Forklift Catering – Sous Chef

Sous Chef Job Description
Key Responsibilities:
A Sous Chef is responsible assisting the Executive Chef with the daily operations of the Forklift Catering Kitchen. To include: Food Preparation; Delegating tasks to the Prep Team; Scheduling; Overseeing food standards, presentation and food safety while maintaining a sanitary workspace.

Essential Duties and Functions:

  1. Regularly communicates with the Executive Chef and acts as a liaison with the kitchen staff.
  2. Promote Forklift Catering in a positive and professional manner at all times.
  3. Directly oversee the Prep Cooks during the daily food preparation in the Forklift Catering Kitchen.
  4. Directly oversee the Dishwashers during the daily food preparation, assigning tasks outside  of dishwashing as needed.
  5. Coordinate the thorough, effective and efficient cleaning of the kitchen (including the walkin and pantry) during daily food preparation, and at the end of each day’s shift.
  6. Facilitate the training of new kitchen staff members (Prep Cooks and Dishwashers) with a focus on orientation during their first few shifts.
  7. Maintain ongoing instruction of kitchen staff members (Prep Cooks and Dishwashers) to teach new skills and techniques and correct bad habits.
  8. Support the Executive Chef in the development and execution of ongoing Chef Training Program.
  9. Assume regular Executive Chef duties when she is not available, including but not limited to writing of the prep list, attending the weekly BEO meeting, ensuring the overall quality of food production, and briefing Event Head Chefs before their events.
  10. Work with the Purchaser in the following ways:
    • Clearly communicate ordering/receiving successes and problems to help improve the
      ordering system.
    • Act as the #2 Receiver or delegate when the Purchaser isn’t available.
    • Work to utilize leftover food product as outlined by the Purchaser in a prominent
  11. Available to work on Forklift Catering events that are requested of you during your regularly scheduled workdays, unless time off is requested.
  12. Actively contribute to the overall company development as part of the Forklift Management team.
  13. Maintain clear and open communication with all staff members and owners.
  14. Treat all staff members fairly and with respect.
  15. Organize and maintain a flexible schedule to attend off-site events.
  16. Perform additional responsibilities, although not detailed, as requested by the Executive Chef and the owners.
  17. Must adhere to Forklift Catering’s commitment to sustainability in all areas, and aid in the efforts to be an environmentally conscientious caterer as written in the official Sustainability Policies.
  18. Always operate within Forklift Catering’s stated mission.


  1. Minimum 2 years of previous catering experience.
  2. Valid Massachusetts Driver’s License and willingness to drive a van.
  3. Ability to read and interpret recipes.
  4. Knowledge of kitchen equipment.
  5. A leader who inspires and motivates.

Working Conditions:
This position will spend 100% of the time standing. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Occasional environmental exposures to cold, heat, and water.

Works under supervision of Executive Chef and Owners

Initial compensation for this position will be hourly with the option for salary Forklift Catering does not discriminate in employment on the basis of race, color, religion, sex, national origin, political affiliation, sexual orientation, gender identity, marital status, disability and genetic information, age, national origin, veteran status, or any other characteristic prohibited by state or local law.

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