Sous Chef (Contract)

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. 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.

Day-to-Day Ownership
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:

Kitchen Management

• 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.

Inventory Management

• 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.

Event Production & Working Events

• 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.

Staff Management

• 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

• With Event Staff:
  • Provide food education to staff at events about the menu.
  • Maintain healthy, productive, and meaningful relations between the FOH and BOH.

Menu Development

• Assist in developing the Contigo Catering menu, including the charcuterie program, by researching new items, applying new techniques, and experimenting with new products.
• As seasons approach, create new menu items to add to our inventory, including holiday.
• Test recipes, not only for taste & presentation but for holding, reheating, travel & long-term freezing.
• Maintaining a recipe database.
• Menu planning & brainstorming meeting(s) with Executive Chef, Director of Catering for new menus & refining current ones.

Outcomes
A successful candidate in this role embodies the following:

• Each and every one of our clients is satisfied. You make food that not only tastes amazing, but is beautifully presented, and you do it with consistency. Costs are managed really well, and extra product or waste re-routed with efficiency, quality, and creativity.
• You stay calm and handle change well. You can take directions without hesitation, but are also comfortable stepping into the lead when the Executive Chef isn't present. You can even interface with clients and event attendees directly when necessary, comfortable sharing your process.
• You are a versatile team player, a resource and guide. You maintain a close connection with the Executive Chef and they can rely on you for support. You maintain high standards, but the team enjoys being around you, and you contribute creative ideas in a collaborative way that doesn't bring you head to head with Sales & Event staff.

Qualifications

The ideal candidate has:

• 3+ years of sous chef experience; 5+ years of professional cooking experience. Restaurant experience required. Catering experience is helpful, but not a dealbreaker; we don't want you stuck in old ways of another company.
• Demonstrated experience of quality and consistency a major plus.
• Exceptional organization, communication, and interpersonal skills; a knack for keeping multiple projects in mind, properly and consistently ensuring that key messages cascade across the team and our client base, keeping everyone in the know.
• Track record of leadership skills and/or team management experience, holding others accountable to goals while working alongside them.
• Proficient computing skills including Google Drive, Microsoft Office, etc.
• Passion for good food and drink, events that inspire, and a volition to provide Texas style hospitality every step of the way.
• Ability to integrate into the culture of Contigo Catering, and be a steward for this company no matter where you are.
• Ability to work a flexible schedule that matches the above description, somethings including evenings, holidays, and weekends in accordance with business demands.

Physical Requirements

• Ability to safely lift up to 50 lbs and engage in medium work, including being on your feet for a full shift
• Ability to type and operate necessary equipment, including cutting, peeling, and other duties that require fingering and dexterity
• Ability to withstand exposure to varying conditions of noise and sound, temperature, and environmental conditions both inside and outside, specifically including heat and cooking over open fire
• Ability to walk amidst varying terrains and perform onside event duties, climbing stairs and ramps, or occasionally stooping, kneeling, pushing, and pulling to assist with event production needs

Schedule & Location

• Contract role averaging 40 hours per week, typically Tuesday through Saturday, 9am–6pm
• 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.
• Peak seasons (spring and fall) may involve extended hours and on-site event work
• Primary office: 3709 Promontory Point Drive, Suite B201, Austin, TX 78744
• Regular travel to event sites in Austin, Dripping Springs, and surrounding areas
• Reliable transportation required

Compensation & Perks

• 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.
• Mileage and parking reimbursement
• Delicious chef-prepared meals — breakfast, lunch, or dinner on-site
• W2 employee status

Accessibility & EEO

We proudly provide equal employment opportunities (EEO) to all employees and applicants without regard to race, color, religion, gender identity, sex, national origin, age, disability, genetics, marital status, or sexual orientation.We particularly encourage POC and LGBTQ+ candidates to apply.

Contigo Catering's offices are ADA compliant, and we will make reasonable accommodations for qualified applicants with disabilities.

The Hiring Process

1. Review of your application and résumé
2. Short questionnaire for qualified applicants
3. Culture Index assessment (5–10 minutes)
4. 15-minute phone screening
5. Follow-up interview with team member
6. Final 1–2 hour interview, including a brief practical exercise

Everyone receives a response, and we move as quickly as candidate timing allows.

We can't wait to meet you!