Three Leaf Catering Company
Hospitality
SousChef(KitchenManager)
“Sous Chef (Kitchen Manager) at Three Leaf Catering Company. Lead hands-on food production. Execute menus with precision”
Industry & Context.
Evenings, Weekends, Peak service periods
What They're Looking For.
Must Have
Associate's or Bachelor's degree in Culinary Arts or equivalent professional experience, 3–5 years progressive culinary experience, Demonstrated experience leading teams, Expert-level understanding of food safety, Expert-level understanding of sanitation, Expert-level understanding of production systems
Nice to Have
American Culinary Federation (ACF) certification, Experience in collegiate dining, Experience in institutional dining, Experience supporting large-scale service models, Experience supporting multi-station service models
What You'll Do.
Lead hands-on food production
Execute menus with precision
Adjust menus in real time
Ensure consistent quality
Oversee on-site catering events
Serve as culinary leader
Direct culinary staff
Support culinary staff
Coordinate production schedules
Manage prep allocation
Adjust plans proactively
Maintain food safety standards
Maintain sanitation standards
Ensure proper handling
Ensure proper transport
Ensure proper service practices
How You'll Work.
Team & Collaboration
Event teams; Culinary staff
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