Sous Chef in Indianapolis, Indiana at Sycamore Reserve

A Sous Chef serves to assist the Head Chef. Their duties include leading the kitchen staff during the Head Chef's absence, guiding and supervising the junior kitchen staff during food preparation and assisting the Head Chef in menu preparation.

The main role is ensuring that the Head Chefs have utensils & ingredients they need to cook the restaurants' dishes.

Document each morning what the head chef requires before they prepare the day's dishes.

Cleaning & Organizing the food preparation area for the head chef.

Delivering the ingredients that the Head Chef needs to prepare to the food preparation area.

Directing the food preparation process & delegating tasks.

Cooking & preparing high quality dishes.

Assisting the Head Chef to create menu items, recipes & develop dishes.

Supervising all kitchen stations.

Being responsible for health & safety.

Being responsible for food hygiene practices.

Ensuring the kitchen meets all regulations including sanitary & food safety guidelines.

Training new kitchen employees on restaurant's standards and regulations.