Sous Chef - Livery, Indy

Our Sous Chefs operate in an integral role in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include:

1. Respect for guests and one’s team;
2. Strong communication skills;
3. Business Sense;
4. Passion for coaching, training, and developing one’s team;
5. Enhanced, hands-on leadership skills.

Responsibilities

• Assist in the preparation and design of appetizers, entrees, and desserts.
• Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines.
• Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one’s team.
• Ensure the kitchen operates in an efficient, timely manner that upholds company standards.
• Comply and enforce federal and state-specific health department standards.
• Maintain an approachable, patient, and positive attitude in working with one’s Front of House and Back of House team.
• Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.) Qualifications:
• Minimum of one year of previous Sous Chef experience in an upscale, scratch cooking kitchen.
• Ability to provide excellent professional references from former supervisors.