Doc Crows Southern Smokehouse - Indianapolis - Sous Chef

Schulte Hospitality Group•Indianapolis, IN

11h•$18 - $22•Onsite

About The Position

Serving as the second-in-command in the kitchen, this position is responsible for overseeing the day-to-day operation of the kitchen. The Sous Chef must be able to maintain complete control of all aspects of the kitchen during their shift and be able to command the respect of his or her kitchen staff. The Sous Chef is responsible for following the Executive Chefs example for maintaining any and all areas of the restaurant and fulfilling all Duties and Responsibilities.

Requirements

Associate’s degree from a Culinary School with a major concentration in food preparation, management, or five years in a related position with experience and/or training; or equivalent combination of education and experience
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations
Ability to write reports, business correspondence/emails, and procedure manuals
Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees
Strong communication, and leadership skills
Ability to manage in a diverse environment with a focus on food quality and customer satisfaction.

Nice To Haves

Culinary experience: 1 year (Preferred)
Cooking: 1 year (Preferred)

Responsibilities

Responsible for discipline, assisting in performance reviews, communicating requesting pay increases or vacations for kitchen personnel to the Executive Chef.
Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times
Train and Manage all hourly kitchen staff
Plan and direct food preparation, managing kitchen staff, and ensuring the food that leaves the kitchen is of the highest quality.
Assist Executive Chef in managing labor cost through labor budgeting and staff scheduling
Maximizing the consistency, productivity, and safety of the kitchen staff, while maintaining impeccable personal hygiene as well a high standard of work ethic in the workplace.
Develop standardized recipes and techniques for food preparation and presentation to help assure consistently high quality
Exercise portion control for all items served and assist in establishing menu selling prices
Assist in costing of all menus and any other related culinary activities or events
Ensure proper equipment/facility operations and maintenance
Make regular inspections to ensure proper quality of food preparation and service
Enforce and maintain set forth systems within Bertuca Hospitality Group.
Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect up to date techniques, equipment, and terminology
May cook selected items or for select occasions and oversee special catering events
Perform other related duties as directed by either Executive Chef, General Manager, Corporate Office, Owners or as indicated on the Functions Worksheets
Consistent productivity, follow health code, provide a safe working environment for all staff while maintaining impeccable personal hygiene as well as a high standard of work ethic in the workplace.