Sous Chef (Catering)
$45,500–$54,500 year
On-siteVirginia Beach, Virginia, United States
Job Summary
Manage complete food preparation for events and daily production, overseeing catering operations and ensuring quality standards through detailed organization and uniform recipe adherence. Provide direct culinary leadership to the team, supervising sides, garnishes, and specialized dietary preparations while enhancing workflow structures and establishing standard operating guidelines. Execute executive chef duties during absences, lead recruitment and training, and enforce food safety protocols and sanitation standards. Support purchasing, manage inventory, track food costs, and minimize waste to maintain fiscal responsibility. Resolve complex operational challenges and cultivate positive relationships across community departments to deliver superior culinary experiences.
Required Qualifications
- Minimum 5 years of experience in a high-volume food production environment
- Capable of working all stations in the kitchen
- Expert-level understanding of cooking techniques, menu plating, and ingredient management
- Proven experience creating or contributing to new dishes and menu design
- Hands-on experience with food cost control, inventory management, and vendor ordering
- Thorough, working knowledge of health, safety, and sanitation regulations (including HACCP)
- Maintains a neat, clean, and professional appearance at all times
- Weekends and Holidays are required
- Must be able to lift, work on your feet throughout shift, and bend, kneel, stoop, and reach
- Must be able to stand six to eight hours per day
- Must be able to operate kitchen equipment (including fire extinguisher)
Desired Qualifications
- A degree or certificate from an accredited culinary school
- Previous Catering experience
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