Sous Chef

Mountain Laurel Catering & Events is a family-owned boutique wedding and events caterer for the greater Harrisburg area with a focus on superior service. Mountain Laurel Catering creates custom menus for each couple and client, and cooks onsite out of commercial kitchen trailers to ensure we put our best foot forward at each event. We are looking to add a Sous Chef to our team.

Reports To: The Sous Chef position will report to Executive Chef & General Manager.

Job Overview: The Sous Chef directly assists the Executive Chef  managing day-to-day kitchen operations - both in the home kitchen, and on site at events which include: overseeing food preparation, training staff, receiving and maintaining inventory, ensuring quality standards and cleanliness, creating smooth workflows and upholding the highest culinary standards. The Sous Chef will represent Mountain Laurel Catering & Events with a professional appearance as well as deminer.  Success in this position is obtainable with due diligence, mental organization, time management, sanitary food practices, knowledge of general recipe composition, and of course making exceptional cuisine.   

Responsibilities and Duties

Kitchen Management:

·     Create & Harvest positive work environment through leading by example.  

·     Exceptional Attention to Detail and Commitment to maintaining high standards in food quality, preparation

and presentation, ensuring adherence to health and safety regulations. 

·     Conduct the kitchen staff and daily kitchen operations, including delegating  tasks to staff, monitoring food preparation, to achieve maximum efficiency with prep, packing, & executing events. 

·     Training new kitchen staff, coaching existing staff, and maintaining a positive and productive work environment. 

·     Continuous open communication with the Executive Chef.

Inventory Control:

·     Have full knowledge of standing inventory of products and dry goods, working with Executive Chef to maintain healthy Par levels and managing food costs.

·     Ensure proper food storage, dating, proper sanitation, and “first in, first out” system.

Recipe Execution:

·     Preparing dishes according to established recipes, ensuring consistency and quality. 

Shift Management:

·     Managing Kitchen Staff shifts, monitoring approved overtime, and on-the-clock etiquette.  

Problem-Solving & Adaptability:

·     Ability to handle pressure, quickly adjust to changing situations and shifting event timelines, make decisions on the fly, and find the humor in difficult situations.

Experience:  Minimum 5 years professional kitchen cooking experience. Minimum 3 years management. Preferred 2 years tow behind trailer driving experience., willing to train,

Specific Skills

Culinary Expertise:

·     Strong cooking skills, knowledge of different cooking techniques, and ability to prepare a variety of dishes. 

·     Knowledge of safe food handling, storage, etc.

Leadership Abilities:

·     Excellent communication skills, ability to motivate and delegate tasks to staff effectively. 

·     The ability to conduct a small crew onsite with time adjustments and corrections to plating style.  

·     The ability to foresee any potential problems and come up with solutions before reporting to Executive Chef. 

·     Attention to Detail and Commitment to maintaining high quality standards in food preparation and presentation. 

Organizational Skills:

·     Efficient time management, ability to prioritize tasks, and manage a busy kitchen environment. The ability to look ahead and get a view on upcoming events. 

Certifications:

·     ServSafe Certification

Licenses:

·     Valid driver’s license.  

Physicalabilities:

·     Mustbe able to do general commercial kitchen work,  lift over 40 pounds. Stand for long periods of time. 

Compensation Package

For the right individual, we offer:

·     Above Average Industry Salary

·     Employer Matched 401K

·     Health Insurance

·     Week of Thanksgiving, and Week around Christmas Paid Time Off

·     Additional 40 hours PTO the first year, 80 hrs PTO each additional year

·     Tip Pool Share

·     Potential Relocation Assistance

Conclusion: 

This is the hospitality industry, evening and weekends are a must. We take very few events on Sundays in effort for staff to have off and the kitchen closed on Sundays & Mondays.  May, June, September, October, November & December are our busy months, PTO is limited during that time outside of Holiday PTO. Often the kitchen’s day concludes around 2pm if there are no evening events We are looking for longevity in employment history, and are seeking longevity with MLC. If you are not looking for a “home” at this stage in your career, please do not apply. This position will complete  our management circle, and is regarded highly.  Please send resume and letter of interest to Pat@mountainlaurelcatering.com and Sarah@mountainlaurelcatering.com