Sous Chef I — Retail Kitchen Leader & Menu Planner

Quest Food Management Services; Indianapolis (IN); On-site; USD 42,000 - 54,000; Full time

Job summary

Quest Food Management Services seeks a Sous Chef I to support the Head Chef and oversee kitchen operations in a retail environment. You will assist in menu planning, food preparation, and maintaining high standards of quality and safety to meet customer expectations.

The role requires leadership of kitchen staff, focus on inventory and cost control, and adherence to health regulations. Weekend and holiday availability is needed to ensure smooth service.

Qualifications

• High school diploma or equivalent.
• At least 2 years of experience working in a professional kitchen environment.
• Basic culinary training or certification from an accredited culinary program.
• Knowledge of food safety and sanitation standards.
• Ability to work flexible hours including weekends and holidays.

Responsibilities

• Assist the Head Chef in planning and developing menus that meet customer preferences and seasonal availability.
• Supervise and coordinate kitchen staff activities to ensure efficient food preparation and presentation.
• Maintain strict hygiene and safety standards in compliance with local health regulations.
• Monitor inventory levels, order supplies as needed, and manage food cost to minimize waste.
• Train and mentor junior kitchen staff to develop their culinary skills and promote teamwork.
• Ensure all dishes leaving the kitchen meet quality and presentation standards.
• Collaborate with other departments to ensure smooth service flow and customer satisfaction.
• Participate in daily kitchen operations including food preparation, cooking, and plating as required.

Skills

Culinary leadership

Strong communication

Food safety knowledge

Inventory management

Education

Associate degree or higher in Culinary Arts or related field

ServSafe Certification or equivalent food safety credential

Job description

Quest Food Management Services seeks a Sous Chef I to support the Head Chef and oversee kitchen operations in a retail environment. You will assist in menu planning, food preparation, and maintaining high standards of quality and safety to meet customer expectations.

The role requires leadership of kitchen staff, focus on inventory and cost control, and adherence to health regulations. Weekend and holiday availability is needed to ensure smooth service.