Sous Chef - Livery, Indy

CRG Dining; Indianapolis (IN); On-site; USD 52,000 - 65,000; Full time

Job summary

CRG Dining in Indianapolis is seeking an experienced Sous Chef for the Livery kitchen. The role supports kitchen leadership, oversees line cooks, and helps design menus.

You will manage prep, ensure quality, control food costs, train and develop the team, and uphold health and safety standards. This is a full-time management position with hands-on leadership and collaboration with FOH/BOH teams.

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.

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.

Skills

Leadership

Communication

Coaching

Team development

Business sense

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

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.