Chef Jobs

About The Position

Requirements

• High school diploma or GED
• At least two years of hands-on experience in authentic Indian cuisine, with a strong understanding of regional traditions, techniques, and culinary authenticity.
• Formal culinary training through a certificate, diploma, or degree from a recognized Indian culinary institute, with both practical and theoretical knowledge of regional Indian cuisines.
• Flexible and reliable, they are available to work varied shifts, including weekends and holidays, and bring a deep passion for Indian gastronomy and professional kitchen standards.

Responsibilities

• Supervise food preparation of Line Cooks and Culinary Utility team members.
• Oversee and support all Indian kitchen stations during dinner service to ensure timely and consistent plate execution. Actively assist cooks and ensure the readiness of mise en place and finishing components.
• Supervise the tandoor station during service, ensuring meats, seafood, and breads are cooked to order using traditional techniques. Monitor temperature, skewer handling, and plating consistency.
• Ensure all prepared curry bases are properly finished, portioned, and presented during service. Taste, adjust, and finalize sauces such as makhani, korma, bhuna, and chettinad to maintain flavor balance.
• Assist in live preparation of Indian breads such as naan, kulcha, roti, and paratha during service hours. Ensure dough is portioned, rolled, and cooked properly per order.
• Serve as the main liaison between the Indian kitchen and front-of-house teams.
• Monitor ticket flow, respond to service notes, and ensure dishes meet guest expectations in timing, temperature, and presentation.
• Monitor customer flow and estimate daily food requirements and supplies and requisition items needed on a daily basis.
• Assist with training and development of all kitchen team members.
• Maintain familiarity with festive and ceremonial Indian dishes that may feature on seasonal menus or specials and assist in their execution during special events or holidays.
• Make recommendation for timely repair, maintenance, and upkeep of all kitchen equipment and/or mechanical systems.
• Adjust seasoning and plating on the line as needed and maintain high culinary standards throughout the shift.
• Sous Chef may occasionally assist the Sous Chef in charge of Indian production as needed, ensuring alignment and continuity between production and service.
• Supervise the Food and Beverage team to include efficient staffing, team member development and training, performance management and policy enforcement.
• Resolve guest complaints within scope of authority, refer the matter to management, and notify supervisor and/or Security of all unusual events, circumstances, missing items, or alleged theft.

Benefits

• Wellness incentive programs to help you stay healthy physically and mentally
• Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more
• Free meals in our employee dining room
• Free parking on and off shift
• Health & Income Protection benefits (for eligible employees)
• Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community