Catering Sous Chef

About the job

Not Eligible for Visa Sponsorship

VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S

Primary Purpose of Position

The Catering Sous Chef supports the planning, preparation, and execution of our catering operations by leading food production, ensuring quality and consistency, and maintaining established culinary, food safety, and service standards. This position performs highly skilled culinary work, assists in supervising kitchen staff, and helps deliver exceptional food and service for a wide variety of university catering events.

Minimum Qualifications

Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position’s role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.

Essential Job Functions

At Grandview Catering & Events, food is more than a meal – it’s an experience. We pride ourselves on crafting elevated, seasonal fare that balances modern culinary trends with classic comforts. Operating out of the premier Grandview Ballroom overlooking Appalachian State University, our kitchen delivers everything from intimate, high-end fine dining plated dinners to high-volume, scratch-cooked banquets and off-site events. We are committed to quality local ingredients, sustainable kitchen practices, and culinary excellence.

We are seeking a talented, culinary-driven Catering Sous Chef to step into a leadership role in our back-of-house operations. If you thrive in a fast-paced kitchen, possess a sharp eye for plate presentation, and want to help shape unforgettable food experiences alongside a dedicated team of chefs, we want to hear from you.

Responsibilities include but are not limited to:

• Culinary Production: Prepare high-quality menu items and lead active line cooking for banquets, catering events, and special functions.

• Station Setup & Workflow: Prepare kitchen areas, prep stations, and event setups to keep food preparation and service running efficiently.

• Leadership Support: Collaborate directly with the Executive Chef and Sous Chef to direct daily production, train kitchen staff, and guide student workers.

• Team Adaptability: Step into various back-of-house roles as needed to ensure complete team success during high-volume pushes.

• Standards & Consistency: Strictly adhere to menu standards, standardized recipes, yield specifications, and ServSafe protocols.

• Quality Assurance: Monitor taste, temperature, and plate presentation to ensure every dish meets our quality standards.

• Food Safety Management: Uphold safe food handling, storage, temperature logging, and proper sanitation practices throughout the shift.

• Multitasking & Timing: Manage shift priorities, balance multiple prep lists, and consistently meet strict event timelines under pressure.

• Proactive Communication: Maintain clear, ongoing dialogue with leadership and team members regarding event status, prep needs, and new ideas.

• Positive Culture: Foster a respectful, professional, and collaborative work environment across the entire kitchen staff.

Working at Appalachian State University comes with a variety of benefits designed to support and enhance your employment experience:

• Comprehensive Health Plans: access a range of health insurance options, including medical, dental, and vision coverage

• Retirement Plans: utilize these to help you secure your financial future

• Paid Time Off: including vacation, sick leave, and holidays to help you balance work and personal life

• Professional Development: take advantage of tuition waiver programs for professional development and further your education

• Wellness & Health Programs: tap into various wellness initiatives and resources, including free gym membership, to help you strive for a healthy lifestyle

• Employee Assistance Programs: access free support services for personal and professional challenges, including counseling and financial advice

Knowledge, Skills, & Abilities Required for this Position

• Core Cooking Techniques: Solid foundation in line cooking, prep, and scratch cooking, with experience in high-volume banquets or upscale dining environments.

• Eye for Quality & Detail: Pride in producing high-quality food, following standardized recipes, and delivering clean, appealing plate presentations.

• Adaptability & Cool Under Pressure: Strong time-management skills with the ability to prioritize tasks, meet strict service times, and stay collected during busy event rushes.

• Emerging Leadership & Mentorship: Eagerness to guide, support, and communicate effectively with prep cooks, utility staff, and student workers in a collaborative kitchen atmosphere.

• Kitchen Efficiency & Operations: Basic understanding of inventory management, product storage, waste reduction, and proper station setup.

• Safety & Sanitation: Dependable knowledge of ServSafe guidelines, safe knife handling, proper food holding temperatures, and overall kitchen cleanliness.

• Drive & Growth Mindset: A positive attitude, a passion for food, and a strong work ethic with a desire to sharpen your skills and advance your culinary career.

Preferred Qualifications

• 2+ years of experience and applied knowledge in a similar role

• Bachelor’s degree in culinary science or relevant field

• Culinary School/ACF Certification

• ServSafe certification – or willingness to obtain it 1 year of employment

• Menu and plate design experience

• Knowledge of purchasing methods and procedures is preferred

Required Functional Competencies to Successfully Perform Job Duties.

Knowledge-Technical:

• Prepares several menu items simultaneously, including both hot and cold items.

• Follows specific instructions related to preparing foods for regular or modified diets/menus.

• Ensures adequate kitchen and food supplies, and equipment repair.

• Prepares, seasons, cooks and bakes the full range of foods that meet the standards of taste, temperature, appearance, texture and diet requirements.

• Seeks out knowledge of improved products or methods and passes that information to the team.

• Understands preparation of large quantities of food, sanitation, weights, measures, and service techniques.

• Notifies manager of any equipment needs

• Provides management support to ensure adherence to work rules, standards, and guidelines.

• Follows health laws in the preparation, holding, and storing of food.

Safety and Health Compliance:

• Uses food handling, storage and rotation techniques to avoid cross-contamination and recognize critical control points.

• Inspects work products and assists in food service and kitchen clean up procedures.

• Follows state, university and Grandview policies and procedures.

• Practices good personal hygiene by coming to work clean, no body odor, appropriate hair restraint, clean shaven or beard/mustache no longer than 1/8 inch, no nail polish. Hands washed, sanitary gloves worn/changed, and food handled according to state health laws.

• Stores food according to state health laws.

• Ensures work areas are maintained by removing dirt/dust/stains, wiping up spills quickly.

• Stores and labels cleaning supplies appropriately.

• Enforces and informs others of appropriate health and sanitation guidelines.

Customer Service:

• Recognizes potential problems in service, and addresses and resolves promptly and respectfully.

• Give management team feedback on issues to enhance customer experiences.

• Greets customers pleasantly with a smile and good eye contact and enthusiastically.

• Provides customers with correct information and or guidance as needed.

Supervisory skills:

• The ability to delegate tasks to others as necessary

Work Schedule/Hours

• Varying schedule based on demand and event schedule

• Weekend work required

• All Grandview Catering & Events employees are required to work special campus events as needed, including home football games

• Overtime may be required based on the business demands

Number of Hours Per Week

40+ (varying schedule with required overtime based on demand and event schedule)

Physical Demands of Position

To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Competency Level Statement

If no applicants apply who meet the required competencies, then management may consider other applicants at a lower competency level.

Special Instructions to Applicants

Please attach these documents to your application:

• Resume

• Cover Letter (optional)

Include in your application a list of 3 professional references with contact information included