Sous Chef

Overview

Launched in 2014, Contigo Catering grew out of roots in the Contigo family ranch in Fredericksburg and Contigo Restaurant in Austin. Now our own independent company responding to rapid growth and high demand, we are a leader in custom catering in Central Texas. From backyard gatherings to large corporate banquets, Contigo Catering and our family of brands has the know‑how to turn any special day into a memorable celebration… served with a slice of Texas hospitality.

Our events are noteworthy for their custom‑crafted menus, exceptional hospitality, eye for style, seamless coordination, unique bar service, and a special catalog of package additions. We maintain a cohesive, accurate, and efficient system between the two branches while utilizing effective administration to achieve assigned objectives.

Reporting to the Executive Chef of Catering and working closely with the rest of the Contigo Catering team, the Sous Chef assists in the planning, organizing, training, and leadership necessary to achieve objectives in line with company goals regarding costs, employee retention, food execution, and cleanliness & sanitation while delivering unique, excellent meals that our clients rave about. They also get the chance to show off their skills and play key roles in special events, such as whole animal roasts at outdoor events or a live fire exhibition at the Austin Food & Wine Festival.

As such, the ideal candidate has a strong track record of quality, is creative, adept at keeping track of multiple clients and communicating proactively with each player, and is capable of having fun while maintaining a high standard of accountability at every stage of our process. We are a small, tightly knit team that enjoys good food and values good people.

We are seeking a candidate with long‑term potential who will feel comfortable growing with us.

This is starting as a Contract role for February – May with the opportunity to become Full time for the right candidate.

This is an opportunity to impact and elevate the entire company on a daily basis. The Sous Chef’s day‑to‑day will reflect current events and ongoing priorities, but can generally be designated within and held accountable to the following:

• Support the Executive Chef in the execution and development of the vision for Contigo Catering’s kitchen operations.
• Maintain intimate knowledge of the ingredients and execution of all recipes that are created on all catering menu items, referencing proprietary Contigo Austin recipes when needed.
• Manage kitchen and personal organization in such a way as to enable the Contigo Catering kitchen to function smoothly and without interruption, including detailed notes, clear communication, and procedural consistency.
• Lead by example, always. Maintain standard of excellence as an example to the kitchen staff, including:
  • Timeliness
  • Proper equipment (knives, notebook, pen, etc.)
  • Demonstrating and teaching proper technique
  • Demonstrating and teaching cleanliness & safety standards
• Meet with Executive Chef on a weekly basis prepared with:
  • Staff updates
  • Menu ideas/changes/concerns (based on execution & seasonality)
  • Operational update from previous week
  • Maintenance & equipment needs/concerns
• Update weekly log as needed.

• Be aware of the regular inventory for all food products & kitchen/catering equipment in the kitchen.
• Manage and organize all leftovers from recent events, repurposing, freezing, saving, or using what you can.

• Prepare and plate tastings for potential clients (essentially like running a tiny restaurant for six people at a time).
• Perform all prep necessary for upcoming events to run smoothly, in accordance with Executive Chef instructions and event details (breaking down cases of vegetables, packing and labeling ingredients, loading into coolers, etc.).
• At the event, either check in with the Executive Chef or assume Lead Chef duties with the event staff. Contribute to pre‑shift meeting and Onsite Event Manager. Unpack prepped items, set up the kitchen, figuring out what needs doing to stick to the…