Senior Sous Chef

Description:

The Senior Sous Chef plays a key leadership role in managing day-to-day culinary operations within a high-volume catering production environment. This position ensures consistent food quality, efficient production workflows, and strict adherence to food safety standards. The Senior Sous Chef supports the Executive Chef in menu development, staff training, procurement coordination, and the execution of all catering requirements.

Qualifications & Experience
·       Preferable to have a Culinary degree or equivalent professional experience required.
·       5–8 years of experience in TOP QUALITY, high-volume kitchen operations, catering production, airline catering or banquet culinary environments.
·       Able to lead and inspire a large, multi-cultural team of chefs, cooks and stewards
·       Advanced knowledge of commercial kitchen equipment and large-batch cooking methods.
·       Proven ability to work efficiently under pressure and meet strict deadlines.
·       Strong understanding of food costing, inventory control, and HACCP guidelines.
·       Excellent communication, problem-solving, and organizational skills.
·       Ability to stand, walk, and work in a fast-paced environment for extended periods.
·       Ability to lift up to 50 lbs
·       Flexibility to work early mornings, late evenings, weekends, and holidays as needed.