Sous Chef at Indaco Greenville

Goshen, Kentucky, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Jul, 26

Salary

0.0

Posted On

17 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant management, Kitchen management, Food quality control, Service standards, Budgeting, Financial forecasting, Problem resolution, Team leadership, Communication, Staff development, Inventory management, Strategic planning, P&L management, Recruitment, Operational procedures

Industry

Hospitality

Description

SOUS CHEF HOSPITALITY STARTS HERE: Welcome to The Indigo Road Hospitality Group (IRHG), where hospitality is more than a job; it's a family, a lifestyle, and an exciting journey. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart! WHY US: Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. THE ROLE: A successful Sous Chef with 2+ years' experience managing the line in an upscale yet approachable food focused environment . Be passionate about food and engaging in the local community. Procure the highest quality product to create unforgettable dishes while overseeing service and food quality on the line. A Sous Chef encourages development amongst the team and promotes a positive experience for staff and guests to achieve P&L goals. You’ll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you’ll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food. What we will ask of you: * Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness * Oversee, maintain and manage food and service quality * Assess, implement and manage service standards by ensuring consistency across operational procedures * Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions * Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH) * Forecast financial trends to control labor, food and beverage cost * Partner with General Manager to ensure a positive and collaborative environment when leading by example Requirements for Success: * 2+ years’ of successful restaurant management experience * Thrive in high-volume, scratch kitchen, and upscale food focused environments * Passionate about Internal Hospitality and embrace our core values * Strong problem resolution skills * Have exceptional organizational skills and a keen eye for detail * Effective communication skills and the ability to navigate important conversation Benefits: * Competitive Compensation: Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days. * Health & Wellness: Comprehensive health insurance coverage, including medical, dental, vision, and more. * Financial Planning: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options. * Home Loan Program: We offer a zero-interest housing loan program to help you achieve your dream of home ownership. * Employee Discounts: Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division. * Family Time: Benefit from 4 weeks of PTO for maternity/paternity leave. The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract. The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

Responsibilities

The Sous Chef is responsible for overseeing daily kitchen operations, maintaining high food and service quality, and managing the team to ensure a positive guest experience. They will also handle financial objectives, including budgeting, labor cost control, and strategic business planning to maximize profitability.