- Professional
- Ufficio in Whippany
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 $25.00-28.00
- 401(k)
- Dental insurance
- Food provided
- Health insurance
- Paid time off
- Vision insurance
