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Sous Chef
Reports to: Executive Chef
Supervises: Line Prep Cook; Salad Preparation; Sanitation
Education and/or Experience:
Job Knowledge, Core Competencies and Expectations
Job Summary (Essential Functions)
Job Tasks/Duties
• Prepares or directly supervises first floor kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Club’s standard recipes.
• Assists the Executive Chef with seasonal rotation of menus for Hensley Grille, Harrison Room, and French Room.
• Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes charge of the kitchen in the absence of the Executive Chef.
• Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment.
• Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef.
• Personally works in any station as assigned by the Executive Chef.
• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
• Consults with dining service personnel during daily line-ups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items
• Expedites food orders during peak service hours.
• Supervises, trains and evaluates kitchen personnel.
• Reports all member and guest complaints to the Executive Chef and assists in resolving complaints.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the Executive Chef.
Licenses and Special Requirements
• Food safety certification.
• Certification from American Culinary Federation or other hospitality association. Physical Demands and Work Environment
• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.
Full Time
Civic & Environmental Advocacy
$36k-47k (estimate)
02/24/2024
05/20/2024
columbia-club.org
INDIANAPOLIS, IN
50 - 100
1889
Private
SYDNEY L STEELE
$10M - $50M
Civic & Environmental Advocacy
The job skills required for Sous Chef include Food Preparation, Food Safety, Food Handling, Culinary Arts, Futures, Cost Control, etc. Having related job skills and expertise will give you an advantage when applying to be a Sous Chef. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Sous Chef. Select any job title you are interested in and start to search job requirements.
The following is the career advancement route for Sous Chef positions, which can be used as a reference in future career path planning. As a Sous Chef, it can be promoted into senior positions as a Kitchen Manager that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Sous Chef. You can explore the career advancement for a Sous Chef below and select your interested title to get hiring information.