Sous Chef

The Cake Bake Shop Admin•Carmel, IN

3d•Onsite

About The Position

The Sous Chef will have a passion for cooking, as well as lead the culinary team to ensure that the kitchen runs effectively. The Sous Chef is responsible for helping the Executive Chef to control all Culinary Labor and Food Cost targets in their department by overseeing scheduling, along with purchasing and inventory systems. Additionally, the Sous Chef is responsible for providing supportive leadership to the Executive Chef and Team Members throughout their daily operations.

Requirements

At least 3 years of experience in restaurants.
At least 1 year of experience as a Sous Chef in a fine dining establishment.
Professional appearance.
Able to lift/move up to 50 pounds.
Able to work in a standing position for extended periods of time.
Able to adhere to a 45-hour work week.
Availability in the mornings or evenings, weekdays, weekends, and holidays (if necessary).
Must be Servsafe Certified.
Must be proficient in Food and Alcohol Safety.

Nice To Haves

Degree in Culinary or a related field preferred.

Responsibilities

Help the Executive Chef control all Culinary Labor and Food Cost targets.
Oversee scheduling, purchasing, and inventory systems.
Provide supportive leadership to the Executive Chef and Team Members.
Demonstrate general financial acumen including sales, labor, prime cost, budgeting, and ordering.
Understand the entire operation, not limited to any particular department.
Exhibit ownership mentality for the individual location and the brand.
Collaborate with the Management Team on company initiatives, rollouts, and day-to-day operating norms.
Focus on culinary excellence, creating magical and one-of-a-kind experiences for guests.
Implement and uphold company standards and initiatives as they pertain to HR.
Develop team members, fostering an environment of continual growth and leadership bench strength.
Maintain strong attention to detail in all aspects of the business and daily culinary operations.
Complete any other duties as assigned by the Executive Chef.