Sous Chef I

QUEST FOOD MANAGEMENT SERVICES LLC • Indianapolis, IN

2d • Onsite

About The Position

The Sous Chef I plays a critical role in supporting the Head Chef and ensuring the smooth operation of the kitchen within a retail trade environment. This position is responsible for assisting in menu planning, food preparation, and maintaining high standards of food quality and safety. The Sous Chef I oversees kitchen staff, coordinates daily kitchen activities, and ensures timely delivery of dishes to meet customer expectations. This role requires a strong focus on inventory management, cost control, and adherence to health and safety regulations. Ultimately, the Sous Chef I contributes to creating an exceptional culinary experience that aligns with the brand’s standards and customer satisfaction goals.

Requirements

• High school diploma or equivalent; culinary degree or certification preferred.
• At least 2 years of experience working in a professional kitchen environment.
• Basic knowledge of food safety standards and kitchen sanitation practices.
• Ability to work flexible hours, including weekends and holidays.
• Strong communication and organizational skills.
• Food safety knowledge and organizational abilities are essential for maintaining a clean, efficient, and compliant kitchen environment.
• Communication skills enable the Sous Chef I to effectively lead and coordinate with kitchen staff and other departments, ensuring smooth operations.
• Culinary skills and attention to detail are applied daily to prepare and oversee the production of high-quality dishes.

Nice To Haves

• Formal culinary training or certification from an accredited institution.
• Experience in a retail trade or high-volume food service setting.
• Proficiency in inventory management and cost control techniques.
• Leadership experience supervising kitchen staff.
• Familiarity with menu development and recipe standardization.
• Leadership and mentoring skills foster a positive team environment and support the professional growth of junior staff members.

Responsibilities

• Assist the Head Chef in planning and developing menus that meet customer preferences and seasonal availability.
• Supervise and coordinate kitchen staff activities to ensure efficient food preparation and presentation.
• Monitor food quality and consistency, ensuring all dishes meet established standards before service.
• Manage inventory levels, order supplies, and control food costs to maximize profitability.
• Enforce strict hygiene and safety protocols in compliance with local health regulations.
• Train and mentor junior kitchen staff to develop their culinary skills and maintain team performance.
• Collaborate with other departments to ensure smooth kitchen operations and timely service delivery.
• Handle any kitchen-related issues promptly to minimize disruption during service hours.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED