Sous Chef

Sous Chef – Join the Parkhurst Dining team Parkhurst Dining is a family‑owned and operated company that provides culinary, dining and catering services to over 80 organizations and universities. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, and served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you’ve been searching for a place where you can do what you love, love what you do and have room to grow, consider joining our team! Fort Wayne, IN • $85,000.00–$90,000.00 • 1 week ago Job Summary The sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervising hourly team members. This role is responsible for the quality, quantity, and timeliness of daily meal production in accordance with Parkhurst standards under strict sanitary guidelines as outlined in food safety programs. The sous chef participates in, maintains, and upholds the Culinary Gold standards of Parkhurst Dining in all areas of food production, sanitation, and employee management, safety, and quality control. Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities. Essential Functions Manage and direct all culinary staff to ensure standards and quality are being followed by each staff member. Assist in purchasing all food, paper, cleaning, bakery, and safety items within budgeted levels. Assist the Executive Chef in menu development, organization and completion of production sheets, and execution of new recipe standards. Assist Executive Chef in regular inspections of the entire unit for sanitation, cleanliness, temperatures and using checklists as a guide. Verify that recipe standards and consistency are constantly being used to ensure a quality product every time. Check schedule to ensure all employees are in place and ready to work. Review production sheet and daily menu plans. Review upcoming special events and catering needs and follow through with said tasks. Maintain an open line of communication with management, informing them of products and supplies needed. Follow the uniform dress code and maintain proper personal hygiene. Help maintain inventory and proper ordering. Supervise staff and adhere to proper coaching and discipline methods. Assist with onboarding and training of new kitchen team members. Qualifications Three or more years of culinary experience. High school diploma or GED. Ability to organize workloads and meet time deadlines. Strong leadership and team management skills desirable. Experience with Microsoft software programs. Physical Demands & Working Conditions Lifting objects up to 50 lbs. Bending, reaching, and grasping. Walking short distances. Exposure to high noise, heat, and humidity levels. Standing for long periods on hard surfaces. Job Hazards Burns, cuts, slips, falls, and back sprains. Benefits FREE meal during your shift 20% discount on any food purchase at Eat’n Park, Hello Bistro, The Porch, and Parkhurst Dining. Paid time off Management career advancement opportunities Access to continuous development with Smile Universe Eligibility for 401k, vision, dental and medical plans Eat’n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Seniority Level Mid‑Senior level Employment Type Full‑time Job Function Management and Manufacturing Industry Food and Beverage Services #J-18808-Ljbffr