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Ian C Hall

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Tue Jan 18, 2011 3:34 pm


New Albany, IN

Calling all chefs...Join us @ The Exchange...

by Ian C Hall » Wed Feb 26, 2014 1:29 pm

The Exchange Pub & Kitchen is seeking a talented, driven, experienced sous chef. We are a high-volume, production-focused, professional kitchen. Candidate must:

Be intimately familiar with all aspects and activities of the kitchen.

Comply with Standards of Service and assist in assuring the same from all kitchen employees.

Understand and share the vision, style, and approach of The Exchange.

Assist in managing day-to-day operations of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.

In conjunction with the Executive Chef, develop menus & ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.

Plan and direct food preparation, following all procedures and recipes as set forth by the Executive Chef.

Ensure that all kitchen employees consistently adhere to uniform, grooming and
appearance standards.

In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.

Establish and require strict adherence to health department, sanitation, and food handling guidelines

Complete daily food orders based upon scheduled banquet events and projected levels of business.

Conduct regular inspections of the entire kitchen and promptly act to correct deficiencies found during inspection.

Be creative.

Share your Passion.

Keep detailed records of day-to-day operations, recipe development, procedures.

Maintain daily inventory, prepare and execute orders with vendors. Develop and foster relationships with vendors. Seek out new products.

Control food cost.

Assist in training kitchen staff on the proper methods of food preparation and handling.

Conduct weekly inventory counts.

Oversee staff, deal with personal conflict, refer to upper management when necessary.

Participate in actual food preparation. Produce consistent, high-quality product and expedite during peak meal periods as needed.

Keep and eye out for issues/challenges that may arise and be proactive about dealing with those challenges.

Take ownership of your kitchen, yourself, your work.

Lead by example. Uphold and maintain all standards as set by Executive Chef, keeping in mind that fellow employees will only uphold expectations when those expectations are clearly communicated and their leaders (sous chef/s) are doing the same.

Have patience.

Treat everyone with respect.

Do whatever it takes.

Compensation and benefits to be discussed in person.

Please reply to this posting via email with a full resume & cover letter, under the subject "Sous Chef."
Ian Hall
The Exchange Pub + Kitchen
118 W. Main St.
New Albany, IN 47150

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