Executive Sous Chef

Overview

Schedule: Full-Time | Primarily mornings, with some afternoons, nights, and weekends

Reports To: Executive Chef

Purple Onion Catering is seeking an Executive Sous Chef to join our senior culinary leadership team. This is a hands-on, accountability-driven role focused on food quality, team development, training, and execution of high-end catered events. The Executive Sous Chef acts as a culture carrier and leader on the floor, supporting the Executive Chef and stepping in fully when needed.

This position is ideal for a self-starter who takes ownership, seeks answers independently, trains with intention, and leads calmly under pressure.

• Lead, mentor, and train the culinary team with a strong focus on accountability and standards
• Be hands-on during prep days: tasting food, correcting seasoning, and coaching technique
• Maintain consistency, quality, and execution across prep and events
• Act as Executive Chef in their absence, including leadership, decision-making, and communication
• Oversee event execution from prep through departure, ensuring accuracy and on-time readiness
• Promote a respectful, professional, team-oriented kitchen culture
• Ensure compliance with food safety, sanitation, and health department standards
• Identify efficiencies, reduce waste, and support cost-conscious decision-making

• 4+ years in a professional kitchen
• 2+ years in catering, events, or banquet-style production
• Proven experience training, leading, and holding teams accountable
• Strong communication and organizational skills
• Ability to work early mornings, nights, weekends, and off-site events
• Reliable transportation; valid driver’s license preferred
• Ability to lift up to 50 lbs and stand for extended periods
• Bilingual a plus, not required
• Salary starting at $70,000+ (DOE) plus bonus
• PTO, sick pay, and six paid holidays
• Staff meals on shifts over 8 hours
• Leadership development and growth opportunities

Along with your resume and cover letter, submit one page responding to one of the following prompts. Be specific and honest. We are looking for insight into how you approach leadership, accountability, training, and culture.

Prompt Option 1 – Accountability Under Pressure

Describe a time when a team member or group consistently failed to meet standards. How did you address the issue, what actions did you take to correct it, and what was the outcome? What did you learn about accountability as a leader?

Prompt Option 2 – Motivating with Intention & Culture

Tell us about a time when morale, engagement, or performance was lacking on a team you led. How did you motivate the team and lead with intention? What does kitchen culture mean to you, and how did your actions shape or improve it?

Prompt Option 3 – Leading in Absence of Authority

Share an example of when you had to step into a leadership role unexpectedly or without formal authority. How did you earn trust, make decisions, and ensure standards were upheld?

Please email the following to :

• Resume
• Three professional references

Only complete applications will be considered.