Jobs and Careers

Catering Sous Chef

United Statesfull_timeVerifiedPosted 13 Aug 2026

💰 $45,760/yr($42,177/yr – $45,760/yr)

About the role

Position Summary Information

Classification Title Food Services Supervisor-ASU Working Title Catering Sous Chef Location Boone, NC Job Category 8 Position Number 096291 Not Eligible for Visa Sponsorship

VISA sponsorship is not available for this position. All candidates must be eligible to work and live in the U.S

Department Catering - 170400 Primary Purpose of Position

To effectively manage and supervise all levels of food production and ensure cleanliness and organization in the kitchen meets our strict standards. Daily responsibilities include overseeing the food production and execution of all catered events. This is highly skilled and detailed work, and adequate kitchen management experience is preferred. Following strict culinary standards and ensuring the kitchen runs in a smooth and efficient manner.

Minimum Qualifications

Graduation from High School or possession of a GED, and one year of experience in food preparation or service activities in a commercial kitchen; or an equivalent combination of training and experience. Experience in the field of work related to the position’s role may be substituted on a year-for-year basis.

Degrees must be received from appropriately accredited institutions.

License/Certification Required Essential Job Functions

Grandview Catering & Events provides handcrafted fare and unique experiences brought to life by culinary and event professionals inspired by the latest trends and classic comforts. We focus on attention to detail, quality ingredients and sustainable practices with exceptional customer service. We proudly serve Appalachian State University campuses as well as off-site events for university-affiliated businesses, community members and alumni with Grandview Ballroom featured as our premiere event space

We’re looking for a team-oriented and driven individual to hit the ground running and join our growing team. The successful candidate will work with others to ensure the highest quality of food is prepared and ready to be served within the appropriate time frame.

Responsibilities include but are not limited to:

Cooking and assisting in the food production for catered events
Help prepare kitchen area, workspaces and event set-ups for food preparation and service
Working alongside the catering sous chef and executive catering chef
Willingness to step in as needed to assist all back-of-house positions
Following menu standards, standardized specifications, and ServSafe protocol
Monitoring the quality of the product and service provided
Understanding of safe food handling policies and procedures
Ability to manage multiple tasks and meet deadlines during each shift
Maintain open and frequent communication with team members and supervisor regarding event status, questions, concerns, and new ideas
Form positive working relationships with coworkers while remaining professional and respectful at all times

Knowledge, Skills, & Abilities Required for this Position

Knowledge of successful banquet and fine dining methods
Strong knowledge of cooking methods, kitchen equipment, and best practices
Strong organizational skills
Visuomotor control with attention to detail
Time-management skills and maintained composure when meeting tight deadlines
Teamwork-oriented with outstanding leadership abilities
Experience with proper storage techniques, inventory management, sanitation and safety
Ability to maintain emotional tenacity to be successful in the role

Preferred Qualifications

2+ years of experience and applied knowledge in a similar role
Bachelor’s degree in culinary science or relevant field
Culinary School/ACF Certification
ServSafe certification – or willingness to obtain it 1 year of employment
Menu and plate design experience
Knowledge of purchasing methods and procedures is preferred

Required Functional Competencies to Successfully Perform Job Duties.

Knowledge-Technical:

Prepares several menu items simultaneously, including both hot and cold items.
Follows specific instructions related to preparing foods for regular or modified diets/menus.
Ensures adequate kitchen and food supplies, and equipment repair.
Prepares, seasons, cooks and bakes the full range of foods that meet the standards of taste, temperature, appearance, texture and diet requirements.
Seeks out knowledge of improved products or methods and passes that inform