Sous Chef

Fair Oaks Farms • Fair Oaks, IN

11d • Onsite

About The Position

Assists in overseeing daily operations of kitchen, including support staff. Sous Chef is a direct support to Executive Chef in planning, organizing, and scheduling, for both ala carte and private dining services. Responsible for executing menus and ensuring a high level of guest satisfaction.

Requirements

• Use logic and reasoning to identify the strengths and weaknesses to alternative solutions and conclusions to a problem
• Ability to determine the kind of tools and equipment needed to perform a job and be able to use safely in accordance with manufacturers recommendations
• Ability to perform physical activities that require considerable use of your arms and legs moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials
• Ability to lift more than 50lbs
• Ability to multitask and complete tasks assigned in a fast-paced environment
• Ability to communicate and coordinate well with others by displaying respect to customers and co-workers
• Standing for more than 8 hours
• Must have flexible hours and work weekends
• Honest, reliable, responsible, and dependable
• Job requires developing a practical working environment along with self-guiding with little or no supervision
• Must be detail oriented

Nice To Haves

• Serve Safe Certification

Responsibilities

• Teach support staff proper preparation of recipes as directed by Executive Chef
• Adhere strictly to health department sanitation and food guidelines
• Maintain pristine work area, ensure coolers and freezer organized and clean, lead support staff to adhere to same guidelines
• Receive, check, and put away food orders as needed
• Monitor product rotation and expiration dates
• Participate in food preparation and execution as well consistent production with strong ability to expedite during peak meal periods
• Successfully execute meals and teach support staff to do so in all areas of the kitchen
• Comply with standards of service and assist in assuring the same consistency with all staff
• Manage day-to-day operations of the kitchen in a consistent polite and professional manner
• Create, develop, and execute menus in conjunction with Executive/Sous, while ensuring adherence to recipes and product specifications
• Assist in completion of daily food orders based on scheduled banquet events and projected business
• Conduct regular inspections of staff opening/closing procedures and equipment, promptly act to correct deficiencies
• Solve staff issues as they arise while maintaining effective relationships with FOH management and staff
• Observe staff and make recommendations to Executive regarding strengths and areas of needed improvement of support staff
• Assist in adherence to company policy and kitchen procedures
• Other duties as assigned

What This Job Offers

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