Sous Chef I

QUEST FOOD MANAGEMENT SERVICES LLC • Indianapolis, IN

7d • $0 - $65,000 • 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 balance of culinary expertise, leadership, and organizational skills to maintain efficiency and consistency in a fast-paced setting. Ultimately, the Sous Chef I contributes to creating an exceptional dining experience that aligns with the company’s brand and customer service goals.

Requirements

• High school diploma or equivalent; culinary degree or certification preferred.
• At least 2 years of professional kitchen experience, preferably in a retail or food service setting.
• Knowledge of food safety regulations and proper kitchen sanitation practices.
• Ability to work flexible hours, including weekends and holidays, as required by the business.
• Strong communication and organizational skills to manage kitchen operations effectively.
• Strong culinary skills are applied in preparing and presenting dishes that satisfy customer expectations and support menu innovation.
• Leadership and communication skills are essential for supervising kitchen staff, fostering teamwork, and providing effective training.
• Organizational skills help in managing inventory, controlling costs, and maintaining a clean and orderly kitchen environment.

Nice To Haves

• Formal culinary training or certification from an accredited culinary institution.
• Experience with inventory management and cost control in a retail food environment.
• Leadership experience supervising kitchen teams and coordinating food preparation.
• Familiarity with diverse cuisines and menu development tailored to retail customers.
• Proficiency in using kitchen management software or point-of-sale systems.
• Preferred skills such as experience with kitchen management software and diverse culinary techniques enhance the ability to streamline operations and adapt to evolving customer preferences.

Responsibilities

• Assist the Head Chef in planning and developing menus that meet customer preferences and dietary requirements.
• Supervise and coordinate kitchen staff activities to ensure efficient food preparation and presentation.
• Maintain strict adherence to food safety, hygiene, and sanitation standards in compliance with regulatory requirements.
• Monitor inventory levels, order supplies as needed, and manage kitchen equipment to minimize waste and control costs.
• Train and mentor junior kitchen staff to develop their culinary skills and promote a collaborative team environment.

What This Job Offers

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