Executive SOUS CHEF Catering - abilene Christian University - Abilene, TX

Executive Sous Chef

Chartwells Higher Education is seeking an energetic and growth-minded Executive Sous Chef on our CATERING team at Abilene Christian University. In this culinary leadership role, you are responsible for assisting with the overall success of the food program and catering culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

Essential Duties and Responsibilities:

• Menu Planning & Costing: Develop and create customized menus based on client preferences, dietary restrictions, and event themes.
• Food Preparation: Oversee the preparation and cooking of food items, ensuring high standards of taste, presentation, and hygiene.
• Event Coordination: Collaborate with clients and event planners to ensure that the culinary aspect of events aligns with the overall vision and logistics.
• Team Management: Supervise and train kitchen staff, assigning tasks and ensuring efficient operation during events.
• Quality Control: Maintain consistency and quality across all catered events through training and coaching of the culinary team.
• Health and Safety Compliance: Implement and adhere to health and safety regulations to maintain a safe working environment for staff and guests.
• Post-Event Evaluation: Conduct evaluations after events to gather feedback and identify areas for improvement.

Qualifications:

• 5 years of related culinary experience including 1 year at the management level.
• Catering experience in restaurants, hotels, corporate dining, education, military, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate's degree in Culinary Arts is preferred.
• Significant experience in catering or a similar culinary role, with a strong understanding of food preparation and presentation.
• Proficiency in various cooking techniques and cuisines, with a passion for food and creativity in menu design.
• Strong leadership and team management skills, with the ability to motivate and train staff effectively.
• Excellent communication and interpersonal skills to interact with clients and team members.