Description

Sous Chef

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people - chefs, hospitality veterans, managers and creators - who believe in the power of treating our guests like family and our restaurants like home.

Schedule Requirements

This position requires a flexible schedule based on business and event needs. The Sous Chef must be available to work early mornings, evenings, weekends, holidays and extended event hours as required.

LOCATION: Catering and Events Commissary, otherwise known as C&E

FLSA: EXEMPT

TYPE: FULL-TIME

Position Summary

The Catering & Events Sous Chef is responsible for the day-to-day culinary operation of the C&E commissary and plays a key leadership role in the successful production and execution of offsite catering events.

This position requires a strong catering background and a clear understanding of how offsite culinary operations differ from traditional restaurant kitchens. The Sous Chef must be comfortable managing high-volume production, multiple simultaneous events, drop-off catering, deliveries, event packing and loadout, remote kitchen setups and onsite execution.

The ideal candidate is highly organized, calm under pressure and comfortable taking ownership of a fast-paced operation while helping train and develop the culinary team for successful offsite execution.

Essential Duties and Responsibilities

The essential functions include, but are not limited to, the following:

Commissary Operations

Oversee the day-to-day culinary operation of the Catering & Events commissary.
Manage daily prep priorities, production schedules, staffing assignments and kitchen workflow to ensure production is completed accurately, safely and on schedule.
Maintain high standards of food quality, consistency, sanitation, organization and overall commissary readiness.
Serve as the primary culinary leader in the commissary when the Executive Chef is working offsite or at other company accounts.
Make sound operational decisions and escalate significant issues when appropriate.
Take a proactive approach to equipment, facility and maintenance needs.
Assist with purchasing, inventory, product rotation and proper utilization of food and supplies.
Monitor food cost and waste through accurate ordering, production planning, cross-utilization and proper storage.

Catering Production and Execution

Lead culinary production for a wide range of catering formats including plated dinners, buffets, stations, receptions, corporate catering, drop-offs, festivals and large-scale events.
Review BEOs, menus and event details and translate them into production schedules, prep lists, event timelines, packing lists and equipment needs.
Ensure all food leaving the commissary is properly portioned, packaged, labeled, staged and accounted for.
Oversee drop-off catering and delivery execution, including timing, setup instructions and quality control.
Ensure proper hot and cold holding, cooling, reheating and transport procedures are followed.
Anticipate event needs before departure and identify potential shortages, timing conflicts or execution challenges.

Offsite Culinary Leadership

Lead or support culinary execution at offsite events as assigned.
Set up and operate temporary or remote kitchens safely and efficiently.
Demonstrate proficiency in hot-box cooking, reheating, finishing, holding and plating in nontraditional kitchen environments.
Organize efficient plating lines, buffet production, action stations and remote kitchen workspaces.
Oversee culinary load-in and loadout procedures as needed.

Training and Team Leadership

Lead by example and promote professionalism, teamwork, accountability, team spirit and a strong work ethic.
Supervise and support cooks and other culinary team members.
Assist with hiring, onboarding, training and ongoing development of culinary staff.
Teach staff proper catering production methods, event packing, organization, hot-box cooking, remote kitchen setup and offsite execution.
Help build repeatable systems and standards that improve consistency across events.
Provide clear daily direction and ensure assignments and expectations are understood.
Step in and support other areas of the operation as needed during periods of high volume, staffing changes or unexpected operational needs.

Communication and Administration

Maintain strong communication with the Executive Chef, Catering Manager, sales and event teams, culinary leadership and staff.
Proactively communicate changes, shortages, staffing concerns, timing issues and operational risks.
Participate in menu planning, event planning and operational meetings as needed.
Complete administrative duties including production documentation, ordering, inventory, scheduling support and related kitchen records.
Support One Off Hospitality’s operating standards, core values and service philosophy.
Perform other work-related duties as assigned.

Physical Demands and Work Environment

Ability to stand and work for extended periods, generally 8–10 hours or longer during event execution.
Ability to lift, carry, move and handle equipment and product weighing up to 50 pounds.
Ability to operate commercial kitchen equipment safely.
Ability to work in commissary kitchens, temporary kitchens, outdoor event environments and other offsite locations.
Ability to work in varying temperatures and conditions associated with production kitchens, loading areas and outdoor events.
Ability to remain flexible as job demands, schedules and event needs change.
Must be able to tolerate potential allergens including peanuts, eggs, dairy, gluten, soy, seafood and shellfish.

Requirements

Minimum Qualifications (Education, Experience, Skills)

Culinary school or equivalent work experience
Minimum 3 years of management experience
Minimum 3 years catering experience
ServSafe Certification required
Illinois Manager Food Sanitation Certification required
Illinois Allergen Certification required
Ability to handle stress under pressure
Willingness to maintain a clean, healthy, and safe working environment
Ability to coordinate multiple activities with attention to detail
Ability to work independently, with minimal supervision

One Off Hospitality Group

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