Contract Sous Chef

Sous Chef at Contigo Catering

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 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. 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.

Our office, kitchen, and warehouse are located in Southeast Austin at 3709 Promontory Point Drive, Suite B201, Austin Texas 78744. This role works out this address for all prep duties, but also involves travel to and presence at various event spaces throughout and around Austin, particularly downtown, Westlake, and Dripping Springs. As such, reliable transportation is required. Occasionally, travel to event locations like Marfa is required, and team support for transport is provided. Our policies also build in some flexibility for work from home hours based on week-to-week event loads.

Contract labor, 40 hours per week, starting Mid September through Mid December. This is the seasonal 1099 position for the fall. Preparation hours generally fall between 9 am and 6 pm Tuesday through Saturday, though exact hours vary based on event schedules. This individual usually works two events a week on average. Night and weekend availability is definitely required, though it varies and includes nights off unlike usual restaurant commitments.

Monthly contract for $6,000 - $7000 a month for 3 months (90 days), commensurate with experience. This has the potential to be a full time, salaried position for the following year.

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 timeline. Work a station throughout the event, ensure all food is properly plated and sent out. Pack and label any leftovers in accordance with company standards and safety guidelines. Assist with other duties as needed (cutting cake, refreshing stations, sharing menu or process interactively with guests, or otherwise). Clean up and ensure all trash is removed in accordance with company, venue, and rental guidelines.
• Lead by example at every event; carry yourself in a way that best represents Contigo Catering in a positive light, at all times. This includes every interaction with not only guests & clients, but all catering staff, front & back of house. Keep in mind those around you and be professional in attitude, language & demeanor. Come dressed & prepared appropriately for every event.
• Create Prep Sheets for upcoming events.
• Assist with developing unique menus for any necessary events.
• Attend and work events as scheduled.
• Weight in on staffing needs and assignments at production meetings.
• Lead or assist with kitchen and event staff training as needed.
• With Kitchen Staff,
• Daily management of staff, including stages.
• Collaborate with the Executive Chef & Director of Catering to evaluate staff performance.
• Train new staff, at the kitchen and at parties, in the methods, goals & operational procedures of Contigo Catering.

Party Staff :

A successful candidate in this role embodies the following :

Characteristics & Skills :

Creative & Forward-Thinking

Part art, you know flavor profiles and standards, but can also come up with new combinations and offerings with enjoyment and ease.

Comfortable with Numbers

Part science, you