INTRODUCTION / /
The Operations Sous Chef at Limelight Catering plays an integral role in the day-to-day success of the culinary operations.
This role manages the operations related to menu quantification, labor prep lists, staff management, and ensuring the high-quality execution of dishes for various events.
Position Title : Operations Sous Chef, Limelight Catering
Reports To : President, Limelight
KEY RESPONSIBILITIES / /
- Receive, acknowledge, and process menus pushed through the CXP system from sales to culinary team.
- Work closely with Kitchen Producer to quantify confirmed menus as they are pushed through CXP.
- Through successful quantification review, reduce production errors and event relays.
- Work closely with Kitchen Producer to create daily prep-lists and assist with labor planning and management.
- Work closely with Kitchen Producer to create, place, and manage daily culinary good vendor orders.
- Assist in sourcing specialty items as requested by sales.
- Act as communications lead between culinary team and other departments (sales / warehouse / staffing). Respond and act on Slack messages, CXP change requests, and update the culinary team as necessary.
- Manage kitchen operations to ensure efficient workflow, timely production, and quality control.
- Lead and mentor kitchen staff, including cooks, prep cooks, and kitchen assistants.
- Collaborate with vendors, suppliers, and internal teams to source quality ingredients and products.
- Assist in planning and executing large-scale events, high-volume catering functions, and off-site productions.
QUALIFICATIONS + SKILLS / /
- Culinary degree or equivalent certification from a recognized culinary institute.
- Strong understanding, knowledge, and experience in off-premise catering operations.
- Strong culinary skills, including advanced cooking techniques (including off-site save cooking), menu development, and food presentation.
- Knowledge of the catering software program, CaterXpert, is a plus.
- Leadership abilities to motivate and manage a diverse team in a fast-paced environment.
- Excellent communication, organization, and problem-solving skills to coordinate with teams and clients.
- Knowledge of food safety regulations, sanitation protocols, and best practices in kitchen management.
- Ability to multitask, prioritize tasks, and meet deadlines under pressure.
- Creativity, innovation, and a passion for delivering exceptional culinary experiences.
- Flexibility to work evenings, weekends, holidays, and off-site events as needed.
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