Sous Chef (Catering) - Parsippany, NJ

Job Summary:

The Catering Sous Chef plays a key role in overseeing daily food production and catering operations within a high-volume corporate dining environment. This position partners closely with the Executive Chef and fellow Sous Chef to execute exceptional catering services, maintain food quality and safety standards, and support a team of approximately 12 kitchen employees. The ideal candidate has experience in large-scale food production, catering logistics, menu execution, quality control, and client-focused service.

Key Responsibilities:
•    Support the planning, preparation, and execution of catering services serving approximately 4,000 to 6,000 meals per week.
•    Collaborate with the Executive Chef to develop and execute monthly catering menus, including weekly and daily menu revisions based on client needs and operational requirements.
•    Oversee day-to-day catering operations, including food production, vendor deliveries, event setup, transportation logistics, and service execution.
•    Ensure all food is prepared according to standardized recipes, portion controls, and quality standards.
•    Lead daily production planning by creating prep lists, assigning workload, and monitoring kitchen productivity.
•    Manage food packing, transportation, and presentation for catered events within office environments.
•    Execute 2-4 on-site corporate events per month, with event volume increasing during peak seasons.
•    Monitor food quality throughout preparation, packing, and service to ensure consistency and client satisfaction.
•    Accommodate dietary restrictions, allergens, and special client requests while maintaining food safety and quality standards.
•    Maintain accurate production records, food logs, temperature logs, and shift reports.
•    Ensure compliance with all food safety, sanitation, HACCP, and health department regulations.
•    Drive food waste reduction initiatives and support inventory management and cost-control efforts.
•    Supervise, train, and mentor kitchen staff while fostering a culture of accountability, teamwork, and excellence.
•    Partner with culinary leadership to address real-time client adjustments and changing event requirements.

Qualifications:
•    2 years of experience in high-volume catering, commissary, hospitality, corporate dining, or food manufacturing environments.
•    Proven experience producing and managing large-scale meal volumes.
•    Strong knowledge of food safety, sanitation, quality control, and HACCP principles.
•    Experience coordinating food transportation, event catering logistics, and production scheduling.
•    Ability to manage multiple priorities in a fast-paced environment while maintaining exceptional quality standards.
•    Experience accommodating dietary restrictions and allergen protocols.
•    Strong leadership, communication, and problem-solving skills.
•    Proficiency with food production records, inventory controls, food logs, and reporting.
•    Culinary degree preferred; equivalent professional experience considered