CATERING EXECUTIVE SOUS CHEF - EXPERIENCE CENTER ONE

Job Summary

The Catering Executive Sous Chef is responsible for leading high-end catering culinary operations within a unionized environment. This role directs daily production and execution of premium catering engagements, maintaining the highest standards of culinary excellence, innovation, food safety, and labor relations. This position collaborates with internal teams, demonstrating exceptional leadership to ensure delivery service and extraordinary guest experiences.

Supervisory Responsibilities

• Leads and supervise culinary personnel, including union-represented employees.
• Manages kitchen workflow, training, coaching, performance management, and dispute resolution in accordance with Collective Bargaining Agreements (CBAs) and Compass Group policies.
• Drives operational excellence through strategic delegation, labor forecasting, effective communication, and fostering a positive, collaborative team environment.

Essential Duties and Responsibilities

• Oversee the preparation, production, and precise plating of culinary items for high-end catered engagements.
• Develops innovative menus, sources premium ingredients, and ensures adherence to recipes and culinary standards.
• Accurately forecasts food and labor needs, manages inventory effectively, and optimizes purchasing to maintain cost efficiency.
• Manages financial targets by reducing waste, optimizing product yield, and closely tracking expenses.
• Collaborate proactively with the front-of-house to ensure seamless event execution and guest satisfaction.
• Ensures kitchen facilities meet rigorous sanitation, cleanliness, and compliance standards in alignment with corporate policies and local regulations.
• Conducts daily pre-service meetings and team huddles to set clear expectations and promote high operational standards.
• Demonstrates a customer-centric approach, interacting professionally and positively with guests and clients.

Customer Experience & Event Execution

• Represents culinary excellence during catering events, fostering client trust through professionalism and hospitality.
• Partners closely with service leads to ensure optimal food presentation, timing, and temperature.
• Proactively addresses guest requests, feedback, and continuously seeks opportunities for improvement.
• Regularly evaluates event performance, driving ongoing improvement based on client feedback.

Food Safety & Quality Assurance

• Ensures rigorous adherence to HACCP guidelines, monitoring accurate documentation for food safety protocols.
• Coaches culinary staff in food sanitation, allergen management, equipment use, and quality display standards.
• Acts as primary contact during regulatory inspections, audits, and internal compliance reviews.
• Ensures culinary team completes mandatory Compass Group food safety training and certifications.

Physical & Safety Standards

• Promotes a proactive safety culture, adhering strictly to OSHA, sanitation guidelines, and injury prevention practices.
• Ensures proper equipment use, maintenance, cleaning protocols, workstation organization, and hazard management.
• Enforces compliance with safe lifting, transportation, and food-handling practices.

Corporate & Compliance Standards

• Upholds professional standards, integrity, and company representation at all times.
• Adheres to attendance, uniform, conduct guidelines, and participate actively in professional development programs, including team-building sessions and cross-training.
• Maintains clear, open communication with leadership, escalating operational or personnel issues proactively.

Qualifications

• Associate's degree in Culinary Arts or equivalent. Minimum 3 years of culinary management experience in high-end catering, hotel, or fine dining establishments. Union experience preferred.

• Exceptional leadership, interpersonal, and communication skills.
• Advanced proficiency in culinary techniques, production planning, inventory systems, and event management.
• Strong financial acumen with skills in labor forecasting, budgeting, cost control, and resource optimization.
• Unwavering commitment to food safety, sanitation standards, and quality assurance protocols.