Salary Sous Chef

City, State:

Indianapolis, Indiana

The purpose of the SOUS CHEF is to direct and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods, order supplies, and keep records and accounts. Position will report directly to the EXECUTIVE CHEF.

PRIMARY DUTIES AND RESPONSIBILITIES:

• Check the quality of raw or cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food or other supplies needed to ensure efficient operation.
• Supervise or coordinate activities of cooks or workers engaged in food preparation and kitchen maintenance.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Determine how food should be presented and create decorative food displays.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
• Maintains regular attendance and is consistently on time.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Performs any other duties as requested by Executive Chef.
  
  

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties of the position.

Desired Competencies, Work Skills, And Knowledge

To perform the job successfully, an individual should demonstrate the following competencies. Other competencies may be required.

Associate demonstrates a high QUALITY of work

• Looks for ways to improve and promote quality.
• Applies feedback to improve performance.
• Work is accurate, thorough, and neat.
  
  

Associate demonstrates acceptable PRODUCTIVITY standards

• Meets or exceed productivity standards.
• Assists staff in achieving their personal productivity expectations.
  
  

Associate demonstrates SAFETY AND SECURITY measures

• Observes, adheres to safety and security procedures, promoting a safe work environment.
• Provides proper safety and security training to staff.
• Practices and enforces proper safety techniques.
  
  

Associate demonstrates INITIATIVE

• Seeks out new assignments and assumes additional duties when necessary.
• Undertakes self-development activities.
• Includes appropriate people in decision-making.
  
  

Associate demonstrates effective TEAMWORK

• Contributes to building a positive team spirit.
• Works effectively with other departments to accomplish goals.
  
  

Associate Demonstrates Effective CUSTOMER SERVICE SKILLS

• Manages difficult or emotional customer situations.
• Demonstrates the desire and ability to provide high quality service to both internal and external customers.
  
  

Associate demonstrates effective SUPERVISING skills

• Makes self available to staff to answer questions and provide direction.
• Delegates work assignments and follows up to ensure completion.
• Develops staff so that successful customer service scores are achieved.
  
  

Associate demonstrates clear and effective ORAL / WRITTEN COMMUNICATION

• Able to communicate effectively with staff and other departments.
• Practices attentive and active listening with all employees.
• Able to read and interpret written information
  
  

Associate demonstrates ACCOUNTABILITY for their job performance

• Performs work with little or no supervision; works independently.
• Takes responsibility for own actions.
• Follows instructions and responds to management direction.
  
  

EDUCATION AND EXPERIENCE REQUIREMENTS:

College or university program certificate; or 2 to 4 years related experience and/or training; or equivalent combination of education and full service restaurant management experience.

Qualifications

Ability to interpret and perform basic computer functions, including MS Office, Outlook, Word, and Excel.

Supervisory Responsibilities

• Position has supervisory responsibilities.
  
  

WORK ENVIRONMENT

The work environment normally entails the following:

• Kitchen work environment. Hot temperatures are common.
• Exposure to cleaning chemicals throughout the day
• Minimal to moderate noise levels consistent with a kitchen environment
  
  

PHYSICAL DEMANDS

During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.

The physical activity normally entails the following attributes.

Position is expected to:

• Stand more than 90% of the time
• Walk more than 50% of the time
• Use hands to finger, handle, or feel more than 90% of time
• Lift up to 50lbs more than 1/3 of the time
• Push / pull up to 50lbs more than 1/3 of the time.
  
  

Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.

Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.