Catering Sous Chef at Lago – Cleveland, Ohio

Catering Sous Chef

We are seeking a talented and dedicated Catering Sous Chef to join our dynamic culinary team. This role offers an exciting opportunity to contribute to high-quality catering events, ensuring exceptional food preparation and presentation. If you are passionate about culinary excellence and thrive in a fast-paced environment, we invite you to apply and become part of our innovative team.

Key Responsibilities:

- Assist the Head Chef in planning, preparing, and executing catering menus for various events

- Supervise and coordinate kitchen staff to ensure timely and efficient food production

- Oversee food quality, presentation, and safety standards in accordance with health regulations

- Manage inventory, order supplies, and control food costs to optimize resources

- Train and mentor junior kitchen staff to maintain high standards of culinary skills and professionalism

- Collaborate with event coordinators and clients to meet specific dietary and presentation requirements

- Ensure cleanliness and organization of the kitchen area at all times

Skills and Qualifications:

- Proven experience as a Sous Chef or similar role in catering or hospitality industry; weddings, corporate and social events

-Strong knowledge of culinary techniques, food safety, and sanitation standards

- Excellent leadership and team management skills

- Ability to work under pressure and adapt to changing priorities

- Exceptional attention to detail and creativity in food presentation (must be able to show pictures)

- Good communication and interpersonal skills

- Culinary degree or relevant certification is preferred

Join our team and enjoy a vibrant work environment that values innovation, teamwork, and professional growth. We offer competitive compensation, opportunities for advancement, and a chance to showcase your culinary talents at a variety of prestigious events.

• 30-40 hours per week, days and nights in-season/off season fluctuates between catering, prep and line cook hours
• Need to be efficient in small and large catering jobs
• Work off of par sheets,
• Execute hot and cold items,
• Prepare ahead of time for drop offs and in the moment for chef led stations.
• Need to be able to cook for small 15 person groups as well as 300-400 person groups and execute both at the same level.
• Prefer someone that has worked on the line and done catering.