Sous Chef of Catering - Full Time Salary

Reporting to the Executive Chef of Catering and working closely with the rest of the Contigo Catering team, the Sous Chef assists in the planning, organizing, training, and leadership necessary to achieve objectives in line with company goals regarding costs, employee retention, food execution, and cleanliness & sanitation while delivering unique, excellent meals that our clients rave about. They also get the chance to show off their skills and play key roles in special events, such as whole animal roasts at outdoor events or a live fire exhibition at the Austin Food & Wine Festival. If you haven't yet, you should check out our instagram to see some of the work we do! We pride ourselves in the food we put out -- always leading in culinary excellence through uniqueness, elegance & organization.

As such, the ideal candidate has a strong track record of quality, is creative, adept at keeping track of multiple clients and communicating proactively with each player, and is capable of having fun while maintaining a high standard of accountability at every stage of our process. We are a small, tightly knit team that enjoys good food and values good people.

Location

Our office, kitchen, and warehouse are located in Southeast Austin at 3709 Promontory Point Drive, Suite B201, Austin Texas 78744. This role works out this address for all prep duties, but also involves travel to and presence at various event spaces throughout and around Austin, particularly downtown, Westlake, and Dripping Springs. As such, reliable transportation is required. Occasionally, travel to event locations like Marfa is required, and team support for transport is provided. Our policies also build in some flexibility for work from home hours based on week-to-week event loads.

Schedule
Full-time, 40-50 hours per week, exempt position. Preparation hours generally fall between 9 am and 5 pm Tuesday through Saturday, though exact hours vary based on event schedules. This individual usually works two events a week on average. Night and weekend availability is definitely required, though it varies and includes nights off unlike usual restaurant commitments.

Compensation

Base salary of $60K - $70K annually, commensurate with experience. This role also features incredible benefits: health & dental, unlimited paid vacation, paid holiday schedule, mileage and parking reimbursements, discretionary bonuses, swag, and more.

Day-to-Day Ownership

This is an opportunity to impact and elevate the entire company on a daily basis. The Sous Chef’s day-to-day will reflect current events and ongoing priorities, but can generally be designated within and held accountable to the following:

> Kitchen Management

• Support the Executive Chef in the execution and development of the vision for Contigo Catering’s kitchen operations.
• Maintain intimate knowledge of the ingredients and execution of all recipes that are created on all catering menu items, referencing proprietary Contigo Austin recipes when needed.
• Manage kitchen and personal organization in such a way as to enable the Contigo Catering kitchen to function smoothly and without interruption. Including detailed notes, clear communication, and procedural consistency.
• Lead by example, always. Maintain standard of excellence as an example to the kitchen staff, including:
  • Timeliness
  • Proper equipment (knives, notebook, pen, etc.)
  • Demonstrating and teaching proper technique
  • Demonstrating and teaching cleanliness & safety standards
• Meet with Executive Chef on a weekly basis prepared with:
  • Staff updates
  • Operational update from previous week
  • Maintenance & Equipment needs/concerns
• Update weekly log as needed.
  
  

> Inventory Management

• Be aware of the regular inventory for all food products & kitchen/catering equipment in the kitchen.
• Manage and organize all leftovers from recent events, repurposing, freezing, saving, or using what you can.
• Maintain an accurate and detailed knowledge of all costs & pricing; update cost changes in software & update client prices.
• Communication with Executive Chef & Sales Team on inventory, especially in regards to what needs to be sold, what is in excess in the freezer, what is ready/seasonal. Weigh in on amounts for menus and ordering at production meeting in particular.
• Daily update of inventory spreadsheet with regard to current pricing and all new invoices.
• Using Bookkeeping Codes on all invoices/receipts & delivering to bookkeeper/office (or forwarding via email) immediately following the event (or as acquired).

> Event Production & Working Events

• Prepare and plate tastings for clients are (essentially like running a tiny restaurant for six people at a time).
• Perform all prep necessary for upcoming events to run smoothly, in accordance with Executive Chef instructions and event details (breaking down cases of vegetables, packing and labeling ingredients, loading into coolers, etc.).
• At the event, either check in with the Executive Chef or assume Lead Chef duties with the event staff. Contribute to pre-shift meeting led by Sales & Client Service Manager and Onsite Event Manager. Unpack prepped items, set up the kitchen, figuring out what needs doing to stick to the timeline. Work a station throughout the event, ensure all food is properly plated and sent out. Pack and label any leftovers in accordance with company standards and safety guidelines. Assist with other duties as needed (cutting cake, refreshing stations, sharing menu or process interactively with guests, or otherwise). Clean up and ensure all trash is removed in accordance with company, venue, and rental guidelines.
• Lead by example at every event; carry yourself in a way that best represents Contigo Catering in a positive light, at all times. This includes every interaction with not only guests & clients, but all catering staff, front & back of house. Keep in mind those around you and be professional in attitude, language & demeanor. Come dressed & prepared appropriately for every event.
• Meet with Management & Sales Team on a weekly basis prepared with
  • Review Past Events (1 week) regarding: food amounts served, execution at the event, quality on all items, guest comments, client feedback.
  • Discuss Upcoming Events (2 weeks) regarding: menu planning, prep sheets, execution, staffing needs on-site, equipment needs on-site, food amounts.
  • Set Weekly Goals
• Attend and work events as scheduled.
  
  

> Staff Management

• Lead or assist with kitchen and event staff training as needed.
• With Kitchen Staff,
  • Daily management of staff, including stages.
  • Collaborate with Executive Chef & Director of Catering to evaluate staff performance.
  • Train new staff, at the kitchen and at parties, in the methods, goals & operational procedures of Contigo Catering.

>Party Staff

• With Event Staff:
  • Provide food education to staff at events about the menu.
  • Maintain healthy, productive, and meaningful relations between the FOH and BOH.

Outcomes

A successful candidate in this role embodies the following:

• Each and every one of our clients is satisfied. You make food that not only tastes amazing, but is beautifully presented, and you do it with consistency. Costs are managed really well, and extra product or waste re-routed with efficiency, quality, and creativity.
• You stay calm and handle change well. You can take directions without hesitation, but are also comfortable stepping into the lead when the Executive Chef isn’t present. You can even interface with clients and event attendees directly when necessary, comfortable sharing your process.
• You are a versatile team player, a resource and guide. You maintain a close connection with the Executive Chef and they can rely on you for support. You maintain high standards, but the team enjoys being around you, and you contribute creative ideas in a collaborative way that doesn’t bring you head to head with Sales & Event staff.
  
  

Qualifications

The ideal candidate has:

• 3+ years of sous chef experience; 5+ years of professional cooking experience. Restaurant experience required. Catering experience is helpful, but not a dealbreaker; we don’t want you stuck in old ways of another company.
• Demonstrated experience of quality and consistency a major plus.
• Exceptional organization, communication, and interpersonal skills; a knack for keeping multiple projects in mind, properly and consistently ensuring that key messages cascade across the team and our client base, keeping everyone in the know.
• Track record of leadership skills and/or team management experience, holding others accountable to goals while working alongside them.
• Proficient computing skills including Google Drive, Microsoft Office, etc.
• Passion for good food and drink, events that inspire, and a volition to provide Texas style hospitality every step of the way.
• Ability to integrate into the culture of Contigo Catering, and be a steward for this company no matter where you are.
• Ability to work a flexible schedule that matches the above description, somethings including evenings, holidays, and weekends in accordance with business demands.

Physical Requirements

• Ability to safely lift up to 50 lbs and engage in medium work, including being on your feet for a full shift
• Ability to type and operate necessary equipment, including cutting, peeling, and other duties that require fingering and dexterity
• Ability to withstand exposure to varying conditions of noise and sound, temperature, and environmental conditions both inside and outside, specifically including heat and cooking over open fire
• Ability to walk amidst varying terrains and perform onside event duties, climbing stairs and ramps, or occasionally stooping, kneeling, pushing, and pulling to assist with event production needs

Please note that Contigo Catering’s offices are ADA compliant, and Contigo Catering will do their best to make accommodations for the qualified applicant with mobility limitations or other disabilities. We encourage everyone of differing abilities to apply, but while doing so, please let us know what accommodations are required in your working environment.

Contigo provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender identity, sex, national origin, age, disability, genetics, marital status, or sexual orientation. We particularly encourage individuals who identify as BIPOC and LGBTQ+ to apply.

The responsibilities and duties listed above are intended to communicate general priorities for this position, but should not be understood as an exhaustive list of all job requirements to be completed through the duration of employment with Contigo Catering.

Think this job is the fit for you? Looking for something short-term? We encourage you to apply! If the listing is still live, we’re still looking for the right person. We look forward to hearing from you!