Executive Sous Chef

I. About Par Caterers:

Par Caterers is a premier hospitality and catering company specializing in delivering exceptional culinary experiences at high-profile sporting events, golf tournaments, and corporate and private functions across the country. With a strong commitment to quality, innovation, and outstanding service, we've built a reputation for providing elevated food and beverage experiences in fast-paced, high-volume environments. Our team takes pride in executing events of all sizes while maintaining the highest standards of culinary excellence, professionalism, and guest satisfaction.

II. Position Overview – Sous Chef

Par Caterers is seeking an experienced, motivated, and creative Sous Chef to join our growing culinary team. This position plays a key role in supporting the Executive Chef with the planning, preparation, and execution of food and beverage operations at major sporting events, professional golf tournaments, and other premier hospitality experiences nationwide.

The Sous Chef will assist in overseeing daily kitchen operations, food preparation, culinary staff supervision, inventory management, food quality, and cost control. Additional responsibilities include coordinating event logistics, equipment needs, staffing, on-site execution, and post-event breakdown.

Our events frequently involve overlapping schedules, tight deadlines, and high-volume service, making adaptability, organization, and strong leadership essential. This position requires nationwide travel and the flexibility to work extended hours, weekends, and holidays based on event schedules.

The ideal candidate is a hands-on culinary professional who thrives in a fast-paced, team-oriented environment, demonstrates strong attention to detail, and is passionate about delivering exceptional dining experiences.

III. Key Responsibilities

• Provide culinary leadership and operational support at high-profile events nationwide, with a primary focus on professional golf tournaments, sporting events, corporate hospitality, and other large-scale catering operations.
• Collaborate with the Executive Chef to develop, implement, and execute creative menus that reflect Par Caterers' commitment to culinary excellence, consistency, and exceptional guest experiences.
• Prepare and maintain production sheets, food orders, inventory records, distribution lists, staffing schedules, and event production timelines.
• Oversee food preparation, cooking, presentation, and service to ensure consistent quality and adherence to company standards.
• Assist the Executive Chef in managing food costs, labor expenses, purchasing, inventory, and event-specific culinary budgets.
• Maintain the ability to execute high-volume food production while delivering consistent quality across multiple service periods and event locations.
• Ensure compliance with all applicable food safety, sanitation, health department regulations, and company operating procedures.
• Foster a positive, professional, and team-oriented kitchen environment that promotes accountability, collaboration, and employee development.
• Assist with scheduling culinary personnel and coordinating food production based on event requirements, staffing availability, and established budgets.
• Work closely with event operations, staffing, and management teams to ensure effective communication and seamless event execution.
• Support event logistics, including kitchen layouts, equipment requirements, food deliveries, storage, transportation, setup, and breakdown.
• Supervise on-site and satellite kitchen operations, including culinary staff assignments, food preparation schedules, production timelines, and service execution.
• Train, coach, and provide direction to culinary team members to maintain high standards of performance, safety, and professionalism.
• Maintain accurate records, communicate effectively through email and other company systems, and utilize Microsoft Office applications for scheduling, documentation, and operational planning.
• Assist with post-event evaluations, inventory reconciliation, equipment accountability, and identification of opportunities for operational improvement.
• Demonstrate flexibility and adaptability when managing multiple events, changing schedules, and operational challenges.

Additional Duties: Perform other related duties and responsibilities as assigned to support Par Caterers' operational and business needs.

IV. Qualifications

Required Qualifications

• Minimum of four (4) years of professional culinary experience in a supervisory or leadership capacity, preferably within large-scale catering, sports and entertainment hospitality, or high-volume food service operations.
• Demonstrated experience managing kitchen operations, supervising culinary teams, and executing high-volume food production.
• Strong understanding of food preparation techniques, menu development, food presentation, kitchen operations, and culinary quality standards.
• Working knowledge of food safety practices, sanitation standards, and applicable health regulations.
• Ability to effectively manage multiple priorities, meet deadlines, and perform under pressure in a fast-paced event environment.
• Strong organizational skills with the ability to plan, delegate, and execute culinary operations efficiently.
• Demonstrated professionalism, integrity, accountability, and a commitment to Par Caterers' standards of service and operational excellence.
• Ability and willingness to travel nationwide, including extended periods away from home based on event schedules.
• Availability to work flexible schedules, including early mornings, evenings, weekends, and holidays as business needs require.

Preferred Qualifications

• Previous culinary experience at professional golf tournaments, major sporting events, corporate hospitality functions, or large-scale off-site catering operations.
• Culinary degree or formal culinary training from an accredited institution.
• Current ServSafe Manager Certification or equivalent recognized food safety certification.
• Experience with food purchasing, inventory management, recipe costing, labor scheduling, and budget management.
• Proficiency with Microsoft Office applications, including Word, Excel, and Outlook.
• Experience managing temporary kitchens, satellite kitchens, and mobile culinary operations.
• Strong leadership, interpersonal, and communication skills with the ability to direct diverse culinary teams.
• Experience coordinating with multiple departments and external vendors to support event execution.

V. Work Environment

The Sous Chef position combines culinary preparation, administrative planning, and hands-on event execution. Responsibilities will vary throughout the year based on Par Caterers' event schedule and operational needs.

VI. Administrative and Event Preparation:

Administrative responsibilities may include menu planning, purchasing, inventory management, staffing coordination, production scheduling, budget monitoring, and communication with internal departments and outside vendors. This work may be performed from company offices, approved remote locations, or event facilities as assigned.

VII. On-Site Event Operations:

The position requires travel to events throughout the United States, with a significant portion of work taking place at professional golf tournaments and other large-scale hospitality events.

Event environments may include temporary kitchens, outdoor hospitality structures, event venues, loading areas, and other nontraditional food service locations.

Working conditions may involve exposure to varying weather conditions, temperature fluctuations, noise, and physically demanding event setups.

The Sous Chef must be comfortable working in a dynamic environment where priorities, schedules, and operational requirements may change with limited notice.

VIII. Physical Demands: The physical requirements of this position include, but are not limited to:

• Prolonged periods of standing, walking, and working in commercial or temporary kitchen environments.
• Frequent bending, reaching, lifting, carrying, and moving food products, supplies, and kitchen equipment.
• Ability to lift and carry up to 30 pounds independently, with assistance or appropriate equipment for heavier items.
• Frequent use of kitchen equipment, utensils, and food preparation tools.
• Extended periods of computer use, sitting, and administrative work during event planning and preparation.
• Ability to navigate event venues, including outdoor areas, temporary structures, uneven surfaces, and loading areas.
• Ability to travel frequently, including transportation between event locations and working extended shifts during major events.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

IX. Core Values & Professional Competencies

Culinary Excellence: Demonstrates a commitment to delivering exceptional food quality, presentation, consistency, and guest satisfaction at every event. Maintains high culinary standards regardless of event size, location, or service volume.

Leadership & Accountability: Leads by example, takes ownership of responsibilities, and holds team members accountable for meeting operational and performance expectations. Demonstrates reliability and follows through on commitments.

Integrity & Professionalism: Conducts business with honesty, integrity, and professionalism. Maintains ethical standards and represents Par Caterers positively when interacting with employees, clients, vendors, and event partners.

Teamwork & Collaboration: Works cooperatively with culinary staff, event operations, management, and other departments to achieve shared goals. Supports a respectful, inclusive, and productive workplace.

Communication: Communicates clearly, professionally, and effectively with coworkers, supervisors, vendors, and event partners. Actively listens, provides constructive feedback, and ensures expectations are understood.

Initiative & Problem-Solving: Identifies opportunities for improvement, anticipates operational challenges, and develops practical solutions. Demonstrates sound judgment and the ability to make timely decisions.

Adaptability & Organization: Effectively manages competing priorities, changing event schedules, and unexpected operational challenges while maintaining quality, efficiency, and professionalism.

Safety & Compliance: Promotes and maintains a safe working environment by adhering to food safety regulations, sanitation requirements, workplace safety practices, and company policies.

Financial Responsibility: Understands the importance of cost control, operational efficiency, inventory accountability, and responsible use of company resources.

Guest Service: Demonstrates a strong commitment to hospitality and exceptional service. Recognizes the importance of creating positive experiences for clients, guests, and event partners.

X. Compensation & Benefits

Position: Sous Chef

Employment Classification: Full-Time

Compensation: $70,000 - $75,000

Travel: Frequent nationwide travel required.

Par Caterers offers eligible full-time employees access to a comprehensive benefits program, subject to the terms and eligibility requirements of the applicable benefit plans.

Available benefits may include:

• Medical, dental, and vision insurance
• Company-sponsored and voluntary life insurance options
• Short-term and long-term disability coverage
• 401(k) retirement savings plan
• Paid time off and company-recognized holidays, in accordance with company policies
• Additional voluntary benefit options, based on plan availability and eligibility

Specific compensation, benefit eligibility, and other employment terms will be discussed during the hiring process.

Equal Employment Opportunity

Par Caterers, LLC is an Equal Opportunity Employer committed to maintaining a professional, respectful, and inclusive workplace.

Employment decisions are made without regard to race, color, creed, religion, national origin, sex, sexual orientation, gender identity, age, disability, veteran status, marital status, or any other characteristic protected by applicable federal, state, or local law.

Par Caterers is committed to providing equal employment opportunities to all qualified applicants and employees.

This job description is intended to describe the general nature and level of work performed by individuals assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Par Caterers reserves the right to modify job responsibilities and requirements based on business and operational needs.

Pay: $70,000.00 - $75,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance

People with a criminal record are encouraged to apply

Experience:

• Kitchen management: 2 years (Preferred)

Willingness to travel:

• 50% (Preferred)

Work Location: Hybrid remote in Tequesta, FL 33469