Sous Chef

ROOTS Catering; Charlotte (NC); On-site; USD 55,000 - 65,000; Full time

Job summary

ROOTS Catering is looking for an experienced Sous Chef to join their team and assist in creating high-quality catering for various events. This role requires strong culinary skills, leadership to manage kitchen staff, and experience in a fast-paced environment. The Sous Chef will oversee food preparation, maintain quality standards, and ensure guest satisfaction at catered events including weddings and corporate functions.

Benefits

401(k)

401(k) matching

Health insurance

Paid time off

Vision insurance

Qualifications

• Proven experience as a Sous Chef or similar role.
• Ability to manage kitchen in high-pressure environments.
• Flexibility to work evenings, weekends, and holidays.

Responsibilities

• Oversee food preparation and ensure quality standards.
• Supervise and coordinate kitchen staff.
• Manage kitchen operations at on-site and off-site venues.

Skills

Culinary skills

Leadership

Organization

Time management

Education

Formal culinary training

Job description

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This range is provided by ROOTS Catering . Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$55,000.00/yr - $65,000.00/yr

Roots Catering is seeking an experienced and passionate Sous Chef to join our catering team. The Sous Chef will assist the Executive Sous Chef & Executive Chef in planning, preparing, and executing high-quality food for a variety of catered events including weddings, corporate functions, private parties, and large-scale productions. This role requires excellent culinary skills, leadership, and the ability to thrive in fast-paced, off-site environments.

Key Responsibilities:

• Oversee food preparation and ensure quality, consistency, and presentation standards are met for all catered events.
• Supervise and coordinate kitchen staff during prep, transport, setup, and service.
• Able to lead and execute catering events offsite on a small and large scale with different dining experiences (i.e. buffet, family style, plated, any custom request)
• Manage kitchen operations both on-site and at off-site catering venues.
• Ensure compliance with food safety, sanitation, and hygiene standards (e.g., HACCP, local health codes).
• Maintain inventory and ensure efficient use of ingredients to minimize waste.
• Support in scheduling staff and ensuring adequate coverage for events.
• Help train new kitchen team members and ensure staff performance aligns with company standards.
• Work closely with event coordinators, front-of-house staff, and clients to ensure seamless food service and guest satisfaction.

Qualifications:

• Proven experience as a Sous Chef or similar role, preferably in catering or high-volume event settings.
• Formal culinary training or equivalent professional experience.
• Strong knowledge of various cooking methods, kitchen equipment, and best practices.
• Ability to manage and lead a kitchen team in high-pressure environments.
• Excellent organizational and time-management skills.
• Flexibility to work evenings, weekends, and holidays as needed.
• Valid driver's license and willingness to travel to off-site events (if required).

Preferred Skills:

• Experience with diverse cuisines and dietary accommodations (e.g., vegan, gluten-free, kosher).
• Knowledge of event logistics and coordination.
• 401(k)
• 401(k) matching
• Health insurance
• Paid time off
• Vision insurance

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

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