Catering Sous Chef

3 years

Join Our Team

Were thrilled to share that Catering Connection is now under the ownership of Santa Barbara locals Charlie and Kathleen Schaffer, founders of the renowned hospitality company Schaffer LA. With a deep appreciation for our legacy, theyre dedicated to upholding the exceptional quality, personalized service, and thoughtful care you've come to expectwhile infusing new energy and a shared love for creating unforgettable events.

Catering Connection is a full-service catering and event company proudly based in Santa Barbara. We specialize in high-end events, showcasing seasonal, locally sourced ingredients and delivering exceptional service. We value professionalism, strong teamwork, and bringing joy to every event we serve.

Summary/Objective

We are seeking a skilled and organized Sous Chef to support our catering operations. This role is ideal for a culinary professional who thrives in a fast-paced environment and can juggle kitchen responsibilities with the coordination of deliveries and team schedules. Youll work closely with the Executive Chef to ensure seamless event preparation and execution, while also playing a key role in logistics and kitchen leadership.

Teamwork

All team members at Catering Connection are expected to assist with unloading vans and trucks at the start of the event and reloading them at the end.

CHEGG

Creativity, Hospitality, Excellence, Genuine, Genius

Essential Functions

• Assist the Executive Chef in planning and executing all catered events, from prep to plating.
• Supervise, support and work with kitchen staff, ensuring high-quality food production and clean presentation. This is a very hands-on position.
• Oversee kitchen schedules to align with event timelines, staffing needs, and prep requirements.
• Coordinate and lead food production and packaging for off-site deliveries, ensuring accuracy and timeliness.
• Oversee delivery logistics, working with Chef, drivers and event teams to ensure smooth transportation and setup.
• Maintain a clean, organized, and health-code-compliant kitchen environment.
• Help with inventory management, vendor ordering, and receiving of goods. Ensure FIFO is being practiced.
• Step into the lead role when the Executive Chef is off-site or unavailable.

Other Essential Functions

• Work with the warehouse on packing/unloading. Make sure all equipment is stored and sent out both clean and in excellent working order. Bring to Chefs attention all broken/cracked/scratched items.
• Work at events, on kitchen prep, and in the warehouse.
• Maintain a company culture and promote a positive work environment.
• Manage events and train on-site chefs to execute each event menu properly.
• Provide training and support to staff, ensuring excellent food standards and procedures are maintained.
• Utilize and maintain company-developed systems, inventories, programs, and initiatives.
• Maintain budgets, compliance guidelines, company standards, and practices.
• Attend BEO (Banquet Event Order) meetings and check and update packing notes.
• Work with the Sales and Staffing Coordinator on staffing requirements for events.
• Work with the Catering Connection team on service plans, event rental equipment, expo sheets, timelines, diagrams, and other event production documents.
• Manage inventory for soft beverage, beer, wine and liquor, and disposable items.

At Events

• Review the BEO (Banquet Event Order) carefully and follow the general instructions provided.
• Create a positive event experience for all.
• Determine with Chef your role at each event. Some events will involve food production and service, while others will include delegation and staff management to ensure quality and timeliness. Working expo during plating.
• Train event chefs and KAs on site. Once proficiency in the role is achieved, create a training manual. This will include developing and documenting standard operating procedures for set-up, consistency, sanitation, breakdown, and everything in between.
• Ensure smooth implementation of a deep-frying SOP, including proper set-up with floor covering, emergency clean-up spills, oil cooling and transportation, and safety.
• Ensure smooth implementation of a hand wash station/protocol.
• Responsible for striking and breaking down events, including wrapping and packing equipment and beverage inventory and loading the van/truck. Ensure no breakage in transport with safe and organized packing.
• Work respectfully and productively with clients and Catering Connection front-of-house staff. Engage with Captains to ensure coordination and production planning are executed as decided. Understand the need and when to pivot a plan based on unexpected circumstances.

Qualifications

• 3+ years of culinary experience, with at least 2 years in a leadership or supervisory role.
• Previous experience in catering, banquets, or off-site events preferred.
• Strong organizational and communication skills.
• Comfortable managing schedules and coordinating deliveries.
• Valid drivers license required.
• ServSafe certification or equivalent required.

Other requirements

• Access to both email and phone communications.
• Ability to download and use the Staffmate App to manage availability and schedule; accepting or declining jobs through the app is required.
• Reliable and flexible to work day shifts, event shifts, weekdays, and weekends.
• Reliable transportation to and from the venue.
• Prompt and responsive in accepting job assignments.
• May occasionally be asked to drive or participate in a carpool for jobs that require travel.
• Ability to drive the company vans is required.

Competencies

• Thoroughness.
• Leadership.
• Communication Proficiency.
• Presentation Skills.
• Attention to Detail.
• Knife Skills
• All Basic Cooking Techniques

Supervisory Responsibility

• This position supervises department staff and is responsible for training and implementing/ supporting all food production.

Work Environment

• Flexible schedule required, including evenings, weekends, and holidays based on event calendar.
• Fast-paced kitchen and off-site event settings.

Physical Demands

• The employee is required to stand for long periods, walk, bend, and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect at close and distance ranges. The position requires the ability to use arms and hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc., and lift up to 50 lbs.

Position Type/Expected Hours of Work

• This position regularly requires long hours and weekend work.
• Travel
• Some travel may be required to Solvang, Santa Ynez, Ojai, Ventura, Malibu, occasionally LA.
• California Class C drivers license with clean DMV record.

Compensation: Salary ($75,000.00 - $85,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off

Ability to work in a fast paced environment

Teamwork

Logistics Coordination

Event Management

Problem Solving

Adaptability to Changing Circumstances

Training and mentoring staff

Inventory Management

Customer Service Orientation

Time Management

Attention to Health and Safety Standards

Flexibility in work schedule

Effective Communication With Clients and Team Members

Reliability and Punctuality

Read more