Sous Chef

About Salsa Caterers & Special Events, Inc: We are an off-premises catering, food service, and special events company specializing in Traditional Criollo cuisines. While Latino food is our specialty, Salsa offers diverse menus for most cultural affairs. About this role:  We are seeking a Sous Chef (Culinary & Procurement) candidate who is equally comfortable working on a high volume production line (braising Ropa Vieja and batching Arroz con Gandules) as they are opening a tablet to update a Google Sheet. They are the crucial bridge between our back office technology and the back of house execution. This role will be based in our Mt. Vernon, NY location. Role Qualifications: 1. Core Culinary & Production LeadershipHigh-Volume Execution: Proven experience working high volume commissary, catering, or institutional feeding operations. Must understand batch cooking, hot holding science, and rapid assembly lines. Quality Control: Capable of understanding prep to assembly ratios and maintaining exact flavor profiles for our high yield menu items (Empanadas, Plantains, Braised Meats). Bilingual Communication: Fluent in both English and Spanish to seamlessly translate directives from executive leadership and sales into actionable, clear instructions for the BOH production team. 2. Technology & Data Management (The "Digital Line") Google Sheets Mastery: Must be highly proficient in Google Sheets (or Excel). This is not just data entry; they will be responsible for managing live production schedules, updating our Menu Engineering Matrix, and tracking waste logs. Digital Fluency: Comfortable adopting new kitchen management software, navigating digital recipe viewers, and interacting with our automated closed-won catering production lists (from Tripleseat). 3. Procurement & COGS Control Supply Chain Management: Direct experience handling vendor relations, managing par levels, and placing daily/weekly orders to ensure zero stock outs of critical cross utilized ingredients (e.g., bulk proteins, produce, dry goods). Cost Control: A deep understanding of Food Cost Percentage (COGS). They must know how to spot yield loss, aggressively negotiate with local NYC purveyors, and input pricing updates into our digital matrices to protect our margins. Required:  Associate degree or related field with a minimum of three (3) years of experience managing a food service operation ServSafe Manager Certification  NYC Food Handler Certification Bilingual:  Spanish & English  Available to work on Weekends  Proficiency in using computer systems and relevant software to manage food ordering and labor. Preferred:  Experience in institutional cooking or catering    Culinary knowledge and principles in Puerto Rican, Caribbean, and/or Latin American cuisines  Drivers license  More detail about Salsa Caterers & Special Events, Inc part of Salsa Caterers & Special Events, Inc, please visit

Created: 2026-05-13