DescriptionSous 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
