Sous Chef Lafayette, IN

Kaizen Lab Inc.; Lafayette (IN); On-site; USD 1,928,640 - 2,479,680; Full time

Benefits offered by this job

Meals

Health care

Paid vacations for full-time employees

Job summary

Kaizen Lab Inc. seeks an eager, driven individual to join our kitchen team through a dedicated mentorship program. Over a predefined timeline, you will be cross-trained in professional cooking, menu development, and kitchen operations to eventually assume a Sous Chef role.

You will learn culinary fundamentals, station mastery, and kitchen operations while developing leadership and teamwork skills. This paid program includes direct mentorship, growth pathways, and competitive compensation with

Qualifications

• An insatiable appetite for learning, a positive attitude, and a high level of receptiveness to feedback.
• Some basic kitchen or prep experience is helpful, but a formal culinary degree is not required.
• Ability to stand for long periods, work in a fast-paced environment, and lift up to 50 lbs.
• Must be available to work evenings, weekends, and holidays as required.

Skills

Fast learner

Receptiveness to feedback

Flexibility

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.