Sous Chef

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

Are you a dynamic leader with a passion for food, customer service, and operational excellence. Do you thrive in a fast-paced environment where creativity and trust are at the heart of everything you do. If so, we want you to join our team as a Sous Chef at Puff ‘n Stuff, a premier catering company dedicated to delivering exceptional experiences.

At Puff ‘n Stuff, we don’t just cater events—we create memorable experiences. Our team is driven by four core values:

• Passion: We love what we do and take pride in delivering exceptional food and service.
• Customer Focus: We go above and beyond to exceed client expectations.
• Trust: We build lasting relationships with clients, partners, and team members through integrity and reliability.
• Creativity: We embrace innovation to craft unique culinary and event experiences.

Puff 'n Stuff Catering is looking for a Sous Chef to assist creating innovative menus and recipes and managing the kitchen activities and staff to achieve the highest level of client satisfaction whilst maintaining profitability.

As a working manager in a high volume Catering Commissary, the Sous Chef ensures perfection from inception through execution while exhibiting exemplary leadership, partnership, creativity and passion in conjunction with the Executive Chef.

Primary Job Functions:

• Communicate with Culinary Team regularly to provide proper direction, clear expectations, performance feedback, and necessary coaching
• Train and supervise the Culinary Team, both in-house and on-site, to ensure the production of high quality foods on a consistent basis, implementing and or maintaining new training procedures to enhance performance of team, and prepare for future promotion opportunities
• Ensure culinary standards, including recipes, and production procedures, are being followed consistently both in-house and on-site ensuring the production of high quality foods.
• Travel to events within the region to provide training, support and quality control for the dispatched culinary teams
• Assist in leading culinary team during Disaster Relief contracts as necessary
• Actively seek out new information to keep current with culinary and seasonal trends, including service and presentation styles

Requisite Skills and Experience:

• A degree in Culinary Arts or a related certification and or
• Minimum 2-4 years of culinary management experience, preferably in high volume, multi-outlet resort, restaurant or food service facility with verifiable progressive career development
• experience in successfully managing and meeting goals as it relates to budgets, labor, team performance, health code and inspections
• Excellent written, verbal, organizational and interpersonal communication skills
• Enthusiasm for hospitality industry and culinary innovation
• Proficient with standard technology, including computers, tablets and smart phones, Microsoft Office products with a focus on Excel.
• Ability and willingness to travel within the region and work nights and weekends and some Holidays.
• Solid understanding of Federal, State and local food sanitation regulations

Compensation and Benefits:

• Competitive compensation available, commensurate with experience and leadership abilities
• Benefits available including health and dental coverage, 401(k), flexible spending account, and paid time off