How to Be Executive Sous Chef, Catering - Job Description, Skills, and Interview Questions

Sep 3, 2021 / 5 Minutes Read / By Albert

How to Become

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The Executive Sous Chef, Catering is a valuable asset to any catering organization. They are responsible for helping the Executive Chef plan, organize, and prepare all meals for events and catering orders. They also provide assistance to the Executive Chef in maintaining kitchen productivity, food quality, and operational efficiency.

The success of a catering event or order rests on the Executive Sous Chef's ability to plan, organize, and execute the meal. With their attention to detail, organizational skills, and culinary expertise, they ensure that each event is a success. With the help of the Executive Sous Chef, Catering, customers receive delicious and high-quality meals that exceed their expectations.

This in turn leads to improved customer satisfaction and increased business for the catering organization.

Steps How to Become

Obtain a high school diploma or equivalent. Although not mandatory, a basic education is preferred by many employers.
Earn a degree in culinary arts from an accredited college or university. This is usually a two-year program, but can be longer depending on the school.
Gain experience. Most employers require at least 5 years of experience in the restaurant industry.
Obtain a certification in food safety and sanitation. This is a must for any aspiring Executive Sous Chef, Catering.
Develop strong leadership skills. An Executive Sous Chef, Catering needs to be able to lead a team and manage all aspects of the kitchen.
Become familiar with the catering industry. An Executive Sous Chef, Catering should understand the dynamics of catering service, menu planning, and event logistics.
Network with other chefs and industry professionals. Making connections is key in the culinary world and will help you land a job as an Executive Sous Chef, Catering.
Find a job as an Executive Sous Chef, Catering. You may find opportunities through online job sites or through networking with other chefs and industry professionals.

The success of an Executive Sous Chef in Catering is dependent on their ability to be reliable and efficient. To accomplish this, they must demonstrate strong organizational skills, have a clear vision for the event and the ability to communicate effectively with staff, vendors and clients. They must also maintain high standards of sanitation, resource management and food quality control.

they should be able to anticipate potential problems and devise solutions quickly and effectively. By taking the time to plan and prepare for events, an Executive Sous Chef in Catering can ensure that the event runs smoothly and is successful.

You may want to check Catering Coordinator, Catering Assistant, and Mobile Catering Manager for alternative.

Job Description

Ensure the highest quality of food preparation and presentation in accordance with established standards.
Supervise and coordinate daily kitchen operations including food preparation, menu planning and purchasing.
Monitor food costs, labor costs and other expenses to ensure efficient operation of the catering service.
Develop menus, recipes and special dishes for catering events.
Train, coach and mentor the culinary team in proper cooking techniques and recipes.
Ensure that all food safety and sanitation guidelines are followed in accordance with local health regulations.
Handle customer inquiries and complaints regarding food quality and service.
Monitor inventory levels and order supplies as needed.
Work with the Executive Chef to create cost effective menus for catering events.
Assist in creating marketing plans for catering services.

Skills and Competencies to Have

Ability to manage and motivate a team of culinary professionals
Expertise in developing creative menus and recipes
Knowledge of food production and presentation
Ability to delegate tasks and responsibilities
Proficiency in kitchen sanitation practices
Understanding of food safety regulations
Ability to work with a range of budgets
Ability to effectively manage cost controls
Excellent communication skills
Proven ability to manage multiple projects simultaneously
Knowledge of current trends in the catering industry
Ability to troubleshoot and solve problems quickly
Effectively manage the ordering, inventory and storage of food supplies
Attention to detail and accuracy in all aspects of the job

Executives Sous Chefs in the Catering industry must possess a wide variety of skills to be successful. These skills include communication, organization, problem solving, and creativity. Communication is essential for coordinating with other staff members, staying organized is important for managing time and completing tasks, problem solving will help to anticipate any potential issues, and creativity will help to create new dishes that will be well-received by customers.

By having these skills, an Executive Sous Chef in the Catering industry can efficiently manage their team and provide excellent customer service. This will result in a successful event and happy customers who will come back again and again.

Catering Chef, Executive Catering Chef, and Corporate Catering Manager are related jobs you may like.

Frequent Interview Questions

What experience do you have in catering and working with large groups?
What strategies do you use to manage and motivate a busy kitchen staff?
How do you handle a situation where a customer has a complaint about their meal?
Describe a creative dish youve created for a catering event.
What challenges have you faced in catering large events and how did you overcome them?
What steps do you take when planning a menu and creating recipes for a catering event?
How do you ensure that the food is safe and of the highest quality?
How do you stay up to date with the latest trends in catering and menu design?
How do you handle situations where there are unexpected changes in the number of guests or dietary requirements?
How do you handle cost control and budgeting for a catering event?

Common Tools in Industry

Knife Set. A set of sharp knives used to cut, slice, and dice ingredients. (e. g. Chef's Knife, Santoku Knife, Paring Knife)
Cutting Board. A large, flat surface for cutting food on. (e. g. Plastic or Wooden)
Food Processor. An appliance used to quickly and easily chop, puree, or mix ingredients. (e. g. Cuisinart, KitchenAid)
Mixing Bowl. A bowl used to mix ingredients together. (e. g. Glass or Metal)
Measuring Cups and Spoons. Different sized containers used to measure out ingredients in recipes. (e. g. 1/4 cup, 1/2 teaspoon)
Blender. An appliance used to quickly and easily blend ingredients together for sauces and drinks. (e. g. Vitamix)
Chafing Dish. A heated plate used to keep food warm during catering events. (e. g. Full-Size Chafing Dish)
Thermometer. A device used to measure the temperature of food during cooking. (e. g. Digital Cooking Thermometer)
Pot and Pan Set. A set of pots and pans used to cook food on the stovetop or in the oven. (e. g. Stainless Steel Pots and Pans)
Kitchen Utensils. Various tools used to prepare and serve food, such as spatulas, tongs, ladles, whisks, etc. (e. g. Rubber Spatula)

Professional Organizations to Know

American Culinary Federation
International Caterers Association
National Restaurant Association
Special Event Network
National Association for Catering and Events
American Personal & Private Chef Association
International Association of Culinary Professionals
National Association of Catering Executives
National Association of Catering and Events Professionals
International Live Events Association

We also have Pastry Chef, Catering, Buffet Attendant, Catering, and On-Site Catering Manager jobs reports.

Common Important Terms

Mise En Place. A French culinary term meaning putting in place and refers to the preparation of ingredients, equipment, and materials before cooking.
Line Cooking. The preparation of food items in the kitchen of a restaurant, typically involving the assembly of dishes from a menu.
Banquet Chef. A chef who specializes in large-scale food preparation, often for events such as weddings or corporate banquets.
Garde Manger. A French culinary term meaning keeper of the food and refers to a station in the kitchen that specializes in cold dishes and appetizers.
Food Safety. Practices and procedures used to ensure that food is safe for consumption.
Culinary Arts. The art and science of preparing food for consumption.
Menu Planning. The process of creating menus for restaurants, catering events, and other food services.
Cost Control. The practice of keeping track of expenses and ensuring that they stay within budget.
Kitchen Management. The practice of overseeing the operations of a kitchen, including staff, equipment, and procedures.
Food Presentation. The art of arranging and displaying food to make it visually appealing.

Frequently Asked Questions

What are the primary responsibilities of an Executive Sous Chef, Catering?

The primary responsibilities of an Executive Sous Chef, Catering include planning, organizing and managing all food production for events, overseeing all kitchen staff and their work, developing high-quality menus and recipes, monitoring food costs and orders, and ensuring food safety and sanitation standards are met.

How many staff does an Executive Sous Chef, Catering typically manage?

An Executive Sous Chef, Catering typically manages a team of 10-15 kitchen staff.

What qualifications do you need to become an Executive Sous Chef, Catering?

To become an Executive Sous Chef, Catering, you need to have a minimum of 5 years' experience in a professional kitchen, preferably in a catering or hospitality setting. You should also possess certifications in food safety and sanitation, as well as culinary qualifications such as a diploma or degree in culinary arts.

What is the typical salary range for an Executive Sous Chef, Catering?

The typical salary range for an Executive Sous Chef, Catering is between $50,000 - $75,000 per year.

What hours does an Executive Sous Chef, Catering usually work?

An Executive Sous Chef, Catering usually works long hours, with shifts typically ranging from 8-14 hours. This includes days, nights, weekends and holidays.

Web Resources

Executive Sous Chef-LCC Production, Banquets and Catering housingandhospitality.ucla.edu
Details - Executive Sous Chef | Human Resources | UMass Amherst careers.umass.edu
What Does a Sous Chef Do? | Institute of Culinary Education ice.edu