Daphne's Sous Chef

We are looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. Daphne's Catering Company produces high-volume, high-quality food for off-site events, banquets, and private functions across the WNC area, so the successful candidate will need to combine strong culinary and managerial skills with the logistical discipline that catering demands — producing food that travels, holds, and plates beautifully well after it leaves the kitchen.

Responsibilities for this role include:

• Help in the preparation and design of event menus, including occasional customization for client preferences, dietary restrictions, and guest counts.
• Produce high-quality food at scale, batch-cooked and portioned for events ranging from intimate private dinners to large-scale banquets.
• Ensure kitchen and event production timelines are met so food is packed, transported, and delivered on schedule and at proper temperature.
• Fill in for the Executive Chef in planning and directing food preparation and event execution when necessary.
• Oversee on-site kitchen setup, cooking, and plating at off-site venues, adapting to varied kitchen conditions and equipment.
• Resourcefully solve any issues that arise during prep or live events and take control of any problematic situation under time pressure.
• Manage and train kitchen  staff, establish prep and event-day schedules, and assess staff performance.
• Order supplies and manage inventory across concurrent events, coordinating pack-lists and equipment needs for each function.
• Comply with and enforce food safety, sanitation, and transport temperature regulations required for off-site catering.
• Maintain a positive and professional approach with coworkers, event staff, clients, and venue partners.

Requirements and skills for position include:

• Proven experience as a Sous Chef, ideally with catering, banquet, or high-volume event experience.
• Understanding of various cooking methods, ingredients, equipment, and procedures, including batch cooking and hot/cold holding for transport.
• Excellent record of kitchen and staff management, including scheduling around a variable event calendar.
• Accuracy and speed in handling emergency situations and providing solutions, particularly on-site at events with limited resources.
• Familiar with catering industry best practices, including food transport, staging, and live-event plating.
• Working knowledge of various computer software programs (MS Office, catering/event management software, POS).
• Valid driver's license and comfort with some local travel to event venues.
• BS degree in Culinary Science or related certificate would be a plus.

Work schedule

• 8 hour shift
• 10 hour shift
• 12 hour shift
• Weekend availability
• Holidays
• Other

Supplemental pay

• Tips
• Bonus pay

Benefits

• Employee discount
• Mileage reimbursement
• Other