Culinary Supervisor

2 weeks ago


Bloomington, Indiana, United States Greek House Chefs Full time
Sous Chef Position Overview

Job Title: Sous Chef

Classification: Exempt/Salary

Reports To: Executive Chef

Objective:

The Sous Chef plays a crucial role in assisting the Executive Chef in managing the daily operations of the kitchen. This includes supervising kitchen staff in the absence of the Executive Chef, contributing to menu development, ensuring the quality and freshness of food, and overseeing inventory and supply needs. The Sous Chef is responsible for maintaining meal quality and consistency by adhering to the tasks and responsibilities assigned by the Executive Chef.

Benefits:
  • Immediate access to a 401k plan with a 6% company match after one year of service.
  • 50% subsidized health insurance for employees, covering half of the costs of a comprehensive healthcare plan.
  • Life insurance coverage.
  • Options for long-term and short-term disability.
  • ServSafe certification provided for all chefs, facilitated by our Proctored Management Team.
  • Networking opportunities with the Blue Coat Army for peer support.
  • Paid maternity and paternity leave.
  • Minimal evening and weekend shifts.
  • Competitive salary structure.
  • Dental and vision insurance options.
  • Paid training sessions.
  • Generous paid time off policy.
  • Opportunities for professional growth and development.
Key Responsibilities:
  • Ensure that kitchen cleanliness meets and exceeds health and sanitation standards.
  • Conduct regular inspections of food preparation and service areas to ensure quality and cleanliness.
  • Lead the kitchen team in the absence of the Executive Chef.
  • Follow established procedures for equipment requests and ensure proper documentation.
  • Provide mentorship to junior kitchen staff.
  • Organize and manage kitchen inventory and supplies in the Executive Chef's absence.
  • Implement a first-in, first-out food rotation system to ensure quality assurance.
  • Maintain a well-stocked service line, especially during peak hours.
  • Assist in supervising food preparation and presentation to uphold quality standards.
  • Collaborate with the Executive Chef to enhance kitchen organization and staff training.
  • Ensure that food storage areas are well-managed and meet standards.
  • Support the Executive Chef with various tasks as needed.
  • Participate in monthly food committee reviews to align with house expectations.
  • Be available for up to three special events each semester, as required.
  • Review job performance periodically through progress reports.
  • Maintain a professional appearance in designated chef attire.
  • Communicate client feedback to the Executive Chef and management as necessary.
  • Receive deliveries and verify the quality and quantity of products.
  • Maintain professional relationships with vendors and clients.
  • Adhere to scheduling and time management protocols set by the Executive Chef or management.
  • Assist in monitoring scheduling and time management for self and staff.
  • Perform additional duties as assigned.
Qualifications:
  • 1-2 years of experience as a line cook is required.
Language Proficiency:
  • Ability to read and interpret safety rules, operating instructions, and procedural manuals.
  • Capable of writing routine reports and correspondence.
  • Effective communication skills for addressing groups of customers or employees.
Certifications:
  • Must obtain ServSafe Certification within the first available class following employment and maintain it throughout employment.
Physical Requirements:
  • Ability to stand and walk for the majority of the work shift.
  • Ability to lift up to 50 lbs. occasionally.

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