Sous Chef

Superior Metal Technologies; Indianapolis (IN); On-site; USD 42,000 - 60,000; Full time

Job summary

Superior Metal Technologies is seeking a Sous Chef to assist the Head Chef and oversee kitchen staff in their absence. You will guide junior cooks during food preparation and help plan menu items while ensuring the team has the utensils and ingredients they need to execute dishes.

You will also lead by example in cooking high-quality dishes and maintaining rigorous health, safety, and hygiene standards across all kitchen stations.

Qualifications

• Document each morning what the head chef requires before they prepare the day's dishes.
• Clean and organize the food prep area for the head chef.
• Delivering ingredients the Head Chef needs to the prep area.
• Direct the food preparation process and delegate tasks.
• Cook and prepare high quality dishes.
• Assist the Head Chef to create menu items and develop dishes.
• Supervise all kitchen stations.
• Be responsible for health and safety.
• Ensure food hygiene practices are followed.
• Ensure the kitchen meets sanitary and food safety guidelines.
• Train new kitchen employees on restaurant standards and regulations.

Responsibilities

• Lead kitchen staff in the Head Chef's absence and supervise junior staff during prep.
• Assist in menu preparation and developing dishes with the Head Chef.
• Ensure utensils and ingredients are available for daily kitchen operations.
• Oversee food preparation processes and delegate tasks to stations.
• Maintain high standards of cleanliness, hygiene, and safety in the kitchen.

Skills

Leadership

Team supervision

Menu planning

Cooking

Food safety

Hygiene

Communication

Desk coordination

Job description

Description

A Sous Chef serves to assist the Head Chef. Their duties include leading the kitchen staff during the Head Chef's absence, guiding and supervising the junior kitchen staff during food preparation and assisting the Head Chef in menu preparation.

Description

A Sous Chef serves to assist the Head Chef. Their duties include leading the kitchen staff during the Head Chef's absence, guiding and supervising the junior kitchen staff during food preparation and assisting the Head Chef in menu preparation.

The main role is ensuring that the Head Chefs have utensils & ingredients they need to cook the restaurants' dishes.

Requirements

• Document each morning what the head chef requires before they prepare the day's dishes.
• Cleaning & Organizing the food preparation area for the head chef.
• Delivering the ingredients that the Head Chef needs to prepare to the food preparation area.
• Directing the food preparation process & delegating tasks.
• Cooking & preparing high quality dishes.
• Assisting the Head Chef to create menu items, recipes & develop dishes.
• Supervising all kitchen stations.
• Being responsible for health & safety.
• Being responsible for food hygiene practices.
• Ensuring the kitchen meets all regulations including sanitary & food safety guidelines.
• Training new kitchen employees on restaurant's standards and regulations.

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