Executive Alliance Zionsville, Indiana
Mar 20, 2020Full time
Sous Chef The Executive Chef's right hand 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. 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. Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.) Other duties as assigned. Qualifications: One to three years of previous Sous Chef experience in an upscale, scratch cooking kitchen. Ability to provide excellent professional references from former supervisors.