Lead Sous Chef – Luxury Event Catering Leader

Copper Kitchen; Baltimore (MD); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Paid time off

Retirement plan with company match

Professional development

Team-oriented environment

Job summary

Copper Kitchen in Baltimore, MD, is seeking an experienced Sous Chef to lead production for weddings, corporate events, and private celebrations. You will manage daily culinary operations, train and mentor staff, and ensure top-quality, scratch-made menus in a high-volume catering environment.

This full-time, on-site role requires strong leadership, organizational skills, and a hands-on approach to maintaining food safety, portioning, and presentation standards while partnering with the

Qualifications

• Minimum 3+ years of professional culinary experience, including supervisory roles.
• Experience with high-volume catering, banquets, or large events.
• Strong organizational, time-management, and multitasking abilities.
• Excellent communication and leadership skills.
• Solid knowledge of food safety, sanitation, and safe handling procedures.

Responsibilities

• Oversee daily production for weddings, corporate events, and private celebrations.
• Coordinate production schedules, prep lists, and staffing for multiple events.
• Ensure recipes, portions, flavor profiles, presentation, and quality standards are met.
• Collaborate with the Executive Chef to set priorities and deadlines.
• Lead by example, training and mentoring prep cooks and kitchen staff.
• Maintain organized, sanitary, and cost-conscious kitchen operations.

Skills

Culinary leadership

Team supervision

Organizational skills

Communication

Food safety knowledge

Job description

Copper Kitchen in Baltimore, MD, is seeking an experienced Sous Chef to lead production for weddings, corporate events, and private celebrations. You will manage daily culinary operations, train and mentor staff, and ensure top-quality, scratch-made menus in a high-volume catering environment.

This full-time, on-site role requires strong leadership, organizational skills, and a hands-on approach to maintaining food safety, portioning, and presentation standards while partnering with the