Sous Chef Lafayette, IN

Kaizen Lab Inc.; Lafayette (IN); On-site; USD 20,664 - 27,552; Full time

Benefits offered by this job

One-on-one training

Career growth pathway

Meals for full-time employees

Health care benefits

Paid vacations

Job summary

Kaizen Lab Inc. in Lafayette, Indiana is seeking a passionate individual for a unique kitchen mentorship program aimed at developing skills for a future Sous Chef role. This program offers rigorous training across essential culinary techniques and kitchen operations with direct guidance from our Executive Chef.

An eagerness to learn and flexibility are key requirements. Competitive compensation and meal benefits are included, fostering both personal and professional growth.

Qualifications

• Insatiable appetite for learning and positive attitude.
• Basic kitchen or prep experience is helpful, but not required.
• Ability to stand for long periods and lift up to 50 lbs.
• Must be flexible with work hours, including evenings and weekends.

Responsibilities

• Receive hands-on training in culinary fundamentals.
• Gain leadership experience at different kitchen stations.
• Master inventory tracking and food safety compliance.

Skills

Culinary Fundamentals

Station Mastery

Kitchen Operations

Leadership & Teamwork

Food Safety & Sanitation

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.