Sous Chef

The Sous Chef will work directly under the Executive Chef to manage day-to-day culinary

operations for all food production areas in the kitchen based on the weekly event schedule.

He/She will be responsible for working with all kitchen station teams to ensure all food

preparation, cooking, and display are completed with the highest level of quality, accuracy, and

efficiency, with utilization of all ServSafe protocols. While nurturing, and supporting the culinary

team, the Sous Chef will lead by example on or off the line and be responsible for overseeing

training and mentoring of culinary team members. He/she will work closely with the Chef de

Cuisine and the Kitchen Administrator.

Given the recent growth of Pepper Moon Catering, this position will ultimately assist the

Executive Chef by creating Standard Operating Procedures for all culinary operations, and

ensuring those standards, systems and procedures are learned, maintained, and followed by all

culinary team members. The Sous Chef will be the Lead Expeditor in the kitchen, acting as the last

line of defense to ensure all items meet our clients’ expectations. This position is a direct

stepping stone to the creation of the Executive Sous Chef Position.