Creative Sous Chef I: Lead Kitchen, Menu & Mentorship

Quest Food Management Services Llc

Indianapolis (IN)

On-site

USD 42,000 - 64,000

Full time

14 days+

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Job summary

The Sous Chef I at University of Indianapolis within Quest Food Management Services supports the Head Chef in daily kitchen operations, menu planning, and ensuring high standards of food quality and safety.

He/she supervises kitchen staff, coordinates activities, and maintains inventory integrity while focusing on cost control and compliance with health regulations to deliver exceptional guest experiences.

Qualifications

High school diploma or equivalent.
2+ years of experience in a professional kitchen.
Basic culinary training or certification from an accredited program.
Knowledge of food safety and sanitation standards.
Ability to work flexible hours including weekends and holidays.

Responsibilities

Assist Head Chef in planning and developing menus that meet customer preferences and seasonal availability.
Supervise and coordinate kitchen staff activities to ensure efficient food preparation and presentation.
Maintain hygiene and safety standards in compliance with local regulations.
Monitor inventory levels, order supplies as needed, and manage food cost to minimize waste.
Train and mentor junior kitchen staff to develop culinary skills and promote teamwork.
Ensure all dishes leaving the kitchen meet quality and presentation standards.
Collaborate with other departments to ensure smooth service flow and customer satisfaction.
Participate in daily kitchen operations including food preparation and plating as required.