Sous Chef of Catering

About the role

The Sous Chef of Catering will lead the production of menus and oversee food service operations for events across all campus locations. This position requires flexible hours, including nights and weekends, to support a dynamic catering schedule.

Key responsibilities

• Produce and standardize catering menus, ensuring high quality, hygiene, and safety standards.
• Supervise and train kitchen staff, work‑study and practicum students, managing schedules, hours, and performance.
• Control food and labor costs, order ingredients and supplies, and maintain weekly inventories.
• Maintain HACCP‑based food safety management system, temperature logs, and equipment maintenance.
• Collaborate with the director, HR, facilities, and IT to resolve operational issues and support event logistics.

Required profile

• Minimum three years foodservice experience with at least one year in a supervisory role, or an Associate’s degree in Culinary Arts plus two years experience.
• Certified by the American Culinary Federation (ACF) as a Certified Culinarian or higher.
• Strong leadership, organizational, and communication abilities.

Required skills

• HACCP food safety principles.
• ServSafe Manager certification.
• Inventory management and purchasing systems.
• Software for production planning and catering event coordination.