The Sous Chef is responsible to manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Working offsite events, scheduling, and training, writing plans for large events, and visiting events to insure quality and safety standards at each event location. Monday - Friday 6 am - 2 pm. 1. Leadership: Actively engage in the training, development, and leadership of the culinary team. Assist in the ongoing creation and execution of the company vision. Incorporate individual annual reviews of team members into yearly planning. 2. Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with recipe standards. Ensure the kitchen is closed properly daily 3. Quality: Ensure quality and completeness of food production. Ensure quality standards are being met and timelines followed. Ensure timely and complete communication with interested parties to ensure quality standards are being met 4. Development: Maintain awareness of new food trends, delivery methods for catering, new ingredients and new trends in plate presentations 5. Maintenance: Manage daily upkeep and organization of the kitchen prep areas, cooler and freezers. Rotate products efficiently through the planning process. 6. Management: understand yearly goals and budgets including food costs, labor costs, forecasting of business’ seasonality and scheduling appropriately Demonstrates attributes of Strong proficiency with electronic communication, Microsoft Office Suite, and related systems used in the industry. Strong organizational skills. Positive attitude and the willingness to work with all facets and levels of management 1. Bachelor Degree in Culinary Arts OR equivalent work experience in the industry required 2. Proven track record of 5 consecutive years in banquet and off premise catering, as well as, in a leadership/management role and management of up to 20 staff 3. Large kitchen, banquet or off premise catering strongly preferred 4. Serve Safe/ Allergen Certified or willingness to obtain certification required 5. Must be able and willing to work seasonal event driven schedule including nights, weekend and summer holidays