Catering Sous Chef

• Reports to: Executive Chef
• FLSA Classification: Exempt

About M&G Foodstuff M&G Foodstuff is a boutique catering company based in the heart of New York City's East Village. Since our founding in 2013, we've been committed to delivering hyper-seasonal, produce-driven, and health-centric food, all presented in a sustainable and elevated format. We specialize in both drop-off catering, particularly for high-end luxury brands, and full-service event catering, ensuring that every event, from intimate gatherings to large-scale events, exceeds client expectations. Our passion for quality and creativity drives everything we do, making us a trusted partner for our clients' most important occasions. Job Summary: The Sous Chef is a key leader within the kitchen, responsible for supporting the Executive Chef in executing daily culinary operations at the highest level. This role is hands-on and detail-oriented, ensuring consistency, quality, and efficiency across all production. The Sous Chef plays a critical role in leading the kitchen team, maintaining standards, and driving execution, while helping translate the Executive Chef’s vision into day-to-day operations. Core Tasks and Key Responsibilities

• Culinary & Operations
• Execute all menu items to the highest standards, ensuring consistency in flavor, presentation, and quality
• Support the implementation of seasonal menus and new dishes
• Lead kitchen production and service, ensuring smooth and efficient execution
• Actively work on the line and in prep, especially during peak periods
• Conduct daily line checks and enforce quality control standards
• Ensure all recipes, portioning, and presentation guidelines are followed precisely
• Maintain proper food handling, storage, and rotation standards (ServSafe compliant)
• Oversee station setup, breakdown, and overall kitchen organization
• Ensure proper use and maintenance of all kitchen equipment
• Assist with ordering, inventory, and maintaining appropriate product levels
• Leadership & Staff Management
• Supervise and support kitchen staff during daily operations
• Train and mentor team members on recipes, techniques, and standards
• Reinforce accountability across the team for performance and execution
• Assist in onboarding and training new hires
• Maintain clear and effective communication across BOH and with Operations
• Help uphold a strong, positive, and high-performance kitchen culture
• Operational Support
• Assist with scheduling and labor management based on business needs
• Monitor prep levels and adjust production to meet demand
• Identify inefficiencies or issues in service and proactively address them
• Support cleanliness, organization, and overall maintenance of the kitchen
• Step in to lead the kitchen in the absence of the Executive Chef

Hours: Full time – Generally 6am to 4pm Monday to Friday. Occasional weekend work will be expected, and hours may vary slightly depending on the week. Other Qualifications Relevant Knowledge, Skills, & Ability

• 3–5+ years of experience in a fast-paced, high-level kitchen
• Strong understanding of catering, production kitchens, or high-volume service
• Excellent attention to detail and organizational skills
• Ability to lead from the front and work hands-on with the team
• Strong communication and team leadership abilities
• Solid understanding of food safety and kitchen operations

Work Environment

• ● Involves sitting, walking and standing throughout most of the day
• ● Must be able to maneuver to all areas of the kitchen, including food and beverage areas
• ● Must be able to lift at least 50 pounds
• Language
• ● English fluency and Spanish preferred