Job Description

Under the direction of the Food Service Manager, Catering Production, the Sous Chef, Catering Production is responsible for directing production, support and service of multiple food products from a specified menu to clients. Effective leadership and training for motivation of catering staff. Adheres to all food handling and sanitation guidelines. Follows established timelines for food production as required by event start times and overall production schedule. Interacts with team members and clients in a high-volume catering environment.

Job Qualifications

Ability to read, understand, and speak English sufficient to determine and carry out job duties.
Required

Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, problem solving techniques.
Required

Ability to interact in a team based environment.
Required

Ability to perform effectively under conditions of fluctuating workload.
Required

Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and customer flow parameters.
Required

Ability to stand, climb, stoop, push and crouch for extended periods of time as required completing job duties.
Required

Ability to frequently lift items weighing up to fifty pounds such as bags of supplies, filled stock pots, cases of food products.
Required

Ability to stand continuously throughout an eight hour shift on uncarpeted surfaces.
Required

Ability to measure dry and liquid foodstuffs in units of measurement such as cup, pint, quart, pound, and oz to properly adhere to recipe and production requirements.
Required

Skill in operating equipment such as mixers, food processors, food cutters, meat slicers, blenders, impingers, gas range, flat top grill, char broiler, hot wells, deep fat fryers, radio communication devices.
Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.
Required

Ability to effectively manage, direct and motivate team members to obtain the highest possible level of customer service, client satisfaction and food quality.
Required

Ability to use the FoodPro system on a computer, sufficient to look up, edits and input recipes.
Required

Ability to use a computer email system, spreadsheet and word-processing program sufficient to articulate thoughts, produce documents, and communicate with management.
Required

Incumbent must have and maintain a valid California Driver’s License. Position is subject to the California DMV’s “Pull Notice System” and continued employment is contingent upon proof of a satisfactory driving record.
Required