Sous Chef of Catering

  • Contigo Catering
  • Austin, Texas
  • May 27, 2021
Full time Chefs, Cooks, Food Preparation Workers Banquet Staff

Job Description

OverviewLaunched in 2014, Contigo Catering grew out of roots in the Contigo family ranch in Fredericksburg and Contigo Restaurant in Austin. Now our own independent company responding to rapid growth and high demand, we are a leader in custom catering in Central Texas. From backyard gatherings to large corporate banquets, Contigo Catering has the know-how to turn any special day into a memorable celebration... served with a slice of Texas hospitality. Our events are noteworthy for their custom crafted menus, exceptional hospitality, eye for style, seamless coordination, unique bar service, and a special catalog of package additions. Reporting to the Executive Chef of Catering and working closely with the rest of the Contigo Catering team, the Sous Chef assists in the planning, organizing, training, and leadership necessary to achieve objectives in line with company goals regarding costs, employee retention, food execution, and cleanliness & sanitation while delivering unique, excellent meals that our clients rave about. They also get the chance to show off their skills and play key roles in special events, such as whole animal roasts at outdoor events or a live fire exhibition at the Austin Food & Wine Festival.As such, the ideal candidate has a strong track record of quality, is creative, adept at keeping track of multiple clients and communicating proactively with each player, and is capable of having fun while maintaining a high standard of accountability at every stage of our process. We are a small, tightly knit team that enjoys good food and values good people. We are seeking a candidate with long-term potential who will feel comfortable growing with us. Location Our office, kitchen, and warehouse are located in Southeast Austin at 3709 Promontory Point Drive, Suite B201, Austin Texas 78744. This role works out this address for all prep duties, but also involves travel to and presence at various event spaces throughout and around Austin, particularly downtown, Westlake, and Dripping Springs. As such, reliable transportation is required. Occasionally, travel to event locations like Marfa is required, and team support for transport is provided. Our policies also build in some flexibility for work from home hours based on week-to-week event loads. ScheduleFull-time, 40 hours per week, exempt position. Preparation hours generally fall between 9 am and 5 pm Tuesday through Saturday, though exact hours vary based on event schedules. This individual usually works two events a week on average. Night and weekend availability is definitely required, though it varies and includes nights off unlike usual restaurant commitments. Compensation Base salary of $45,000 - $55,000, commensurate with experience. This role also features incredible benefits: health & dental, unlimited paid vacation, paid holiday schedule, mileage and parking reimbursements, discretionary bonuses, swag, and more. Delicious breakfast, lunch, or dinner are a regular benefit of this role, too. W2 Employee status. Day-to-Day OwnershipThis is an opportunity to impact and elevate the entire company on a daily basis. The Sous Chef's day-to-day will reflect current events and ongoing priorities, but can generally be designated within and held accountable to the following:> Kitchen Management Support the Executive Chef in the execution and development of the vision for Contigo Catering's kitchen operations.Maintain intimate knowledge of the ingredients and execution of all recipes that are created on all catering menu items, referencing proprietary Contigo Austin recipes when needed.Manage kitchen and personal organization in such a way as to enable the Contigo Catering kitchen to function smoothly and without interruption. Including detailed notes, clear communication, and procedural consistency.Lead by example, always. Maintain standard of excellence as an example to the kitchen staff, including:TimelinessProper equipment (knives, notebook, pen, etc.)Demonstrating and teaching proper techniqueDemonstrating and teaching cleanliness & safety standardsMeet with Executive Chef on a weekly basis prepared with:Staff updatesMenu ideas/changes/concerns (based on execution & seasonality)Operational update from previous weekMaintenance & Equipment needs/concernsUpdate weekly log as needed. > Inventory Management Be aware of the regular inventory for all food products & kitchen/catering equipment in the kitchen.Manage and organize all leftovers from recent events, repurposing, freezing, saving, or using what you can.Maintain an accurate and detailed knowledge of all costs & pricing; update cost changes in software & update client prices.Communication with Executive Chef & Sales Team on inventory, especially in regards to what needs to be sold, what is in excess in the freezer, what is ready/seasonal. Weigh in on amounts for menus and ordering at production meeting in particular.Daily update of inventory spreadsheet with regard to current pricing and all new invoices.Using Bookkeeping Codes on all invoices/receipts & delivering to bookkeeper/office (or forwarding via email) immediately following the event (or as acquired). > Event Production & Working Events Prepare and plate tastings for clients are (essentially like running a tiny restaurant for six people at a time).Perform all prep necessary for upcoming events to run smoothly, in accordance with Executive Chef instructions and event details (breaking down cases of vegetables, packing and labeling ingredients, loading into coolers, etc.).At the event, either check in with the Executive Chef or assume Lead Chef duties with the event staff. Contribute to pre-shift meeting led by Sales & Client Service Manager and Onsite Event Manager. Unpack prepped items, set up the kitchen, figuring out what needs doing to stick to the timeline. Work a station throughout the event, ensure all food is properly plated and sent out. Pack and label any leftovers in accordance with company standards and safety guidelines. Assist with other duties as needed (cutting cake, refreshing stations, sharing menu or process interactively with guests, or otherwise). Clean up and ensure all trash is removed in accordance with company, venue, and rental guidelines. Lead by example at every event; carry yourself in a way that best represents Contigo Catering in a positive light, at all times. This includes every interaction with not only guests & clients, but all catering staff, front & back of house. Keep in mind those around you and be professional in attitude, language & demeanor. Come dressed & prepared appropriately for every event.Meet with Management & Sales Team on a weekly basis prepared withReview Past Events (1 week) regarding: food amounts served, execution at the event, quality on all items, guest comments, client feedback.Discuss Upcoming Events (2 weeks) regarding: menu planning, prep sheets, execution, staffing needs on-site, equipment needs on-site, food amounts.Set Weekly Goals Create Prep Sheets for upcoming events. Assist with developing unique menus for any necessary events.Attend and work events as scheduled. > Staff Management Weight in on staffing needs and assignments at production meetings. Lead or assist with kitchen and event staff training as needed. With Kitchen Staff,Daily management of staff, including stages.Collaborate with Executive Chef & Director of Catering to evaluate staff performance.Train new staff, at the kitchen and at parties, in the methods, goals & operational procedures of Contigo Catering. >Party Staff With Event Staff: Provide food education to staff at events about the menu.Maintain healthy, productive, and meaningful relations between the FOH and BOH. > Menu Development Assist in developing the Contigo Catering menu, including the charcuterie program, by researching new items, applying new techniques, and experimenting with new products.As seasons approach, create new menu items to add to our inventory, including holiday. Test recipes, not only for taste & presentation but for holding, reheating, travel & long-term freezing. Maintaining a recipe database. Menu planning & brainstorming meeting(s) with Executive Chef, Director of Catering for new menus & refining current ones. OutcomesA successful candidate in this role embodies the following: Each and every one of our clients is satisfied. You make food that not only tastes amazing, but is beautifully presented, and you do it with consistency. Costs are managed really well, and extra product or waste re-routed with efficiency, quality, and creativity. You stay calm and handle change well. You can take directions without hesitation, but are also comfortable stepping into the lead when the Executive Chef isn't present. You can even interface with clients and event attendees directly when necessary, comfortable sharing your process. You are a versatile team player, a resource and guide. You maintain a close connection with the Executive Chef and they can rely on you for support. You maintain high standards, but the team enjoys being around you, and you contribute creative ideas in a collaborative way that doesn't bring you head to head with Sales & Event staff. Characteristics & Skills Characteristic/ SkillSummary of What's ExpectedCreative & Forward-ThinkingPart art, you know flavor profiles and standards, but can also come up with new combinations and offerings with enjoyment and ease.Adept with NumbersPart science, you don't shy away from analyzing data & numbers, and you use them to help guide decision-making.Proactive & Self-StarterYou have an inherent ability to prioritize, and take action without being asked to do so and encourage others around you to become self-starters as well.Problem Solver You're solution-oriented, all the time, but especially on site for events. You make it happen in ever-changing environments..... click apply for full job details