Dishwasher

Unclassified - New Albany, IN

Full-time - Mid Level

Onsite - New Albany, IN

About the position

The Exchange is seeking a Sous Chef to be the second in command in our kitchen, following our Executive Chef's specifications and guidelines. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our guests' satisfaction. This position is essential for ensuring that the kitchen operates smoothly and efficiently, contributing to the overall dining experience of our guests. The Sous Chef will assist in the preparation and design of all food and drinks menus, ensuring that each dish meets the high standards of quality and presentation expected by our patrons. In this role, the Sous Chef will produce high-quality plates, both in terms of design and taste, and will ensure that the kitchen operates in a timely manner that meets our quality standards. The Sous Chef will also fill in for the Executive Chef in planning and directing food preparation when necessary, demonstrating leadership and initiative in the kitchen. Resourcefulness is key, as the Sous Chef will need to solve any issues that arise and take control of any problematic situations that may occur during service. Additionally, the Sous Chef will manage and train kitchen staff, establish working schedules, and assess staff performance to ensure a cohesive and efficient team. Ordering supplies to maintain appropriate inventory levels is also a critical responsibility, along with complying with and enforcing sanitation regulations and safety standards. Maintaining a positive and professional approach with coworkers and guests is essential to fostering a collaborative and enjoyable work environment.

Responsibilities

• Assist in the preparation and design of all food and drinks menus.
• Produce high quality plates both in design and taste.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff's performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and guests.

Requirements

• 4+ years of Restaurant Kitchen/ BOH experience of increasing responsibility.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry's best practices.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
• Culinary degree preferred OR equivalent work experience.
• ServSafe certified or ability to become certified.
• Be able to work in a standing position for long periods of time.
• Be able to reach, bend, stoop, and frequently lift up to 50 pounds.

Benefits

• Competitive salary
• Benefits
• Career advancement opportunities
• Opportunities for advancement