Sous Chef - Indianapolis Zoo

Sous Chef - Indianapolis Zoo

The Sous Chef provides continuous support to the Head Chef in managing the kitchen efficiently, fostering a well-organized and productive environment. Job Responsibilities include training and leading kitchen personnel, supervising/coordinating all related culinary activities, providing leadership for Concessions Stand operations and culinary staff, ensuring efficient service, quality food preparation, and adherence to safety and operational standards. The Sous Chef also estimates food consumption and requisitions or purchases food, selects and develops recipes and standardizes production recipes to ensure consistent quality, establishes presentation technique and quality standards, and plans and prices menus. Additionally, the Sous Chef ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen, oversees special catering events, and may also offer culinary instruction and/or demonstrate culinary techniques.

Qualifications include at least 2-3 years in a related position, at least 2-3 years of post-high school education, preferably a culinary degree, advanced knowledge of the principles and practices within the food profession, and experiential knowledge of management of people and/or problems. Verbal, reading, and written communication skills are also required.