Sous Chef with Baker Experience
Core
Oversees production, planning, and preparation of all catering events and commissary production, cooking from scratch with local ingredients.
Role type
Sous Chef (Catering & Commissary)
Builds
Catering events and cafeteria meals for corporate clients
Domain
Corporate catering and food service
Required skills
Menu planning, recipe development, staff scheduling, food safety compliance, cost control, team training, special diet knowledge (Vegan, Halal, Gluten-Free, Dairy-Free), equipment operation
Preferred skills
Bakery experience, Red Seal Chef certification, experience leading high-volume catering teams
Technologies
Computer software for scheduling and operations
Responsibilities
Plan and develop menus and recipes for cafeteria and catering events; Establish and implement food preparation schedules; Ensure staff adherence to safety regulations and sanitation standards; Train and develop staff in proper procedures; Listen to customers and respond professionally to concerns; Act as an ambassador of goodwill and client relations.
Seniority
Mid-level, hands-on IC