Sous Chef

Collaborate with the Executive Chef to plan, organize, and execute culinary operations for events ranging from weddings and galas to corporate functions and private parties. Lead and motivate kitchen staff to ensure efficient workflow, impeccable presentation, and timely delivery of food service. Supervise food preparation, cooking, and plating to maintain the highest standards of quality, consistency, and flavor. Assist in menu development, recipe creation, and food costing while managing inventory, ordering supplies, and monitoring food costs to minimize waste. Uphold strict sanitation and safety standards in compliance with health regulations and venue policies. Requires previous experience as a Sous Chef or similar role in a high-volume catering or event venue environment; flexibility to work evenings, weekends, and holidays as required by event schedules.