Executive Sous Chef
General Accounts – Fort Wayne, Indiana
Benefits:
- Free uniforms
- Health insurance
- Opportunity for advancement
- Paid time off
- Tuition assistance
- 401(k)
- Dental insurance
- Employee discounts
Job Summary:
Assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant’s reputation for excellence.
Responsibilities:
- Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency.
- Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.
- Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible.
- Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
- Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.
- Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary.
- Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practives.
- Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge.
- Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests.
- Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.
Qualifications:
- Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment.
- Culinary degree or equivalent professional training preferred.
- Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles.
- Strong leadership abilities and a deep understanding of various cooking techniques, flavor profiles, and presentation styles.
- Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture.
- Excellent organizational and time management skills, with the ability to multitask and prioritize effectively.
- Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards.
- Passion for quality food, creativity, and staying updated with industry trends and innovations.
- Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.
- Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests.
Benefits/Perks:
- Medical, Dental, Paid time off, 401(k) for full-time employees
- All employees get discounts on hotel’s outside of their hotel they work in
- Opportunities for bonuses
- $250 referral bonus for you and a referred associate
- PayActiv: access to your already earned wages before payday