Lead Sous Chef: Kitchen Ops, Menu Creation & Safety

Sycamore Reserve; Indianapolis (IN); On-site; USD 42,000 - 66,000; Full time

Job summary

Sycamore Reserve in Indianapolis, Indiana, is seeking a Sous Chef to support the Head Chef and lead kitchen operations. The role focuses on guiding junior staff during food preparation, ensuring the availability of utensils and ingredients, and contributing to menu planning and dish development.

The Sous Chef will be responsible for maintaining food hygiene, enforcing sanitary guidelines, supervising kitchen stations, and training new staff to meet restaurant standards.

Qualifications

• Lead kitchen staff during Head Chef's absence.
• Ensure health and safety compliance in the kitchen.
• Train new kitchen staff to restaurant standards.
• Oversee sanitation and food hygiene practices.
• Assist in menu development and recipe creation.

Responsibilities

• Document the head chef's daily requirements each morning.
• Deliver ingredients to the food preparation area as needed.
• Direct the food preparation process and delegate tasks.
• Supervise all kitchen stations across the kitchen.
• Maintain sanitary guidelines and regulatory compliance.

Skills

Kitchen leadership

Food preparation

Job description

Sycamore Reserve in Indianapolis, Indiana, is seeking a Sous Chef to support the Head Chef and lead kitchen operations. The role focuses on guiding junior staff during food preparation, ensuring the availability of utensils and ingredients, and contributing to menu planning and dish development.

The Sous Chef will be responsible for maintaining food hygiene, enforcing sanitary guidelines, supervising kitchen stations, and training new staff to meet restaurant standards.