Sous Chef

HM Alpha Hotels & Resorts • Indianapolis, IN

23h • Onsite

About The Position

The Sous Chef coordinates activities of cooks and other workers engaged in preparing and cooking. This role involves observing workers to ensure proper food preparation, portioning, and garnishing methods are followed, and providing instructions on cooking techniques. The Sous Chef will also cook and carve meats and prepare dishes during busy periods and for special events. In the absence of the Chef, the Sous Chef assumes full responsibility for the kitchen, including planning, organizing, and preparing all meals. The position requires the ability to prep food products using standardized techniques and to visibly recognize the condition of food and cooking temperatures.

Requirements

• ACF Certification
• Culinary Arts degree, apprenticeship and/or AOS Degree
• Minimum 2 years kitchen supervisory experience
• Three years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position
• Serv safe Certified

Responsibilities

• Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Give instructions to cooking personnel on fine points of cooking.
• Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
• Must be able to "prep" food products, using standardized food preparation techniques.
• Must be able to visibly recognize "condition" of food, and cooking temperatures

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree