Chef Job in Evansville, Indiana

The primary responsibility of the Sous Chef is to provide the highest quality of service to customers at all times. Additionally, Sous Chef must possess advanced culinary skills, and have the ability to demonstrate skills to other production staff. Must prepare a variety of food items according to Sodexo’s company policy. Required Tasks: Responsible for overseeing production and/or prep of all meal periods for hot and cold food according to established recipes by using a variety of kitchen equipment and cooking methods. Receives verbal or written instructions from Executive Chef on food required and prepares and cooks food according to instructions, including special diets. Tastes products, follows menus, estimates food requirements, checks production, and keeps records in order to accurately plan production and requisition supplies and equipment. May also make menu changes with permission from Exec Chef/Manager and communicates the changes to Cooks. Ensures proper storage of all food products, including leftovers. Monitors leftover product and excess product, discusses proper use of such product with Exec Chef/Manager, and then communicates to Cooks and Chefs. Supervises cleaning and maintenance work areas, utensils and equipment, including daily clean-up of refrigerators and freezers. Consistently provides superior service at all times. Ensures culinary staff provides superior service at all times. Keeps daily production records. Attends to day-to-day problems and needs concerning equipment and food supplies. Must ensure all culinary staff follows all food safety, HACCP and physical safety rules and regulations, including taking temperatures every 2 hours, recording HACCP records as required, and maintaining log book. Conducts daily pre-service meetings. Requires ServSafe Certification. Requirements: High school diploma or GED and one year supervisory experience. Must possess or be capable of learning the following: Minimum of 5 years’ experience in a commercial kitchen or restaurant setting serving 650 meals per shift. Minimum of 3 years’ experience in a lead or supervisory position. Completion of a minimum 2 years of study at an accredited culinary program is desired. Must have excellent customer service skills and ability to work in an open kitchen environment. Must have high-volume restaurant experience. Advanced knowledge of food preparation and presentation methods, techniques and quality standards. Advanced knowledge of vegan and international foods, trends and presentation. Knowledge of commercial kitchen equipment, environment and food production. Knowledge of cleaning and maintaining equipment, supplies and materials. Ability to follow advanced-level recipes. Must be able to quantify a recipe in increments of 25 servings. Ability to prepare from scratch soups, stocks and sauces. Ability to show flexibility in an ever-changing work environment. Position requires long periods of standing, bending, walking, above-average agility and dexterity, and ability to carry moderately heavy items. Must be able to work a flexible schedule. Ability to handle customer interaction while making and handling customers’ needs. High level of customer interaction. Don’t miss out on this great opportunity to become a member of our team!