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Sous Chef - Full-Time at Creative Dining Services

Gary, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Jan, 26

Salary

0.0

Posted On

08 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Staff Supervision, Training, Batch Cooking, Culinary Arts, ServSafe Certification, First Aid Training

Industry

Hospitality

Description

Creative Dining Services is looking for a Sous Chef at Indiana University Northwest in Gary, IN. The Sous Chef is responsible for planning and directing food preparation. This includes supervision of staff and other administrative duties. Core Responsibilities * Time food production such that all food is ready at the time of service. * Supervise and train staff. * Read and understand Function Sheets for menus and time of functions. * Produce and maintain prep sheets and duty rosters. * Utilize batch cooking techniques to avoid over or under production. If work shift requires, properly open and/or close the kitchen. The Ideal Candidate Will Have: * High School diploma or equivalent required * Culinary Arts Degree preferred * 1 – 3 years cooking experience * Supervisory experience preferred * ServSafe Certification * First Aid training We Offer: * Competitive pay and bonus opportunities * Medical, dental, and vision insurance * 401(k) with a company match * Paid time off * And much, much more! About Creative Dining Services Creative Dining Services partners with college, universities, Fortune 100 companies, full-service senior living communities, conference centers and K-12 schools and camps to provide a different kind of hospitality and facility management services experience – one that’s fun, innovative, and focused on your community. Why? Because that’s how it should be. Creative Dining Services is an Equal Opportunity Employer and Veteran-Friendly!

Responsibilities

The Sous Chef is responsible for planning and directing food preparation, including supervision of staff and administrative duties. Key tasks include timing food production for service, training staff, and maintaining prep sheets.