Sous Chef Jobs in Indianapolis

Key Responsibilities:

• The immediate direct support Chef in charge of Culinary functions within an outlet when the Restaurant Executive Chef isn’t on property
• The Chef is directly responsible for all aspects of daily food preparation, supporting the Chef and the set directions in all areas of F&B
• + 16 more...

Benefits:

Key Responsibilities:

• Responsible for the oversight of BOH shift execution including line, prep, expo, and dish
• Responsible for recipe execution and adherence to recipe specs
• + 4 more...

Benefits:

Key Responsibilities:

• Manage shifts which include daily decision making, scheduling, and planning
• Create memorable dining experiences by exceeding guest expectations
• + 7 more...

Benefits:

Key Responsibilities:

• This position requires managing all aspects of the restaurant: Complete responsibility of all Kitchen personnel scheduling; ability to motivate and inspire staff to follow policies, procedures & uphold our high standards; maintain knowledge of the full menu, recipes, inventories & processes; and continually develop employees through training and example leadership. Our ideal candidate understands the importance of community involvement, ensuring guest satisfaction, and gaining the respect of staff
• Guest Service–Maintains high levels of guest satisfaction, consistently exceeding expectations of guest experience
• + 5 more...

Benefits:

Key Responsibilities:

• Summary: Helps Executive Chef prepare and cook foods
• Coordinates activities of cooks and other food-service associates
• + 18 more...

Key Responsibilities:

• At Invited Clubs , work feels like play as you build relationships with your team and meet Members from all different backgrounds
• Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie
• + 11 more...

Key Responsibilities:

• Whether guests join us for a romantic dinner for two or a business dinner for 12, we do it the best that it can be done
• Under the direction of the Executive Chef or General Manager, the Sous Chef manages, supervises, and coordinates all kitchen-related activities, ensuring quality preparation and presentation of menu items as well as general sanitation with a Demand for Excellence in accordance with established restaurant standards, recipes, and procedures
• + 16 more...