Description
The Catering Sous Chef will assist the Head Chef with planning and executing catering menus, supervise kitchen staff, maintain food quality and safety standards, manage inventory and food costs, train junior staff, and coordinate with event coordinators and clients. The role requires experience in catering or hospitality, strong culinary and leadership skills, and the ability to work 30–40 hours per week across days and nights during varying in-season and off-season periods. Compensation is $19–$23 per hour.
