Position Overview:
The Executive Sous-Chef plays a critical leadership role within the culinary department of the off-site catering division. This position supports the Executive Chef in all aspects of kitchen operations, including food production, prospective customer tastings, staff supervision, quality control, and off-site event execution. The Executive Sous-Chef ensures that food is prepared to company standards and delivered to off-site events efficiently and consistently, while maintaining the highest levels of food safety and kitchen organization.
Core Responsibilities:
Kitchen Operations & Production
Assist in overseeing daily kitchen operations, including prep, cooking, packaging, and event staging.
Coordinate and execute client tastings with Ex. Chef, ensuring dishes reflect event standards for flavor, presentation, and consistency; must be comfortable presenting dishes and providing culinary insight to clients, and receiving immediate feedback.
Execute menus for events of varying scale, including plated dinners, buffets, and custom activations.
Maintain accurate production timelines and ensure readiness for scheduled deliveries and load-outs.
Ensure all food produced meets quality, portion, and presentation standards established by the Executive Chef.
Staff Management
Supervise, schedule, and develop prep cooks, line cooks, and on-site culinary teams.
Provide hands-on leadership during food prep and at events, directing kitchen teams with clear instructions.
Support employee development and uphold kitchen discipline and morale.
Delegate tasks effectively and ensure consistent communication across shifts.
Event Execution & Logistics
Coordinate with the culinary and operations teams to ensure seamless transportation of food, supplies, and equipment to off-site venues.
Participate in on-site and off-site event setup and execution as needed, especially for high-profile or complex events.
Troubleshoot issues in real-time and maintain composure in fast-paced, high-pressure environments.
Compliance & Safety
Ensure compliance with all local health codes, safety regulations, and company policies.
Maintain cleanliness and sanitation standards in all kitchen and staging areas.
Oversee proper labeling, storage, and rotation of inventory (FIFO).
Inventory & Cost Control
Monitor and manage food and supply inventories.
Assist in ordering, receiving, and tracking usage to control waste and stay within budget parameters.
Support initiatives to improve efficiency and reduce food and labor costs.
What We Offer
Paid time off (vacation and sick).
Medical, dental, and vision insurance.
401(k) with employer match.
Employee Assistance Program (EAP).
Career development and ongoing training.
Important to Know
Who is HHS
HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.
We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity.
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