Sous Chef
Hilton Indianapolis Hotel & Suites · Greater Indianapolis · 4 days ago
Management$65k/yrFull-time
Responsibilities
- Observe workers engaged in preparing, portioning, and garnishing foods to insure that methods of cooking and garnishing and sizes of portions are as prescribed.
- Give instructions to cooking personnel on fine points of cooking.
- Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
- Assume responsibility for kitchen in absence of Chef, planning, organizing and preparing all meals.
Requirements
- Must be able to “prep” food products, using standardized food preparation techniques.
- Must be able to visibly recognize “condition” of food, and cooking temperatures.
Education and Experience
- AAC Certification, Culinary Arts degree, apprenticeship and/or AOS Degree.
- Minimum 2 years kitchen supervisory experience with three years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position.
Position Requirements
- Serv Safe Certified.
Salary
$65,000.00 annually