Sous Chef @ Indiana Convention Center

The Sous Chef assures that foods are prepared using fundamental cooking techniques, seasoned for maximum taste and flavor, and served in an aesthetically pleasing manner. The Sous Chef directs all aspects of foodservice production and service, ensuring that approved food safety and sanitation guidelines are followed. The Sous Chef directly supervises the preparation and production of the unit's menus and manages a shift or station in the hot kitchen, the cold kitchen and/or the bakery and pastry shop. The Sous Chef is responsible for training, mentoring and helping to develop other Culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation.

Duties and responsibilities

• Participate as part of Culinary Leadership Team to manage a culinary department for the preparation of foods served to the customers in a consistent and timely manner.
• Supervise the daily set-up of the department's stations; Ensure work areas are stocked accordingly.
• Maintain product consistency by continuous inspection and tasting of seasonings, portions and appearance of food.
• Ensure consistent adherence to Sodexo Live! standards for food quality,
• Train kitchen staff to strengthen the team's culinary skills and to maintain overall kitchen safety.
• Food quality standards consistently met; Foods are presented in an aesthetically pleasing
  manner; Foods are consistently delivered to specified locations on time; Culinary team member satisfaction and retention remain high.
• Ensure Kitchen Safety and Sanitation conforms to all Sodexo Live!, OSHA, regulatory and governmental standards to provide a safe work environment in which high quality food is produced.
• Lead cleaning and sanitizing procedures for equipment and facilities.
• Conduct daily inspection of facilities and equipment to identify and eliminate hazards.
• Ensure proper sanitation by maintaining accurate time and temperature records and guarding against cross-contamination.
• Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example.
• Focus on the customer; Foster teamwork; Build strong team relationships; Share information to build team awareness; foster attention to detail.
• Prioritizing culinary daily work flow and meet production schedule.
• Prepare foods to the proper taste, flavor, texture, consistency and degree of doneness.
• Execute food preparation tasks in a logical order to ensure all tasks are completed on schedule
• Determine quantity of foods to be prepared
• Disposition of waste
• Presentation of dishes, menus and concepts
  
  

Job Qualifications/Skills

Required:

• Minimum of 2 years in a food preparation position.
• Ability to promote and participate in a team environment.
• Ability to understand written and oral direction and to communicate same with others.

Preferred:

• Degree from a postsecondary culinary arts training program.
• ACF Professional Certification.

Other Requirements:

• Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment.
• Hours are often extended or irregular to include nights, weekends and holidays. Must be able to meet the following requirements with reasonable accommodation:
• While performing the duties of this job, an employee is regularly required to stand, use hands tofinger, handle, feel, reach with hands and arms, and taste or smell.
• The employee is occasionally required to stoop, kneel, or crouch.
• The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet.
• Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit several times a day.
• Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.
• While performing duties of this job, the associate is frequently exposed to moving mechanical
  parts and extreme heat.
• Employee must be able to perform repetitive motions.
• The employee is occasionally exposed to wet and/or humid conditions and extreme cold.
• Employee must be able to work in a cold environment – such as when cleaning walk-in refrigerators.
• The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals.
• Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Employee must be able to operate in an environment with moderate noise
• Employee must have the ability to walk with non-skid shoes at all times.

Pay Range:

$25.00 - $28.00 per hour