Sous Chef in Westfield, Indiana at Clancy's Hospitality

About Company:

Clancy’s Hospitality was established in 1965 in Noblesville, Indiana, by Indiana Restaurant Hall of Fame Member Carl Fogelsong. Pride in technically excellent service, combined with warm hospitality, is the cornerstone of our business. We coach our staff to treat every customer as a guest in our own home—because that’s who we are, and that’s who we’ll always be.

We believe that hospitality, when done well, can be a transformative force in a community.

About the Role:

The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and efficient operation of the kitchen environment. This position is responsible for assisting in menu development, overseeing food preparation, and maintaining the highest standards of hygiene and food safety. The Sous Chef will lead kitchen staff by example, ensuring that recipes are executed consistently and that the quality meets the establishment’s standards. This role requires strong organizational skills to manage kitchen workflow, inventory, and staff scheduling effectively. Ultimately, the Sous Chef contributes to creating an exceptional dining experience that aligns with the restaurant’s culinary vision and customer expectations.

Minimum Qualifications:

• Proven experience as a Sous Chef or similar role in a fine dining or upscale restaurant setting.
• Demonstrated ability to manage kitchen staff and operations effectively.
• Certification in food safety and hygiene standards.
• Excellent organizational and communication skills.

Preferred Qualifications:

• Formal culinary education or degree from a recognized culinary institute.
• Experience working directly under an Executive Chef or Head Chef.
• Advanced knowledge of menu planning and recipe development software.
• Familiarity with inventory management and cost control systems.
• Bilingual in English and Spanish to enhance team communication.

Responsibilities:

• Assist the Executive Chef in planning and developing menus.
• Supervise and coordinate daily kitchen operations, including food preparation, cooking, and plating.
• Ensure all recipes are followed accurately to maintain consistency and quality of dishes served.
• Monitor kitchen hygiene and safety standards, ensuring compliance with health regulations.
• Train, mentor, and manage kitchen staff to foster a collaborative and efficient work environment.
• Manage inventory, order supplies, and control food costs to optimize kitchen profitability.
• Step in to lead the kitchen in the absence of the Executive Chef, maintaining operational continuity.

Skills:

The required skills such as Executive Chef and Head Chef experience enable the Sous Chef to effectively support and sometimes substitute for senior kitchen leadership, ensuring seamless kitchen operations. Expertise in menu development and recipe execution is essential for maintaining the restaurant’s culinary standards and innovating new dishes. Skills in food preparation and hygiene are critical for maintaining safety and quality in a fast-paced kitchen environment. Preferred skills like familiarity with inventory management and culinary software enhance efficiency and cost control, while additional language skills can improve team collaboration.