Job Description

Job Description

Job Description

Sous Chef - Froid

Kelber Catering

Minneapolis MN

Full time

$27-$29 / Hour + Quarterly Bonus

Medical, Dental, 401K, PTO, Short Term and Long-Term Disability, Life

Kelber Catering

As a majority woman-owned and operated business, Kelber Catering (KC) distinguishes itself through a commitment to sustainable practices. Cultivating a positive work environment that respects, celebrates and retains its employees.

Executive Chef Shane Streitz and the culinary team create visionary recipes so our menus reflect trends, tastes, and versatility. Every detail is attended to whether it is a lavish corporate dinner, an intimate company affair, a major sports event or a bustling convention.

Position Summary:

The Sous Chef – Cold Prep supports the Chef Garde Manger in managing day-to-day cold food preparation. Includes helping prepare meals for catered events, retail operations, and an employee cafeteria. The Sous Chef ensures that pantry items are prepped, presented, and stored according to food safety and quality standards.

This position requires hands-on leadership and active participation in preparing and plating food items. The Sous chef helps guide pantry staff, maintain cleanliness and organization, and assists with production needs based on schedule events.

Key Responsibilities (include but not limited to) :

• Assist with preparation of all cold food items for functions, both catering and retail along with the employee cafeteria.
• Follow recipes and production sheets to ensure consistency and portion control.
• Support the Chef Garde Manger with setup and timely execution of cold food production.
• Maintain high standards for food safety, sanitation, and cleanliness in work areas.
• Help assign and guide pantry staff based on daily prep needs and event schedules.
• Monitor cold food quality and presentation before service or delivery.
• Keep cooler and prep areas clean, organized, and labeled.
• Assist with HACCP logs, proper food storage, and temperature checks.
• Participate in menu development.
• Communication supply and prep needs to; the Chef Garde Manger and assist with inventory rotation.
• Use software platform for scheduling, recipe platform and Microsoft.

Qualifications

Availability: Must be fully available and flexible with scheduling, including evenings and weekends as required.

Education: High School Diploma or equivalent

Experience: Minimum 3 years in foodservice with 1 year in leadership or lead line cook role preferred.

Physical : Refer to the attached Functional Capacities Evaluation for this role.

Key Skills & Attributes

• Strong leadership and team-building skills
• Excellent written and verbal communication
• Ability to prioritize and manage multiple tasks effectively
• Proven problem-solving and decision-making abilities
• High level of professionalism and attention to detail

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