Fine Dining Sous Chef — Culinary Leader & Ops Optimizer

Fisnr; Carmel (IN); On-site; USD 55,000 - 75,000; Full time

Job summary

Fisnr seeks a driven Sous Chef to lead the culinary team and partner with the Executive Chef to manage daily operations. You will help control labor and food cost, oversee scheduling, purchasing and inventory, and maintain high culinary standards.

The ideal candidate has fine dining experience, ServSafe certification, and a professional appearance, with the ability to lift 50 pounds and work a 45-hour week across mornings and evenings.

Qualifications

• Degree in Culinary or related field preferred.
• At least 3 years of restaurant experience, including 1 year as Sous Chef in fine dining.
• Professional appearance.
• Able to lift/move up to 50 pounds.
• Able to stand for extended periods.
• Able to work a 45-hour week with mornings/evenings, weekdays, weekends and holidays.
• Must be ServSafe Certified.
• Must be proficient in Food and Alcohol Safety.

Responsibilities

• Lead the culinary team to ensure the kitchen runs effectively.
• Assist Executive Chef with controlling labor and food cost targets.
• Oversee scheduling, purchasing, and inventory systems.

Skills

Culinary leadership

Fine dining

Professional appearance

Food safety

ServSafe certified

Mobility / physical stamina

Education

Degree in Culinary or related field

Job description

Fisnr seeks a driven Sous Chef to lead the culinary team and partner with the Executive Chef to manage daily operations. You will help control labor and food cost, oversee scheduling, purchasing and inventory, and maintain high culinary standards.

The ideal candidate has fine dining experience, ServSafe certification, and a professional appearance, with the ability to lift 50 pounds and work a 45-hour week across mornings and evenings.