quickly under pressure.
• Reliable transportation and ability to lift 50 pounds.

WE OFFER

• Competitive salary with bonus program, medical, dental, and vacation benefits.
• Creative, supportive, and growth-oriented work environment.
• A rewarding career and future opportunities.

Apply now with your resume and references.