Sous Chef

Sycamore-Reserve; Vertland (IN); On-site; USD 42,000 - 64,000; Full time

Job summary

Sycamore-Reserve is seeking a Sous Chef to assist the Head Chef, lead the kitchen team, and ensure smooth food preparation operations. You will help with menu planning and recipe development while maintaining high standards of quality and consistency.

Responsibilities include supervising stations, managing line cooks, ensuring health and safety, and training junior staff to meet restaurant standards.

Qualifications

• Must document head chef's daily requirements each morning.
• Maintain cleanliness and organization of food prep areas.
• Deliver ingredients to prep areas.
• Direct food preparation process and delegate tasks.
• Prepare and cook high-quality dishes.
• Assist head chef in menu creation and recipe development.
• Supervise kitchen stations.
• Ensure health, safety and food hygiene compliance.
• Ensure sanitary and food safety guidelines compliance.
• Train new kitchen staff on standards and regulations.

Responsibilities

• Lead the kitchen staff during the Head Chef's absence.
• Guide and supervise junior kitchen staff during food preparation.
• Assist Head Chef in menu preparation and recipe development.
• Ensure utensils and ingredients are available for dishes.
• Oversee all kitchen stations and food preparation.
• Uphold health & safety and food hygiene practices.
• Adhere to sanitary and food safety guidelines.
• Train new kitchen employees on restaurant standards.

Skills

Supervising kitchen staff

Health & safety

Food hygiene

Menu development collaboration

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.

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.