Sous Chef, 2 Unique Catering
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Job Location:
Royal Oak, MI - USA
Monthly Salary:
Not Disclosed
Posted on:
Yesterday
Vacancies:
1 Vacancy
Job Summary
About 2Unique Catering Company
2Unique Catering Company is a versatile forward-thinking culinary operation offering services ranging from drop-off cuisine service to interactive stations and exquisite multi-course plated events. We are passionate about creativity outstanding service and unforgettable guest experiences. We are seeking an Executive Chef who will bring leadership innovation professionalism and strong culinary direction to our growing team.
The Sous Chef plays a key leadership role in both kitchen production and event execution. This individual will work closely with the Executive Chef & Executive Sous Chef to support daily operations lead culinary staff uphold quality and consistency standards and ensure seamless delivery at events ranging from intimate gatherings to large complex functions. This role requires excellent culinary technique strong organizational skills and the ability to thrive in a fast-paced event-driven environment
Key Responsibilities
Kitchen Production & Operations
Assist in planning preparing and executing daily production for all catering services including drop-off station style and multi-course menus.
Ensure all food is prepared to company quality standards maintain consistency flavor presentation and portion control.
Support inventory management including ordering receiving rotation and waste control.
Maintain a clean safe and organized kitchen environment following health and sanitation guidelines.
Collaborate with the Executive Chef & Executive Sous Chef on menu development specials and seasonal offerings.
Ensure all food is prepared to company quality standards maintain consistency flavor presentation and portion control.
Support inventory management including ordering receiving rotation and waste control.
Maintain a clean safe and organized kitchen environment following health and sanitation guidelines.
Collaborate with the Executive Chef & Executive Sous Chef on menu development specials and seasonal offerings.
Event Execution
Lead on-site culinary execution for events of all sizes ensuring timelines service flow and food quality meet company expectations.
Set up and break down event kitchens including equipment organization packing and transport.
Guide and supervise culinary staff during events providing direction problem-solving and quality oversight.
Communicate professionally with FOH teams event managers and clients as needed.
Set up and break down event kitchens including equipment organization packing and transport.
Guide and supervise culinary staff during events providing direction problem-solving and quality oversight.
Communicate professionally with FOH teams event managers and clients as needed.
Leadership & Team Support
Serve as a role model for kitchen staff promoting teamwork efficiency and a positive work environment.
Train staff on recipes techniques safety practices and service standards.
Assist with scheduling delegation and daily workflow to maintain productivity and meet deadlines.
Step into the leadership role in the absence of the Executive Sous Chef.
Train staff on recipes techniques safety practices and service standards.
Assist with scheduling delegation and daily workflow to maintain productivity and meet deadlines.
Step into the leadership role in the absence of the Executive Sous Chef.
Skills Knowledge & Expertise
12 years of Sous Chef experience or proven experience leading a culinary team.
Culinary degree preferred but not required with demonstrated experience.
ServSafe Certification required or willingness to obtain certification within 90 days of employment.
Strong cooking fundamentals with a passion for high-quality detail-focused food.
Proven ability to work efficiently in high-volume and high-pressure environments.
Excellent organizational communication and time management skills.
Ability to lift 50 lbs. stand for long periods and work nights/weekends as needed for events.
Successful background check required for employment.
Valid drivers license a plus.
Culinary degree preferred but not required with demonstrated experience.
ServSafe Certification required or willingness to obtain certification within 90 days of employment.
Strong cooking fundamentals with a passion for high-quality detail-focused food.
Proven ability to work efficiently in high-volume and high-pressure environments.
Excellent organizational communication and time management skills.
Ability to lift 50 lbs. stand for long periods and work nights/weekends as needed for events.
Successful background check required for employment.
Valid drivers license a plus.
Job Benefits
Competitive pay and growth opportunities
A creative collaborative culinary environment
Exposure to diverse styles of cuisine and event formats
Training development and opportunities to lead memorable high-profile events
#LI-AB1
A creative collaborative culinary environment
Exposure to diverse styles of cuisine and event formats
Training development and opportunities to lead memorable high-profile events
#LI-AB1
Required Experience:
IC
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
About Company
The Great Lakes leader in office food and beverage services. Office micro markets | vending | office coffee & snacks. Food Your Way.
