Sous Chef

To Apply for this Job Click Here

Job Title:

Sous Chef — High-Volume Full-Service Dining

Location:

Carmel, Indiana (On-Site)

Company Overview:

We are a growing full-service restaurant group with multiple new openings and long-term career growth potential. Our team is built on structure, systems, and a strong culture of hospitality. We offer a scratch kitchen environment with opportunities for advancement, profit sharing, and excellent work-life balance.

Position Overview:

The Sous Chef partners directly with the Executive Chef to lead back-of-house operations. This role is responsible for executing kitchen standards, developing team members, overseeing butchering, managing administrative functions, and driving financial results. The Sous Chef will maintain high food quality standards while fostering a positive, professional kitchen environment.

Compensation & Benefits:

• Excellent earning potential with bonus/profit sharing plan.
• Three weeks paid time off (PTO) annually.
• Comprehensive training and ongoing professional development.
• Medical, Dental, Vision, Life Insurance.
• Career growth with multiple new restaurant openings.
• Closed on Christmas and Thanksgiving Day; early closure on Christmas Eve.

Key Responsibilities:

• Support the Executive Chef in all back-of-house leadership functions.
• Manage kitchen team members, scheduling, training, and development.
• Supervise all food production and BOH restaurant operations.
• Direct and train team members through coaching, counseling, and feedback.
• Execute accurate ordering and receiving of produce, seafood, and proteins.
• Ensure proper recipe adherence, portion control, and plate presentation.
• Conduct bi-weekly inventory counts and partner on food cost management.
• Supervise and participate in butchering and portioning duties.
• Maintain ServSafe standards, food safety, sanitation, and cleanliness.
• Create and maintain a positive work environment that supports team success.
• Collaborate with FOH leadership to ensure seamless service delivery.

Required Qualifications:

• 2+ years of high-volume, full-service restaurant management experience.
• Proven leadership and team development skills.
• Strong organizational, communication, and coaching abilities.
• Ability to remain composed and lead effectively under pressure.
• High standards for food quality, safety, and cleanliness.
• Professional appearance and self-discipline.
• Passion for hospitality and sincere guest service.
• Butchering and portion control experience.
• Experience in scratch kitchen operations.
• Experience with structured systems and process management.
• Current or ability to obtain ServSafe certification.

At Goodwin Recruiting, we are committed to our core values and providing world class customer service. We are committed to helping our clients navigate and comply with the complex and ever-changing labor laws as well as help ensure that in every hiring decision, internally and with our client partners, that all viable candidates are considered, and the most qualified candidate is offered the role. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

JOB ID: 160062

#post

John Watson

To Apply for this Job Click Here