Sous Chef - Vida

Cunningham Restaurant Group; Indianapolis (IN); On-site; USD 45,000 - 60,000; Full time

Job summary

Cunningham Restaurant Group seeks a Sous Chef for Vida in Indianapolis, IN. This full-time management role involves leading kitchen operations and ensuring high-quality food preparation.

The ideal candidate will have at least one year of Sous Chef experience in an upscale kitchen, strong leadership and communication skills, and a passion for developing team members. Join us in enhancing the guest experience through culinary excellence.

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.
• Manage and develop team members in the kitchen.
• Ensure efficient kitchen operations.
• Comply with health department standards.
• Maintain a positive attitude when working with the team.

Skills

Culinary skills

Team management

Communication skills

Leadership skills

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 - Vida

Full Time Management Vida, 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.