Sous Chef

Lyle Pearson; Orlando (FL); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Health and dental coverage

401(k) plan

Flexible spending account

Paid time off

Job summary

Puff 'n Stuff Catering is seeking a Sous Chef to help create innovative menus and manage kitchen activities and staff to maximize client satisfaction and profitability.

As a working manager in a high-volume catering commissary, you will lead with vision and collaboration with the Executive Chef, driving quality and creativity across events.

Qualifications

• A degree in Culinary Arts or a related certification.
• Minimum 2-4 years of culinary management experience in high-volume settings.
• Experience budgeting, labor, and health code compliance.
• Excellent written, verbal, organizational and interpersonal communication skills.
• Willingness to travel within the region and work nights/weekends/holidays.
• Solid understanding of food sanitation regulations.

Responsibilities

• Communicate with Culinary Team regularly to provide direction and coaching.
• Train and supervise the Culinary Team on- site and in-house for high-quality production.
• Ensure culinary standards, recipes, and procedures are followed consistently.
• Travel to events within the region to support and QC dispatched teams.
• Lead during Disaster Relief contracts when necessary.
• Stay current with culinary trends and presentation styles.

Skills

Team leadership

Communication

Culinary management

Training

Excel

Willingness to travel

Education

Culinary Arts degree

Tools

Microsoft Office

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