More jobs:
Catering Sous Chef
Job in
Northern, Floyd County, Kentucky, USA
Listed on 2026-09-12
Listing for:
Lago East Bank
Full Time
position Listed on 2026-09-12
Job specializations:
-
Restaurant/Food Service
Catering, Cook & Chef, Food & Beverage, Hotel Kitchen -
Hospitality / Hotel / Catering
Catering, Cook & Chef, Food & Beverage, Hotel Kitchen
Job Description & How to Apply Below
Description
Catering Chef
We are seeking a talented and dedicated Catering Sous Chef to join our dynamic culinary team. This role offers an exciting opportunity to contribute to high-quality catering events, ensuring exceptional food preparation and presentation. If you are passionate about culinary excellence and thrive in a fast-paced environment, we invite you to apply and become part of our innovative team.
Key Responsibilities- Assist the Head Chef in planning, preparing, and executing catering menus for various events
- Supervise and coordinate kitchen staff to ensure timely and efficient food production
- Oversee food quality, presentation, and safety standards in accordance with health regulations
- Manage inventory, order supplies, and control food costs to optimize resources
- Train and mentor junior kitchen staff to maintain high standards of culinary skills and professionalism
- Collaborate with event coordinators and clients to meet specific dietary and presentation requirements
- Ensure cleanliness and organization of the kitchen area at all times
- Proven experience as a Sous Chef or similar role in catering or hospitality industry; weddings, corporate and social events
- Strong knowledge of culinary techniques, food safety, and sanitation standards
- Excellent leadership and team management skills
- Ability to work under pressure and adapt to changing priorities
- Exceptional attention to detail and creativity in food presentation (must be able to show pictures)
- Good communication and interpersonal skills
- Culinary degree or relevant certification is preferred
Join our team and enjoy a vibrant work environment that values innovation, teamwork, and professional growth. We offer competitive compensation, opportunities for advancement, and a chance to showcase your culinary talents at a variety of prestigious events.
Requirements- 30-40 hours per week, days and nights in-season/off season fluctuates between catering, prep and line cook hours
- Need to be efficient in small and large catering jobs
- Work off of par sheets,
- Execute hot and cold items,
- Prepare ahead of time for drop offs and in the momentfor chef led stations.
- Need to be able to cook for small 15 person groups as well as 300-400 person groups and execute both at the same level.
- Prefer someone that has worked on the line and done catering.
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