Sous Chef

Ome Caterers
is seeking a Catering Executive Sous Chef to join our incredibly talented team at our Commissary in Whippany, NJ.

The Catering Executive Sous Chef is responsible for delivering exceptional culinary experiences with a focus on training, mentoring, and creating a positive energy workplace.

Reporting to the Executive Chef, you'll leverage your strong hospitality and culinary skills to consistently deliver exceptional experiences.

Requirements

• Assist in managing daily kitchen operations, ensuring consistency, efficiency, and adherence to quality standards
• Supervise culinary staff and provide coaching, training, and performance feedback
• Maintain strict compliance with food safety and sanitation regulations
• Oversee proper product storage, rotation, and utilization to minimize waste
• Support menu development, recipe testing, and large-scale production planning
• Ensure accurate execution of prep, production, and service timelines
• Collaborate with leadership to meet company goals and client expectations

Must have 7 day availability and reliable transportation to work in various locations. Must be able to drive company vehicle for deliveries.

What we look for in the perfect candidate:

• Value-driven, inspirational leadership invoked by a deep sense of purpose and responsibility
• Culinary degree preferred, not required
• Minimum 3 years kitchen management or supervisory experience in a fine dining, high volume kitchen required
• Excellent knowledge of food sanitation practices, storage, rotation and utilization of product
• Proven leadership, interpersonal, and coaching skills, ability to work in a dynamic operation with many overlapping goals
• Strong communication skills both verbal and written, understanding of MS office, excel, and related software
• Strong culinary skills to produce high quality items in both large and small scale
• Ability to contribute to menu development and testing
• Excellent time management skills a must, ability to multitask effectively
• General management skills and the ability to lead team members
• Track record of both food and workplace safety management
• Excellent communication skills - written & verbal
• Excellent culinary knowledge
• Mentoring and teaching skills with direct reports & peers
• Inventory & labor management knowledge
• Seven day a week availability but 5 day work week
• Hands-on approach to all operational aspects
• Execute off-premise events

Benefits

• Competitive hourly wage $
• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance