Executive Sous Chef

Executive Sous Chef 502 East Event Centre Carmel, IN Job Details Full-time $55,000 - $65,000 a year 1 day ago Benefits Health insurance Paid time off Employee discount Opportunities for advancement Qualifications Teamwork Team leadership Safety regulations Employee relationship building Shift management HACCP Food safety Hospitality management

Full Job Description Job Title:

Executive Sous Chef -

Banquets and Catering Job Summary:

The Executive Sous Chef for Banquets and Catering will oversee and manage all aspects of banquet and catering operations, ensuring high-quality food production and exceptional service. This role requires a creative culinary professional with strong leadership skills to assist in menu creation, supervise kitchen staff, and maintain operational excellence in a fast- paced environment.

Key Responsibilities:

1.

Menu Development:

o Collaborate with the Executive Chef to design innovative menus for various events and banquets. o Customize catering menus according to client preferences and dietary restrictions. 2.

Food Preparation and Presentation:

o Oversee the preparation, cooking, and presentation of food to ensure high culinary standards. o Ensure all food is prepared in accordance with established recipes and presentation guidelines. 3.

Staff Management:

o Supervise kitchen personnel, including scheduling, training, and performance evaluations. o Foster a positive work environment that encourages teamwork and professional development. 4.

Quality Control:

o Monitor kitchen procedures to ensure compliance with health, safety, and sanitation standards. o Conduct regular quality checks to maintain high standards of food presentation and flavor. 5.

Inventory and Cost Management:

o Assist in managing food inventory, ordering supplies as needed, and minimizing waste. o Contribute to the budget preparation and monitor food costs to ensure profitability. 6.

Event Coordination:

o Collaborate with event planners and coordinators to understand client needs and expectations. o Ensure seamless execution of food service during events, including buffets, plated dinners, and receptions. 7.

Problem Solving:

o Address any issues that arise during service promptly and efficiently. o Implement solutions to improve kitchen operations and service delivery.

Qualifications:

 Culinary degree or equivalent experience in a high-volume kitchen or catering operation.  Proven experience as a Sous Chef or Executive Sous Chef, specifically in banquets or catering.  Strong leadership and team management skills.  Excellent culinary skills with a passion for creating diverse and innovative dishes.  Comprehensive knowledge of food safety regulations and techniques.  Ability to work in a fast-paced environment and manage multiple priorities.

Physical Requirements:

 Ability to stand for long periods and lift heavy items (up to 50 lbs).  Flexibility to work evenings, weekends, and holidays as needed.

What We Offer:

 Competitive salary based on experience.  Comprehensive benefits package, including health insurance, paid time off, and free employee meals.  Opportunities for professional development and career advancement within a growing company.

Salary and Benefits:

 Competitive salary based on experience.  Benefits package including health insurance, vacation, and employee discounts.

Application Process:

Interested candidates should submit a resume and cover letter detailing their experience and culinary philosophy.

Pay:

$55,000.00 - $65,000.00 per year

Work Location:

In person