SOUS CHEF

SOUS CHEF – EVENTS

Reports To: Chef de Cuisine / Executive Chef

Supervises: Production Cooks, Prep Cooks, Event Chefs, Kitchen Assistants, Event Kitchen Staff (as assigned)

About The Wild Thyme Company

At The Wild Thyme Company, we handcraft delicious, local, and seasonal cuisine without global boundaries. Our award-winning catering team creates unforgettable experiences through exceptional food, genuine hospitality, and flawless execution.

We believe great events happen because of great people. Our culinary leaders inspire their teams through collaboration, accountability, creativity, and a commitment to excellence while living our High 5 Core Values:

• Respect
• Huddle
• Don't Half-Ass It
• Good Vibes
• Crave

Position Summary

The Sous Chef – Events is a hands-on culinary leader responsible for supporting daily kitchen operations while leading the successful execution of catered events.

Serving as the bridge between kitchen production and event execution, this role partners closely with the Chef de Cuisine and Executive Chef to prepare culinary teams for success, oversee assigned events, maintain exceptional food quality, and mentor Event Chefs and kitchen staff.

The ideal candidate is highly organized, thrives in fast-paced environments, leads confidently under pressure, and is passionate about creating memorable guest experiences through exceptional food and hospitality.

Key Responsibilities

Kitchen Operations & Production

• Support the Chef de Cuisine with daily kitchen operations and production.
• Assist in planning production schedules and ensuring event readiness.
• Monitor prep completion, production timelines, and kitchen workflow.
• Ensure recipes, portions, and presentation standards are executed consistently.
• Maintain organized production boards, prep systems, and kitchen communication.
• Support inventory organization, product rotation (FIFO), labeling, and storage.
• Help maintain a clean, organized, and efficient kitchen.
• Serve as kitchen leader in the absence of the Chef de Cuisine.

Event Leadership

• Lead assigned catered events from load-out through service and final breakdown.
• Review BEOs, production notes, diagrams, and event timelines to ensure flawless execution.
• Verify event quantities, packing lists, equipment, and presentation standards before departure.
• Direct Event Chefs and culinary teams during setup, service, and breakdown.
• Maintain food quality, presentation, temperature control, and sanitation throughout each event.
• Adapt quickly to changing event conditions while maintaining exceptional guest experiences.
• Make confident operational decisions in the field.
• Represent The Wild Thyme Company professionally with clients, venues, vendors, and event partners.

Event Readiness & Logistics

• Perform event check-outs to verify food, equipment, serving pieces, garnishes, and specialty items.
• Ensure packing lists are accurate and complete.
• Confirm all menu components are prepared and event-ready.
• Communicate any concerns to culinary leadership before departure.
• Coordinate with Operations and Event Management to ensure successful execution.