Sous Chef

Ripple-; Lafayette (IN); On-site; USD 17,000 - 25,000; Full time

Benefits offered by this job

Direct Mentorship

Career Growth

Competitive Compensation

Meals and health care for eligible

Job summary

Ripple- is launching a dedicated mentorship program in which you will be rigorously cross-trained across every aspect of professional cooking, menu development, and kitchen operations. The program aims to prepare you to step into a Sous Chef role through direct mentorship and structured career progression.

You will learn culinary fundamentals, station mastery, kitchen operations, leadership, and food safety while contributing to a collaborative kitchen team.

Qualifications

• The candidate should be eager to learn with a positive attitude and receptiveness to feedback.
• Formal culinary degree is not required; drive and dedication are valued assets.
• Ability to stand long hours, in a fast-paced environment, and lift up to 50 lbs.
• Availability to work evenings, weekends, and holidays as required.

Responsibilities

• Undergo cross-training across all kitchen stations and cooking methods.
• Develop leadership and teamwork skills to support a Sous Chef role.
• Participate in menu development and kitchen operations training.
• Receive mentorship directly from the Executive Chef and progress along a trainee-to-Sous Chef pathway.

Skills

Culinary Fundamentals

Station Mastery

Leadership & Teamwork

Food Safety

Job description

Program Overview

We are seeking an eager, driven individual with a deep passion for food to join our kitchen team. This is not a standard line-cook position; it is a dedicated mentorship program. Over an agreed timeline, you will be rigorously cross-trained in every aspect of professional cooking, menu development, and kitchen operations to eventually step into a Sous Chef role.

What You’ll Learn (The Curriculum)

• Culinary Fundamentals: Master foundational cooking methods (roasting, sautéing, searing, poaching), knife skills, and flavor profiling.
• Station Mastery: Gain hands-on experience and eventual leadership of every station in the kitchen.
• Kitchen Operations: Learn back-of-house logistics, including inventory tracking, ordering, and proper food storage.
• Leadership & Teamwork: Develop the soft skills needed to manage a team, communicate effectively during a rush, and expedite food.
• Food Safety & Sanitation: Master health codes, cross-contamination prevention, and safety compliance.

Requirements & Qualifications

• The "It" Factor: An insatiable appetite for learning, a positive attitude, and a high level of receptiveness to feedback.
• Experience: Some basic kitchen or prep experience is helpful, but a formal culinary degree is not required. Your drive and dedication are your most valuable assets.
• Physical Demands: Ability to stand for long periods, work in a fast-paced environment, and lift up to 50 lbs.
• Flexibility: Must be available to work evenings, weekends, and holidays as required in the food and hospitality industry.

What We Offer

• Direct Mentorship: One-on-one training and career progression guidance directly from our Executive Chef.
• Career Growth: A clear, defined pathway from a trainee to a full-fledged Sous Chef.
• Competitive Compensation: Hourly pay rate with scheduled performance and compensation reviews as milestones are met.
• Benefits Include: meals, health care and paid vacations for full-time employees.