Responsibilities for Sous Chef:
- Manage all activities in the kitchen, including food preparation and production, as well as training and managing the kitchen staff in the absence of Executive Chef
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary, and in perfect operating order
- Ensure food products, presentation, and plating are of the highest quality and are prepared to serve in a timely manner
- Assume the role as Executive Chef in his or her absence
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Assure kitchen personnel is trained in the best cleanliness and sanitation practices
Qualifications for Sous Chef:
- High school or GED equivalent required, formal culinary training, or Associate's Degree in Culinary Arts preferred
- Minimum of 2-5 years of cooking experience in a fine dining environment and experience in a culinary leadership role preferred
- Ability to communicate clearly with managers, kitchen, and dining room employees and guests
- Safe Food Handling Certification required
- Ability to bend, stand, and stoop for long periods of time, as well as working long hours in hot conditions
- Must have experience calculating figures, amounts, and performing mathematical functions to meet kitchen and business needs
Job Type: Full-time
Pay: $18.00 - $20.00 per hour
Benefits:
- 401(k) matching
- Flexible schedule
- Paid time off
Education:
- High school or equivalent (Preferred)
Experience:
- chef: 3 years (Preferred)
Ability to Commute:
- Mt St Francis, IN 47146 (Preferred)
Ability to Relocate:
- Mt St Francis, IN 47146: Relocate before starting work (Preferred)
Work Location: In person
