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Sous Chef

Company: Leo's Market and Eatery
Location: Carmel
Posted on: November 24, 2020

Job Description:

Leos Market and Eatery is a brand new innovative concept that serves as a market, eatery and conveniently offers fuel. Our store is developing in Greenfield, IN and we are looking for a culinary professional to help us deliver fresh food from scratch and help develop a team of individuals who can deliver exceptional serviceand foodto our guests. JOB SUMMARY The Sous Chef for Leos Market and Eatery is an opportunity to let your creative cuisine talents shine! The Sous Chef will be responsible for managing Leos Eatery kitchen production and food service line operation. This manager will be an important right hand to the Executive Chef and will help take on responsibilities such as training Customer Care Representatives and Kitchen Crew Members, oversee daily duties in the culinary department, and successfully lead the restaurant in compliance with Leos corporate guidelines. The Sous Chef is responsible for maintaining a safe, sanitary, innovative environment where they can share their excitement and passion for food with team members and guests. The Sous Chef ensures an exceptional customer experience, and strives to continually improve Leos culinary vision. PRINCIPAL DUTIES 1. Demonstrate a passion to serve our guest and our team with exceptional customer service and products. 2. Ensure that high standards of sanitation and cleanliness set forth by Leos and the Health Department are maintained throughout the kitchen at all times. 3. Assist management in creating labor schedules, providing on the job training, as well as oversee daily production and workflow of Eatery staff. 4. Demonstrates and performs advanced culinary techniques. 5. Can follow complex recipes and manages required food production for recipes. 6. Taste foods to determine their quality, texture, consistency, and taste. 7. Helps with inventory and supply management as well as creating daily production sheets for menus. 8. Report, in writing, the quantities of food items prepared, served and leftovers on the daily production sheet. 9. Plan sequence and time of cooking operations to meet peak serving hours. 10. Assist in taking monthly inventory of food, paper items and chemicals. 11. Responsibilities may include closing and opening kitchen. 12. As needed, the Sous Chef will need to lead the shift, including deposit preparation and fuel operations (where applicable) as well as be cross trained in all Store Assistant Manager Duties and responsibilities. SAFETY AND SANITATION 1. Ensure temperature logs and temperatures of food is regularly recorded and data is accurate. 2. Maintain quality and sanitary standards of State and City Health Departments. 3. Maintain clean and orderly work area and complete other general cleaning duties, such as mopping/sweeping floors and emptying trash cans and clean equipment. 4. Report to management any safety hazards and equipment in need of repair. 5. Assists in keeping the kitchen, refrigerators and store rooms sanitary and orderly by cleaning utensils, equipment, fixtures and work areas. REQUIRED FUNCTIONS 1. Ability to work well individually as well as in a team environment, in a leadership capacity. 2. Exceptional customer service skills. 3. Excellent oral and written communication skills. 4. Ability to work with little or no supervision. 5. Detail oriented and strong organizational skills. 6. Ability to apply critical thinking skills in all situations. 7. Must be able to perform the following physical behaviors repetitively throughout a shift: standing, walking, handling, reaching horizontally and grasping firmly. 8. Must be able to perform the following physical behaviors frequently throughout a shift: reaching above the shoulder, reaching below the waist, pushing buttons, bending, stooping, squatting, crouching, kneeling and pushing. 9. Must be able to lift and carry up to 45 lbs. 10. Excellent relationship building, interpersonal, and leadership skills. 11. Ability to learn and utilize the stores technology. BASIC QUALIFICATIONS 1. Must be at least 19 years old. 2. High School Diploma or GED equivalent preferred. 3. Previous experience in a leadership role in a professional kitchen; casual dining, fine dining or catering operations preferred. 4. Availability to work all shifts, weekends, and holidays, based on business needs. 5. Ability to work 35 40 hours per week. 6. Previous experience in ordering food and creating production processes desired. 7. General understanding of restaurant costs and controls. 8. Serve Safe Manager Certification (or ability to obtain with provided training). 9. Food Allergy Certification (or ability to obtain with provided training). 10. Experience using electronic food management systems, including inventory, ordering, etc. 11. Cross trained on all local, state and federal regulations for the storage and sale of age restricted products and full and self-serve petroleum products. 12. Proven and consistently demonstrated skills in the following: Exceptional Customer Service Relationship Building Effective Communication Training

Keywords: Leo's Market and Eatery, Carmel , Sous Chef, Hospitality & Tourism , Carmel, Indiana

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