Sous Chef

Job Title: Sous Chef

Department: Kitchen

Classification: Hourly/Non-exempt

Reports to: Sous Chef – Executive Chef

Compensation: $19-$21/hour based on Experience

Jamie Hollander Catering & Events is an award-winning special events caterer located in Bristol, Pennsylvania. We are full-service event planners at off-site events and at our historic, exclusive venues: Glen Foerd on the Delaware, Bartram's Garden, and the Pearl S. Buck Estate. Our approach is simple: we use the best ingredients available and deliver a completely personalized experience.

Overview: This Sous Chef’s primary responsibility is the management of all aspects of food production and associated activities including labor, procurement, production, and food safety.

Schedule:

Wednesday - Sunday

Monday/Tuesday OFF

*ability to work catering shifts on Fri/Sat nights as needed*

(subject to change based on feedback/business demands)

Responsibilities:

• Staff Management
• Food production and quality management
• Inventory management
• Cleaning and maintenance
• Prepares, cooks, and packages foods for catering events by following standardized

            recipes and standard operating procedures

• Assists in stocking, organizing, and inventorying food storage areas - dry goods,

            walk ins, freezers

• Assists with the full cycle of shipping foods to off-site catered events – pulling

            food items, packing, and breaking down returning parties

• Following cleaning schedules on a daily, weekly, and monthly basis
• Assists with dishes and other general kitchen tasks as needed
• Assists with developing new menu items and new standardized recipes
• Required to participate in catering events
  
  

Production Lead Responsibilities:

The Sous Chef – Production Lead’s focus is the day-to-day management of the prep kitchen staff; they are focused on staying on-time and within the prep schedule.

• Manages menus (kitchen) and kitchen prep list
• Maintains accurate set of kitchen menus at all times in conjunction with Executive Chef
• Manages daily prep list and kitchen menus at all times
• Monitoring time and progress of daily and weekly prep lists
• Responsible for ensuring that prep cooks are completing prep lists in a timely manner and reporting any overtime occurrences to Executive Chef
• Monitors prep cooks to ensure proper quality (taste, visual appeal, safety, etc.), proper quantities and proper labeling of all foods, beverages and associated products being produced or packed. 
• Assists in proper placement of all finished foods, beverages, and associated products. 
• Responsible for overall cleanliness and organization of all kitchen areas
• Assist Packing Lead as needed, filling in during Packing Lead absence.

Staff Management

Supervise, manage, and develop kitchen staff in daily operations while adhering to labor costs and production schedules set by the Executive Chef. Track staff training progress and attendance as stated by the Executive Chef and HR team.

• Fill in for any vacant positions in the kitchen as needed - Dishwasher, Prep cook, Executive Chef
  
  

Food Production and Quality Management

Manage all kitchen operations while following standard operating procedures, food safety standards and maintaining food cost

• Opening and closing the kitchen – daily
• Stores, rotates, checks in, and inventories foods while monitoring food shelf life (daily, weekly, monthly)
• Assists with placing orders as needed
• Manages the full cycle of cooking, preparing, and packing of foods

pulling - packing -  breaking down returning parties –

troubleshooting inventory issues shortages at catering events

Inventory Management

Manages daily stocking, organizing, and inventorying food storage areas - dry goods, walk ins, freezers. Assists Executive Chef with all inventory responsibilities as set by Executive Chef.

Administrative and other duties

• Participate in management of daily, weekly, and monthly prep lists and outgoing orders
• Assists with developing new menu items and new standardized recipes
• Execute any last-minute catering orders
• Participate in recipe costing
• Required to participate in catering events and tastings as needed

Requirements:

• Culinary degree or equivalent professional experience
• Experience managing a small team - preferred
• Fundamental understanding of sanitation, cleanliness, and personal hygiene
• Ability to follow written and oral instructions
• Ability to read and write – English
• Regular, predictable, and dependable attendance
• Requires moderate physical efforts - standing, carrying, bending, stretching, stooping, pulling, and pushing, lifting of weights up to 50 pounds
• Serv Safe and/or Food Handlers Card

Working Conditions

• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by the work load and staffing.
• Must be willing to work weekends and holidays

Job Description Change

Every effort has been made to make this job description as complete as possible. However, this job description may be changed without notice when in the best interest of Jamie Hollander Catering & Events. When changes are necessary, a written addendum will be added to this job description.

Statement of Understanding: I have read this job description and understand its contents. I also understand this job description is not intended to be and should not be construed as an exhaustive list of all the responsibilities, skills, efforts or working conditions associated with my position. I further understand that my employment is at will, and thereby understand that my employment may be terminated at will by Jamie Hollander Catering & Events or myself with or without notice.