Catering Chef

Job Description

Position Overview: is seeking a dedicated, detail-oriented, and highly organized Executive Sous Chef to join our culinary leadership team. This individual will play a critical role in coordinating event-based production, managing pastry-related logistics, supporting culinary leadership, and ensuring that every event meets our high standards for quality, presentation, and guest satisfaction.

Key Responsibilities:

Collaborate closely with the Executive Chef, Pastry Chef, and Sales Account Executives to review and finalize event contracts and menus.

Carefully review proposed contracts for upcoming events, contributing to menu pricing conversations with a full understanding of food, labor, and production-related costs.

Ensure all dessert and pastry-related production needs are accounted for prior to the final guest count; coordinate with the Executive Chef and AE before beginning prep on non-salvageable items.

Maintain and organize digital contract records and print physical contracts weekly; ensure the kitchen has updated, printed versions for every event.

Cross-check all pastry-related details from event contracts with load lists provided by the Executive Chef.

Ensure dessert buffet quantities balance presentation expectations with realistic consumption needs, applying creative strategies to manage visual appeal and food costs.

For plated desserts, supervise preparation of 5–10% additional portions to account for variances.

Attend load list meetings, propose adjustments if necessary, and confirm any changes with Executive Chef and Pastry Chef both digitally and in person.

Supervise production timelines and ensure smooth daily kitchen operations; oversee opening protocols, cleanliness standards, and staff task delegation.

Leadership & Communication:

Lead a team of kitchen professionals with clear daily delegation, mentorship, and quality control.

Communicate clearly across departments (culinary, pastry, sales) to ensure expectations are aligned for every event.

Use strong organizational habits to track documentation, anticipate prep needs, and maintain orderly processes in a fast-paced, event-driven environment.

Qualifications:

Minimum 5 years of culinary experience with at least 2 years in a leadership or sous chef role.

Strong understanding of pastry production, event catering, and food service logistics.

Experience reviewing contracts, interpreting event requirements, and converting them into actionable kitchen production plans.

Excellent communication skills and the ability to collaborate across departments.

Strong attention to detail and the ability to creatively manage inventory, buffet presentation, and prep efficiency.

Proficiency with digital documentation, scheduling, and kitchen workflow organization.

Schedule:

Full-time position, with most production days beginning at 7:00 a.m.

Flexibility required based on event calendar and production needs.

Join a team committed to culinary excellence and memorable guest experiences. Your leadership ensures flawless execution, beautifully presented events, and unforgettable moments.Company Description

This premier hospitality firm has built a longstanding reputation for excellence in high-end service, design, and culinary execution. With decades of experience producing elevated private events, the company is known for its impeccable attention to detail, elegant presentation, and seamless guest experience. Whether managing intimate gatherings or large-scale galas, they bring together thoughtfully curated cuisine, expert staffing, and refined event production to create unforgettable experiences for clients across a wide range of industries. Their team is composed of seasoned professionals who exemplify sophistication, creativity, and unwavering standards of quality in every aspect of their work.

Full-time