Culinary Apprentice to Sous Chef Featured Lafayette, IN

Kaizen Lab Inc.; Lafayette (IN); On-site; USD 20,664 - 34,440; Full time

Benefits offered by this job

Meals

Health care

Paid vacations

Job summary

Kaizen Lab Inc. in Lafayette, Indiana, invites a passionate learner to join a kitchen mentorship program that goes beyond a standard line-cook role.

Over the timeline, you will be cross-trained in culinary fundamentals, menu development, and kitchen operations to eventually step into a Sous Chef position. You will receive direct mentorship from our Executive Chef, gain leadership experience across stations, and progress along a defined pathway from trainee to senior chef.

Qualifications

• No formal culinary degree required; drive and dedication valued.
• Some basic kitchen or prep experience helpful, but not mandatory.
• Ability to stand long periods, fast-paced work, and lift up to 50 lbs.
• Willingness to work evenings, weekends, and holidays as required.

Responsibilities

• Engage in a mentorship-driven program across all kitchen stations.
• Assist in menu development and kitchen operations as you train.
• Develop leadership and teamwork skills to prepare for a Sous Chef role.
• Maintain food safety and sanitation standards throughout training.

Skills

Culinary fundamentals

Station mastery

Kitchen operations

Leadership

Teamwork

Job description

Program Overview

We are seeking an eager, driven individual with a deep passion for food to join our kitchen team. This is not a standard line‑cook position; it is a dedicated mentorship program. Over an agreed timeline, you will be rigorously cross‑trained in every aspect of professional cooking, menu development, and kitchen operations to eventually step into a Sous Chef role.

What You’ll Learn (The Curriculum)

• Culinary Fundamentals: Master foundational cooking methods (roasting, sautéing, searing, poaching), knife skills, and flavor profiling.
• Station Mastery: Gain hands‑on experience and eventual leadership of every station in the kitchen.
• Kitchen Operations: Learn back‑of‑house logistics, including inventory tracking, ordering, and proper food storage.
• Leadership & Teamwork: Develop the soft skills needed to manage a team, communicate effectively during a rush, and expedite food.
• Food Safety & Sanitation: Master health codes, cross‑contamination prevention, and safety compliance.

Requirements & Qualifications

• The "It" Factor: An insatiable appetite for learning, a positive attitude, and a high level of receptiveness to feedback.
• Experience: Some basic kitchen or prep experience is helpful, but a formal culinary degree is not required. Your drive and dedication are your most valuable assets.
• Physical Demands: Ability to stand for long periods, work in a fast‑paced environment, and lift up to 50 lbs.
• Flexibility: Must be available to work evenings, weekends, and holidays as required in the food and hospitality industry.

What We Offer

• Direct Mentorship: One‑on‑one training and career progression guidance directly from our Executive Chef.
• Career Growth: A clear, defined pathway from a trainee to a full‑fledged Sous Chef.
• Competitive Compensation: Hourly pay rate with scheduled performance and compensation reviews as milestones are met.
• Benefits Include: meals, health care and paid vacations for full‑time employees.