Culinary Team - Executive Sous Chef

Executive Sous Chef leading day and night catering operations for onsite events at our new headquarters. Plan and staff the kitchen for events; create schedules, conduct pre-shifts, and align roles for efficient service. Develop event menus and standards in partnership with the Executive Chef; oversee costing and adherence to budget guidelines. Establish and uphold the highest food quality, presentation, and consistency standards; run tastings and approve new items. Maintain sanitation and food safety compliance with Department of Health standards, allergen controls, HACCP, labeling, and temperature logs. Oversee kitchen equipment maintenance; liaise with facilities management to resolve issues and ensure readiness. Execute training procedures and operational SOPs; coach, mentor, and evaluate a diverse culinary team. Recruit, train, and performance-manage staff; write evaluations and address behavioral or performance issues promptly. Manage ordering, receiving, and vendor relations; research new vendors and ensure product quality on receipt. Fill in on prep and service as needed, including when other sous chefs are absent; expedite during peak service. Optimize time management, organization, and event readiness; respond quickly to last-minute executive requests.