The Century Executive Chef Position

Core Responsibilities

We are looking for a creative and skilled Sous Chef with a minimum of 3 years of experience to enhance our culinary offerings and contribute to the success of our events. We are looking for a leader who can manage a team positively and effectively. Excellent organizational skills and multitasking abilities are essential. Ideally we would like to hire someone who has a creative and innovative approach to menu development with knowledge of current culinary trends and a commitment to quality. As a Sous Chef at The Century, you will collaborate with our culinary team to deliver exceptional dining experiences that exceed our clients' expectations.

  • Oversee kitchen operations, ensuring a smooth and efficient workflow during events in the Executive Chef’s absence.

  • Deal with suppliers and handle paperwork, such as ordering and invoicing.

  • Collaborate with the Executive Chef to plan and execute diverse and high-quality menus for weddings and events.

  • Train and mentor culinary staff to maintain a high standard of food preparation and presentation.

  • Ensure compliance with health and safety regulations in the kitchen.

  • Manage inventory, order supplies, and control food costs while also keeping record of food waste/loss.

  • Monitor kitchen equipment and coordinate maintenance when necessary.

  • Ordering of proper foods based on the current menu from multiple suppliers while also cross checking for the best price and quality.

  • Picking up local products to incorporate into the menu.

  • Schedule kitchen staff according to daily/ weekly needs to ensure proper service while tracking and maintaining labor costs.

*Pay rate will vary based on experience

Requirements

The following items are required to be accepted for the position no exceptions

  • Must be at least 21 years of age

  • Must have a minimum of 3 years of experience as a Sous Chef in a high-volume catering or events environment.

  • Must be available at least three weekends a month

  • Must be able to work full 10+ hour shifts on your feet

  • Must be able to lift up to 40 lbs.

  • Culinary certificate or degree by an accredited culinary agency preferred

  • Must have a current Serve Safe Certification or be willing to obtain one

  • Must have knowledge of the proper licensing and food safe standards to run a commercial kitchen

  • Culinary degree or equivalent experience preferred.