Catering Kitchen Manager / Sous Chef Hybrid Kristina's Catering Shelby Township, MI About Kristina's Catering Kristina's Catering is an off-site, full-service catering company serving weddings, corporate events, private celebrations, drop-off catering, and large-scale events throughout Metro Detroit. We are known for thoughtful menus, polished presentation, professional communication, and smooth event execution. Our kitchen supports a fast-moving event calendar, so we need someone who can cook, organize, communicate, and help keep production on track. We are looking for a Catering Kitchen Manager / Sous Chef who is hands-on in the kitchen but also strong with organization and details. This is a hybrid kitchen leadership role: approximately 60% hands-on kitchen production and 40% kitchen coordination, ordering, inventory, prep sheets, and administrative support . This is not a desk-only position. The right person must be comfortable cooking, supporting prep, helping with hot food production, checking event details, managing load-outs, and making sure food leaves the kitchen complete, accurate, and on time. Key ResponsibilitiesKitchen Production & Cooking Assist with daily food preparation and cooking for catering events. Support hot food production, cold prep, sauces, sides, salads, proteins, and event-specific menu items. Execute food according to recipes, portions, quality standards, and event needs. Work hands-on production days and event-heavy weeks. Support final daily check outs & food as needed. Maintain high standards for food quality, consistency, cleanliness, and presentation. Kitchen Coordination & Communication Manage and maintain the culinary calendar for upcoming events, production needs, and kitchen deadlines. Help organize production timelines for catering bookings, off-site events, and large banquet services. Review BEOs, menus, prep lists, dietary notes, and special instructions to make sure the kitchen is prepared. Communicate clearly with the culinary team, sales team, operations team, and event staff. Help coordinate kitchen staff schedules and communicate production needs with management. Keep kitchen communication organized, clear, and timely. Ordering, Inventory & Vendor Support Place vendor orders based on upcoming events, production needs, and current inventory. Receive and review vendor invoices accurately. Track purchases and assist with food and beverage cost organization. Conduct weekly and monthly inventory counts. Help maintain proper rotation, storage, labeling, and waste control. Communicate shortages, substitutions, product issues, or ordering concerns in a timely manner. Prep Sheets, Recipes & Kitchen Systems Assist with writing, formatting, and organizing prep sheets. Support recipe organization, costing details, production notes, and kitchen documentation. Help maintain organized kitchen paperwork, event notes, food labels, and production sheets. Support consistency by helping ensure recipes, portions, and prep instructions are clear and followed. Help improve kitchen systems, organization, and daily production flow. Event Load-Out & Quality Control Oversee and support food packing and event load-outs. Check that food products are complete, labeled, portioned, packed properly, and ready on time. Review special dietary meals, menu details, hot boxes, cold items, sauces, garnishes, and event-specific notes. Help ensure nothing leaves the kitchen missing, incorrect, or unclear. Troubleshoot last-minute kitchen needs during busy event days. Work with operations and culinary teams to help events leave the building prepared and professional. Compliance, Safety & Kitchen Standards Support proper food safety procedures, labeling, dating, storage, sanitation, and kitchen organization. Help maintain records related to food safety, health department requirements, staff certifications, and compliance. Keep work areas clean, safe, organized, and inspection-ready. Support company standards for food quality, cleanliness, professionalism, and accountability. Key QualificationsExperience 2-5 years of kitchen, catering, restaurant, banquet, commissary, or food production experience preferred. Strong cooking skills and comfort working hands-on in a professional kitchen required. Catering or banquet production experience is strongly preferred. Experience with ordering, inventory, prep lists, event production, or kitchen leadership is a plus. Must be comfortable working in a fast-paced, high-volume food environment. Technical Skills Comfortable using email, spreadsheets, shared calendars, and digital documents. Proficiency with Microsoft Office, Excel, Word, or Google Workspace preferred. Experience with catering, scheduling, inventory, or food-costing software is helpful. Experience with Total Party Planner, Staff Mate, or similar systems is a plus. Skills & Strengths Strong cooking ability with problem solving kitchen instincts. Excellent organization and attention to detail. Ability to multitask and prioritize during busy production days. Clear verbal and written communication skills. Calm, professional demeanor under pressure. Strong follow-through and accountability. Ability to work independently and take initiative. Comfortable moving between kitchen production, office tasks, inventory, and event load-outs. Reliable, dependable, and willing to jump in wherever needed. Excellent leadership skills with the ability to motivate teams and foster a positive work environment. Education High school diploma or equivalent required. Culinary, hospitality, business, or food service education is helpful but not required. Hands-on kitchen experience, strong organization, and a great attitude are highly valued. Ideal Candidate The ideal candidate has strong culinary background who also understands kitchen flow, timing, communication, and details. This person can jump into production, read a BEO, help write a prep list, check an order, manage load-out details, and keep the kitchen moving without needing constant direction. This role is a great fit for someone who enjoys food, structure, communication, and the fast pace of catering. You should be comfortable working hands-on while also helping manage the systems that keep a busy kitchen organized. Schedule Full-time position. Must have availability during busy production days, event-heavy weeks, and weekends. Schedule may vary based on event calendar and business needs. Catering requires flexibility, especially during peak event season. Work Environment This position works in a catering kitchen and production environment. The role may include time in the kitchen, office, storage areas, walk-in coolers, and loading areas. Candidates should be comfortable standing, walking, lifting, organizing products, reviewing paperwork, assisting with food production, supporting hot food execution, and helping with event load-outs.

Pay:

$57,430.25 - $62,733.20 per year

Benefits:

401(k) 401(k) matching Food provided Health insurance Paid time off Vision insurance

Work Location:

In person