Sous Chef - Livery, Indy

Vida; Indianapolis (IN); On-site; USD 42,000 - 62,000; Full time

Job summary

Vida in Indianapolis is seeking a Sous Chef to lead kitchen operations, design menus, and ensure exceptional guest experiences. You will supervise staff, coordinate prep, and uphold health and safety standards in a fast-paced environment. The role emphasizes hands-on leadership, coaching, and cost-conscious menu execution.

Qualifications

• At least 1 year sous chef experience in an upscale, scratch cooking kitchen.
• Strong professional references from former supervisors.

Responsibilities

• Assist in the preparation and design of appetizers, entrees, and desserts.
• Produce high-quality dishes with attention to food costing and budgetary guidelines.
• Manage and develop kitchen team, creating schedules that leverage team strengths.
• Ensure the kitchen operates efficiently and upholds company standards.
• Comply with federal and state health department standards.
• Maintain a positive, collaborative attitude with Front of House and Back of House teams.

Skills

Sous Chef experience

Team leadership

Food cost awareness

Food safety

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Sous Chef - Livery, Indy

Full Time Management Livery Indianapolis, Indianapolis, IN, US

3 days ago Requisition ID: 7603

Our Sous Chefs operate in an integral role in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include: 1) Respect for guests and one’s team; 2) Strong communication skills; 3) Business Sense; 4) Passion for coaching, training, and developing one’s team; 5) Enhanced, hands-on leadership skills.

Responsibilities:

• Assist in the preparation and design of appetizers, entrees, and desserts.
• Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines.
• Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one’s team.
• Ensure the kitchen operates in an efficient, timely manner that upholds company standards.
• Comply and enforce federal and state-specific health department standards.
• Maintain an approachable, patient, and positive attitude in working with one’s Front of House and Back of House team.

Qualifications:

• Minimum of one year of previous Sous Chef experience in an upscale, scratch cooking kitchen.
• Ability to provide excellent professional references from former supervisors.