Lead Sous Chef — High-Volume Scratch Kitchen, Training

Goodwin Recruiting; Fishers (IN); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Paid Time Off

Training with housing and travel

Career advancement

Job summary

Goodwin Recruiting in Fishers, IN is seeking an experienced Sous Chef to join our growing restaurant client’s culinary leadership team. This hands-on role focuses on scratch cooking, strong operational systems, and delivering an exceptional guest experience in a high-volume environment.

You will lead daily BOH operations, train cooks, maintain recipe integrity, manage prep and food costs, and collaborate with front-of-house to ensure smooth service.

Qualifications

• 2+ years of culinary leadership in a full-service scratch-kitchen restaurant.
• Sous Chef or Kitchen Manager experience.
• High-volume upscale or polished casual background.
• Experience with food cost, inventory, ordering, and labor controls.
• Willingness to complete 6-8 weeks of out-of-market training.
• Ability to train and develop BOH teams.

Responsibilities

• Lead daily BOH operations and high-volume service execution.
• Train, coach, and develop cooks and other kitchen team members.
• Maintain recipe, preparation, portioning, plating, and food-quality standards.
• Manage prep, production, pars, line readiness, and kitchen organization.
• Support inventory, ordering, receiving, food cost, portion control, and waste reduction.
• Maintain strong food safety, sanitation and cleanliness standards.
• Work closely with FOH leadership to ensure smooth service and a strong guest experience.

Skills

Culinary leadership

High volume service

Food safety

Training & development

Job description

Goodwin Recruiting in Fishers, IN is seeking an experienced Sous Chef to join our growing restaurant client’s culinary leadership team. This hands-on role focuses on scratch cooking, strong operational systems, and delivering an exceptional guest experience in a high-volume environment.

You will lead daily BOH operations, train cooks, maintain recipe integrity, manage prep and food costs, and collaborate with front-of-house to ensure smooth service.