Sous Chef Colette's Catering & Events - 3.8 Fullerton, CA Job Details Full-time $28 - $32 an hour 1 hour ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Menu design Assisting with meal planning Line cook experience Google Docs Team supervision Interpersonal skills Budget control Food Safety Manager Certification Spreadsheets Writing skills Basic math Managing catering events Supervising experience Kitchen cost control Attention to detail Organizational skills Managing kitchen staff Menu costing Restaurant cost management Hotel experience Menu pricing Time management Full Job Description

ABOUT COLETTE'S CATERING & EVENTS

Our team members are passionate about their jobs, upholding our Brand Promise of "Total satisfaction for every special occasion" and treating each other like family. We love what we do, we aim to be great, and we set ourselves to a high standard. We achieve this by offering unparalleled creative cuisine, gracious service, and an unwavering commitment to quality and innovation, ensuring that every detail is tailored to perfection. Our goal is to create a legacy of exceptional hospitality that endures for generations to come.

BASIC PURPOSE

The Sous Chef will work under the direction of the Executive Chef and Executive Sous Chef to lead Culinary Team at Colette's Catering Production Kitchen as well as Offsite Production spaces. Assists leadership in supervising the production of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and profitability of Colette's Catering & Events.

ESSENTIAL DUTIES & RESPONSIBILITIES

Responsibilities Include but are not limited to the following:

• Assist managers in supervision and training of culinary team members including quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
• Assist managers in determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving.
• Leading production schedule to coordinate with event timelines and serving hours so that excellence, quality, temperature, and appearance of food are preserved.
• Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques.
• Helps receive products from vendors and checks accuracy of invoicing and quality of inventory.
• Storing food properly and safely by marking dates and items.
• Reporting necessary equipment repair and maintenance.
• Correctly preparing all food served following standard recipes and special dietary concerns; portioning food for serving.
• Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation.
• Maintaining daily production records
• Completing food temperature checks before service.
• Participate in inventory and cost control measures as directed by Executive Chef.
• Supervising culinary team rest and meal breaks.
• Participate in Department and Management Meetings as required, attend BEO meetings in the absence of the Exec Chef or Executive Sous Chef
• Ensure good communication between Sales, Operations, Kitchen, and Warehouse.
• Knowledge in executing catering progressive prep list using calculations for accuracy and reduction of waste tracking previous events and make adjustments for the future event.
• Maintains employees engaged with weekly cleaning projects and closing check list.

ADDITIONAL REQUIREMENTS

Display Excellent organizational skills, time management and attention to detail Ability to work in high-stress environment Strong ability to multi-task and High sense of urgency Attendance- must be able to maintain a regular and reliable attendance record Possess basic math skills, including knowledge of fractions, needed to mix recipes, weigh ingredients, and produce production and budget costs Work both independently and in a team environment, minimally supervised Menu Writing and Costing Experience Friendly, professional, self-motivated, confident, dedicated to quality work Knowledge in Excel and Google doc.

MINIMUM QUALIFICATIONS

(KNOWLEDGE, SKILLS, AND

ABILITIES

) Progressive experience in hotel or catering with high volume food preparation Supervisory Experience Excellent verbal and written communication skills

• Maintain Current Managers Food Handling Certification
• Maintain a clean driving record and ability to self-transport to and from Events

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work environment will be a Catering Kitchen, indoor and outdoor environment, including off-site Event Production Spaces and Kitchens. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives).

SCHEDULE

Production schedule and Events to be determined by business needs, primarily Tuesday - Saturday. Weekends and Holidays will be required based on event needs.

Pay:

$28.00 - $32.00 per hour Expected hours: 40.0 per week

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Experience:

Culinary:

1 year (Preferred) Ability to

Commute:

Fullerton, CA 92831 (Preferred) Willingness to travel: 25% (Preferred)

Work Location:

In person