Responsibilities for

Sous Chef:

Manage all activities in the kitchen, including food preparation and production, as well as training and managing the kitchen staff in the absence of Executive Chef Ensure efficient, cost-effective operation and profitability of food production Supervise and inspect all preparation and cooking equipment on a regular basis to ensure they are kept clean, sanitary, and in perfect operating order Ensure food products, presentation, and plating are of the highest quality and are prepared to serve in a timely manner Assume the role as Executive Chef in his or her absence Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met Assure kitchen personnel is trained in the best cleanliness and sanitation practices Qualifications for

Sous Chef:

High school or GED equivalent required, formal culinary training, or Associate's Degree in Culinary Arts preferred Minimum of 2-5 years of cooking experience in a fine dining environment and experience in a culinary leadership role preferred Ability to communicate clearly with managers, kitchen, and dining room employees and guests Safe Food Handling Certification required Ability to bend, stand, and stoop for long periods of time, as well as working long hours in hot conditions Must have experience calculating figures, amounts, and performing mathematical functions to meet kitchen and business needs

Job Type:

Full-time Pay:

$18.00 - $20.00 per hour

Benefits:

401(k) matching Flexible schedule Paid time off

Education:

High school or equivalent (Preferred)

Experience:

chef: 3 years (Preferred) Ability to

Commute:

Mt St Francis, IN 47146 (Preferred) Ability to

Relocate:

Mt St Francis, IN 47146: Relocate before starting work (Preferred)

Work Location:

In person