catering sous chef

www.dianoiaseatery.com

Job Overview Join our dynamic culinary team as a Sous Chef, where your passion for food and leadership will elevate our kitchen operations to new heights! In this vital role, you will assist the Executive Chef in overseeing daily kitchen activities, ensuring exceptional food quality, and maintaining a vibrant, efficient work environment. Your expertise in fine dining, food production, and team management will inspire excellence across all culinary endeavors. This paid position offers a fantastic opportunity to showcase your culinary skills while leading a talented team in delivering memorable dining experiences.Duties<ul><li>Assist the Executive Chef in supervising daily kitchen operations, including food preparation and presentation standards</li><li>Lead and motivate kitchen staff to maintain high levels of performance, teamwork, and morale</li><li>Oversee food safety practices and ensure compliance with health regulations and safety standards</li><li>Manage inventory control, including ordering, stock rotation, and minimizing waste to optimize food costs</li><li>Coordinate menu planning and execution for various service periods, including special events and catering functions</li><li>Supervise food handling procedures and ensure proper sanitation throughout the kitchen</li><li>Support dietary department requirements by preparing specialized meals and accommodating dietary restrictions</li><li>Oversee shift management, ensuring smooth communication between front-of-house and back-of-house teams</li></ul>Requirements<ul><li>Proven experience in fine dining environments with strong culinary skills in food production and cooking techniques</li><li>Supervising experience within a restaurant or hospitality setting, demonstrating leadership abilities</li><li>Knowledge of banquet service, catering operations, and event food preparation is highly desirable</li><li>Familiarity with inventory management, food safety standards, and dietary accommodations</li><li>Excellent team management skills with the ability to lead by example and foster a positive work environment</li><li>Strong understanding of restaurant management principles including menu planning, shift coordination, and food service management</li><li>Previous experience in the food industry with a focus on hospitality or restaurant experience is preferred</li><li>Ability to handle multiple priorities efficiently while maintaining attention to detail</li></ul>This role is perfect for passionate culinary professionals eager to make a meaningful impact through exceptional cuisine and leadership. We value energetic individuals who thrive in fast-paced environments and are committed to delivering outstanding guest experiences. Join us to grow your career while inspiring others with your culinary expertise!Pay: $21.00 - $24.00 per hourBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Food provided</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Sous Chef

Hurricane Oyster Bar and Grill

Overview Join our dynamic culinary team as a Sous Chef / Line Cook and bring your passion for exceptional food and hospitality to life! In this energetic role, you will play a vital part in delivering high-quality dishes, maintaining kitchen excellence, and supporting the overall success of our restaurant or catering operations. Your leadership, culinary expertise, and dedication to food safety will help create memorable dining experiences for our guests. This paid position offers an exciting opportunity to grow your culinary career in a fast-paced, team-oriented environment committed to excellence and innovation.Duties<ul><li>Prepare and cook a variety of dishes with precision, ensuring consistency and presentation standards are met</li><li>Assist in menu planning, food production, and daily kitchen operations to optimize efficiency and quality</li><li>Supervise kitchen staff during shifts, providing guidance, training, and support to foster teamwork and high performance</li><li>Manage inventory control and food handling procedures to minimize waste and ensure freshness</li><li>Oversee food safety compliance by maintaining cleanliness, proper storage, and adherence to health regulations</li><li>Coordinate with the dietary department to accommodate special dietary needs and restrictions</li><li>Support catering events and banquet services by preparing large quantities of food while maintaining quality standards</li><li>Lead by example in practicing excellent customer service during food service and serving activities</li></ul>Skills<ul><li>Proven experience in fine dining environments with strong culinary skills and attention to detail</li><li>Demonstrated supervisory experience managing kitchen teams effectively</li><li>Knowledge of food production, menu planning, and inventory management techniques</li><li>Familiarity with food safety standards, HACCP protocols, and proper food handling procedures</li><li>Experience in banquet, catering, or large-scale event settings is highly desirable</li><li>Strong leadership abilities with excellent communication skills to motivate team members</li><li>Ability to manage shift operations efficiently while maintaining high standards of quality and service</li><li>Background in hospitality or restaurant management is a plus, along with bartending skills for beverage service support</li><li>Competence in kitchen management software or inventory control systems is advantageous</li></ul>Embark on a rewarding culinary journey where your skills make a difference! We&rsquo;re dedicated to fostering a vibrant work environment that values your expertise and encourages professional growth. Join us today to elevate your career in the thriving food industry!Pay: From $22.00 per hourBenefits:<ul><li>Dental insurance</li><li>Health insurance</li><li>Vision insurance</li></ul>Work Location: In person

Sous Chef / Line Cook

Elegancia Services

Job Title: Executive Sous Chef Location: Doha, Qatar Job Type: Full-timeJob Summary: We are seeking a highly skilled and experienced Executive Sous Chef to support the Executive Chef in managing all kitchen operations. The ideal candidate will have a strong background in high-volume catering or food production, exceptional leadership skills, and a passion for delivering high-quality cuisine while maintaining operational efficiency.Key Responsibilities:<ul><li>Assist the Executive Chef in overseeing daily kitchen operations across all sections</li><li>Supervise and lead kitchen staff, ensuring high performance and adherence to standards</li><li>Ensure consistency in food quality, taste, and presentation</li><li>Monitor food preparation, portion control, and waste management</li><li>Maintain strict hygiene and food safety standards (HACCP compliance)</li><li>Support menu planning, development, and cost control initiatives</li><li>Train, mentor, and develop junior kitchen staff</li><li>Manage inventory, stock ordering, and supplier coordination</li><li>Ensure smooth coordination between kitchen and service teams</li><li>Step in for the Executive Chef in their absence</li></ul>Requirements:<ul><li>Proven experience as an Executive Sous Chef or Senior Sous Chef</li><li>Strong background in catering, bulk production, or multi-outlet operations</li><li>Diploma or Degree in Culinary Arts or Hospitality Management</li><li>Excellent leadership and team management skills</li><li>Strong knowledge of food safety and sanitation standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Good communication skills in English (Arabic is a plus)</li></ul>Preferred Qualifications:<ul><li>Experience in large-scale catering or hospitality groups</li><li>Knowledge of cost control and budgeting</li><li>Creativity in menu development and presentation</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>Are you currently Working?</li><li>Do you have any experience in Industrial Catering?</li><li>How soon can you join?</li></ul>Work Location: In person

Executive Sous Chef

The Bridge at Paradise Valley

We are seeking a cook – Full - Time. If you are interested in joining our growing team, apply today.
 
Position Summary: 
The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director.
 
Qualifications: 
<ul>
<li>Must have high school diploma or equivalent</li>
<li>Must have 1 year scratch food preparation experience</li>
<li>Must have prior experience regularly preparing meals for large groups</li>
<li>Must be able to be ServSafe certified</li>
</ul>
Primary Job Responsibilities: 
<ul>
<li>Maintains system to ensure timely meal services</li>
<li>Checks daily menu and special events calendar to ensure necessary food and supplies are available</li>
<li>Prepares meals meeting nutritional requirements as well as appetizing in appearance</li>
<li>Garnishes plates to enhance overall dining experience</li>
<li>Prepares food based on standardized recipes</li>
<li>Makes only authorized substitutions</li>
<li>Seasons food appropriately</li>
<li>Serves food based on established portion controls</li>
<li>Assists in preparation of special meals and for special events</li>
<li>Estimates portions and utilizes leftovers appropriately to reduce food costs</li>
<li>Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage</li>
<li>Operates kitchen equipment safely and efficiently: steamer, oven, grill, meat slicer, mixer, grinder, dishwasher, etc.</li>
<li>Maintains cooler and freezer properly: dates and labels food, no food on floor, etc.</li>
<li>Assists with putting up stock on delivery days</li>
<li>Assists with daily kitchen duties: washing pots/pans, putting up stock, removing trash and boxes, cleaning steam table and checking water levels</li>
<li>Completes daily cleaning assignments</li>
<li>Maintains a clean and sanitized work environment</li>
<li>Follows local and state handwashing procedures to ensure food safety</li>
<li>Assists with supervisory duties in absence of Dining Services Director</li>
</ul>
Additional Requirements: 
<ul>
<li>Must enjoy serving seniors</li>
<li>Must demonstrate excellent customer service and hospitality</li>
<li>Must demonstrate trustworthiness and dependability</li>
<li>Must work efficiently and effectively with little to no supervision</li>
<li>Must demonstrate effective communication skills</li>
<li>Must be able to work in a fast paced environment</li>
<li>Must demonstrate good planning skills</li>
<li>Must be able to multi task and meet deadlines</li>
<li>Must maintain a professional appearance in accordance with Company standards</li>
<li>Must be able to receive and resolve complaints graciously</li>
<li>Must be responsive to resident requests</li>
<li>Displays integrity and professionalism by adhering to Century Park’s Code of Ethics and completes all required compliance training</li>
</ul>
Who We Are: 
At Century Park Associates, we are dedicated to creating an enriching lifestyle for our residents and a rewarding work environment for our valued associates. We take pride in providing an atmosphere where relationships of trust, leadership and personal ethics are not only valued, but expected of all our associates. Our “people come first” approach ensures that excellence, respect and outstanding service are apparent in all we do as an organization. We believe in caring for and loving our residents and strongly support their ability to continue growing, learning and contributing. Every day, team members at Century Park Associates choose to go beyond their job descriptions, exceeding expectations, on behalf of their residents. They have learned that those who go the extra mile receive rewards happiness of heart and peace of mind.

Cook/ Prep Cook/ Sous Chef

Bonanno Conepts

The Sous Chef is responsible for upholding Bonanno Concepts standards in the restaurant at all times by maintaining a consistent culinary operation. This involves working with the Executive Chef to create a culture of learning that teaches all employees the importance of sanitation and Health Code, kitchen procedures, and overall safety. This also includes assisting the Executive Chef with ordering the right amount of product for the projected week of sales, monitor food cost, and inputting invoices. The Sous Chef will oversee preparation and execution of all food and be held accountable along with the Executive Chef for overall food quality, along with working with the Executive Chef to staff the restaurant with the appropriate amount of people, ensuring successful service each day. The Sous Chef must assist in all training and development of culinary staff and any necessary paperwork.Focus:<ul><li>Making People Happy by providing Delicious Food</li><li>Train and develop Lead Cook, Cooks and Dishwashers</li><li>Hold Staff accountable for following Procedures</li><li>Continue to improve Culinary Operations at the Restaurant</li><li>Staffing&mdash;Hiring, Firing, Scheduling, completing Paperwork</li><li>Health Code Compliance and providing a Safe Workplace</li><li>Communicate effectively with Executive Chef, BOH and FOH Staff</li></ul>Expectations:<ul><li>Oversee day to day, week to week Culinary Operations of the Restaurant</li><li>Assisting with Labor Cost, making cuts when necessary to keep within Budget</li><li>Oversee continued training and development of all BOH staff</li><li>Ensure high Food Quality and Ticket Time Standards</li><li>Help coordinate the execution of any BEO, Off Site Catering or Special Event</li><li>Effectively Communicate with Corporate Office</li><li>Maintain all BOH Invoices and ensure that all items are accounted for</li></ul>Please submit your resume for consideration.Job Type: Full-timePay: $26.00 - $32.00 per hourBenefits:<ul><li>Dental insurance</li><li>Health insurance</li><li>Vision insurance</li></ul>Work Location: In person

Mezzan Holding Company

Job Purpose:The Head Chef is responsible for the execution, control, and supervision of kitchen operations within assigned units, ensuring that food production, quality standards, cost control measures, and food safety requirements are consistently achieved in line with directives established by the Executive Chef. The role ensures disciplined implementation of production plans, efficient utilization of resources, and effective supervision of kitchen teams, maintaining operational continuity, service readiness, and compliance with all applicable statutory, regulatory, local authority, and certified food safety management system requirements.Responsibilities:<ul><li>Plan and organize daily and weekly production requirements based on approved menus, forecasts, and directives from the Executive Chef.</li><li>Align kitchen operations with production schedules, service timelines, and operational priorities.</li><li>Ensure manpower readiness and proper allocation across kitchen sections.</li><li>Ensure strict implementation of approved recipes, portion standards, and presentation guidelines</li><li>Enforce compliance with culinary procedures and production specifications across all kitchen sections.</li><li>Conduct routine checks and immediately address deviations from established standards.</li><li>Monitor food cost, portioning, and material utilization within assigned operations.</li><li>Enforce portion control and minimize wastage through disciplined kitchen practices.</li><li>Track consumption patterns and escalate variances, shortages, or overproduction.</li><li>Oversee day-to-day kitchen operations and workflow across all sections.</li><li>Ensure timely preparation, production, and availability of food items.</li><li>Maintain operational readiness of kitchen facilities, equipment, and manpower.</li><li>Implement immediate corrective actions within operational authority and escalate critical issues.</li><li>Ensure all kitchen activities are conducted in compliance with applicable statutory, regulatory, local authority, and certified food safety management system requirements.</li><li>Enforce hygiene, sanitation, and safe food handling practices across all kitchen operations.</li><li>Monitor proper storage, labeling, stock rotation (FIFO/FEFO), and handling of food items.</li><li>Identify operational requirements related to ingredients, materials, and production needs and escalate to the Executive Chef.</li><li>Support execution of catering, events, and special production requirements as directed.</li><li>Coordinate with store and procurement teams through proper channels for material availability.</li><li>Supervise CDPs, DCDPs, Commis, and kitchen support staff.</li><li>Allocate tasks and manage workflow across kitchen sections.</li><li>Enforce discipline, grooming, hygiene, and safety standards.</li><li>Provide on-the-job guidance and support to maintain performance standards.</li></ul>SkillsEducation &amp; Experience:<ul><li>Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or related discipline (required)</li><li>In exceptional cases, candidates without the minimum academic qualification may be considered based on relevant work experience, demonstrated capability, and consistent performance, subject to management approval (this does not apply to roles requiring mandatory professional or technical qualifications)</li><li>Food Safety / HACCP Level 2 or Level 3 (required)</li><li>Minimum 7&ndash;10 years of progressive kitchen experience within catering, restaurant, or multi-site food service operations</li><li>Of which, at least 3&ndash;4 years in a supervisory role (Head Chef / Sous Chef / Senior CDP level)</li><li>Experience in:</li><li>Managing day-to-day kitchen operations across single or multiple production sections</li><li>Executing high-volume food production in restaurant, catering, or central kitchen environments</li><li>Implementing and enforcing standard recipes, portion control, and food presentation standards</li><li>Monitoring and controlling food cost, material usage, and wastage</li><li>Supervising and coordinating kitchen teams across multiple sections</li><li>Ensuring compliance with food safety, hygiene, and HACCP standards</li><li>Handling production planning based on menus and operational demand</li><li>Supporting catering operations, events, or contract-based food service delivery</li></ul>Application Question(s):<ul><li>Do you have a minimum of 7 years of progressive kitchen experience in catering, restaurant, or multi-site food service operations?</li><li>Do you have at least 3 years of experience in a supervisory role (Head Chef, Sous Chef, or Senior CDP) managing kitchen teams?</li><li>Do you currently hold a valid Food Safety / HACCP Level 2 or Level 3 certification?</li><li>Do you have experience managing high-volume food production operations (e.g., large restaurants, catering, or central kitchens)?</li><li>Do you have hands-on experience in food cost control, portion enforcement, waste reduction, and adherence to food safety standards (FIFO/FEFO, hygiene compliance)?</li></ul>Work Location: In person

Head Chef

Inspire Management Training Center

We are seeking a highly skilled and creative Executive Chef to lead the kitchen operations, oversee food preparation, and manage culinary teams. The Executive Chef is responsible for menu planning, food quality, kitchen management, cost control, and ensuring high standards of hygiene and customer satisfaction in a hotel, restaurant, or catering environment.Key Responsibilities<ul><li>Lead and manage all kitchen operations and culinary staff</li><li>Design and develop menus based on seasonality, trends, and customer preferences</li><li>Ensure high standards of food quality, taste, and presentation</li><li>Supervise food preparation, cooking, and plating processes</li><li>Manage food cost, inventory, and kitchen budget control</li><li>Ensure compliance with health, safety, and hygiene standards (HACCP)</li><li>Train, mentor, and evaluate kitchen staff performance</li><li>Coordinate with F&amp;B management for events and special functions</li><li>Monitor stock levels and order kitchen supplies as needed</li><li>Maintain cleanliness and organization of kitchen areas</li></ul>Requirements<ul><li>Minimum 5&ndash;10 years of experience in professional kitchen operations</li><li>At least 2&ndash;3 years in a senior chef role (Sous Chef or Executive Chef Assistant)</li><li>Culinary degree or diploma from a recognized culinary institute is preferred</li><li>Strong knowledge of international cuisines and modern cooking techniques</li><li>Experience in menu planning, food costing, and kitchen budgeting</li><li>Strong leadership and team management skills</li><li>Knowledge of HACCP, food safety, and hygiene standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Excellent creativity, presentation, and attention to detail</li><li>Strong communication and organizational skills</li><li>Experience in luxury hotels, fine dining, or large-scale catering is preferred</li><li>Ability to manage multiple kitchen sections efficiently</li></ul>Job Type: Full-timePay: QAR7,000.00 - QAR11,000.00 per monthEducation:<ul><li>Primary (Preferred)</li></ul>Experience:<ul><li>Kitchen Operation: 5 years (Required)</li></ul>Language:<ul><li>english (Required)</li></ul>Location:<ul><li>Qatar (Required)</li></ul>Work Location: In person

Executive Chef

Search 1195+ Catering sous chef jobs near you this May. New roles added regularly across leading industries. Apply today.

1195 catering sous chef jobs Near Me

Sous Chef

Sous Chef / Line Cook

Executive Sous Chef

Cook/ Prep Cook/ Sous Chef

Sous Chef

Head Chef

Executive Chef