Sous Chef

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

Sous Chef

Sycamore Reserve Indianapolis, Indiana, United States

About this position

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.