Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $45,000.00
Work Schedule
Day Shifts
Benefits
generous compensation and benefits package
Health Insurance
Dental Insurance
Vision Insurance
Company-paid Life Insurance
401(k) savings plan
Paid Time Off
Employee assistance program
Career growth opportunities
Various Employee Perks and Rewards
Job Description
NEXDINE Hospitality is a distinguished provider of dining, facility management, hospitality, and fitness center services across multiple sectors including businesses, independent schools, higher education institutions, senior living communities, and hospitals on a nationwide scale. The company prides itself on its people-first philosophy, delivering finely tailored and expertly managed programs that embody the NEXDINE Experience - characterized by responsiveness, transparency, and authenticity. With a commitment to exceptional service standards and innovative culinary solutions, NEXDINE continually enhances its reputation as a leader in the hospitality industry. For those looking to build a rewarding career within a dynamic and supportive environment, NEXDINE offers ample opportunities for personal and professional growth. Learn more about the company at www.NEXDINE.com.
The role of the Sous Chef at NEXDINE Hospitality, located in Goshen, IN, is a full-time position scheduled for day and evening shifts with a starting salary of $45,000 per year, paid weekly via direct deposit. Reporting directly to the Executive Chef or Chef Manager, the Sous Chef plays a critical leadership role in the culinary team by overseeing both culinary and front of house staff to ensure exceptional food quality, production, service, and presentation standards are consistently met or exceeded. This role demands hands-on expertise in culinary techniques, team supervision, menu development, cost control, and maintaining high standards for food safety and sanitation.
The Sous Chef assists with menu planning and cycle costing, ingredients purchasing, and vendor relationship management to maintain operational efficiency and food quality. Responsibilities extend to staff training, demonstrating new culinary techniques, enforcing company safety and hygiene standards, and supervising all aspects of food preparation and presentation. Resource management is also vital; this includes managing department costs such as food, labor, supplies, and equipment within budgetary guidelines. The role occasionally supports catering operations and may participate in budgeting and inventory management. The ideal candidate must be attentive to detail, dedicated to superior customer service, and adept at overseeing kitchen and service operations, all while working in an environment that requires physical stamina and adherence to rigorous safety protocols. This is a career opportunity with generous compensation and benefits, including health, dental, vision insurance, company-paid life insurance, 401(k) plan, paid time off, employee assistance programs, and various perks that promote both personal and professional well-being and growth.
The role of the Sous Chef at NEXDINE Hospitality, located in Goshen, IN, is a full-time position scheduled for day and evening shifts with a starting salary of $45,000 per year, paid weekly via direct deposit. Reporting directly to the Executive Chef or Chef Manager, the Sous Chef plays a critical leadership role in the culinary team by overseeing both culinary and front of house staff to ensure exceptional food quality, production, service, and presentation standards are consistently met or exceeded. This role demands hands-on expertise in culinary techniques, team supervision, menu development, cost control, and maintaining high standards for food safety and sanitation.
The Sous Chef assists with menu planning and cycle costing, ingredients purchasing, and vendor relationship management to maintain operational efficiency and food quality. Responsibilities extend to staff training, demonstrating new culinary techniques, enforcing company safety and hygiene standards, and supervising all aspects of food preparation and presentation. Resource management is also vital; this includes managing department costs such as food, labor, supplies, and equipment within budgetary guidelines. The role occasionally supports catering operations and may participate in budgeting and inventory management. The ideal candidate must be attentive to detail, dedicated to superior customer service, and adept at overseeing kitchen and service operations, all while working in an environment that requires physical stamina and adherence to rigorous safety protocols. This is a career opportunity with generous compensation and benefits, including health, dental, vision insurance, company-paid life insurance, 401(k) plan, paid time off, employee assistance programs, and various perks that promote both personal and professional well-being and growth.
Job Requirements
- high school diploma or equivalent
- 1 - 3 years experience in similar role
- servsafe certification
- choke safety certification
- allergen awareness certification (ma)
Job Qualifications
- high school diploma or equivalent
- 1 - 3 years experience in similar role
- culinary school certificate or degree preferred
- proficiency in Microsoft Office Suite preferred
Job Duties
- assist with menu writing and cycle cost control utilizing appropriate recipes and costing measures
- responsible for the quality of all food products and ensure that standards are met including preparation and final presentation
- support culinary team with all aspects of food production, execution and presentation
- assist with oversight of all aspects of catering operations
- assist in maintaining vendor relationships
- inspect supplies, equipment, or work areas to ensure conformance to established standards
- demonstrate new cooking techniques or equipment to staff
- communicate with supervisor regarding equipment purchases or repairs
- assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products
- assist in determining production schedules and staff requirements necessary to ensure timely delivery of services
- ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained
- compile and record production or operational data on specified forms
- manage department controllable expenses including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines
- assist in budgetary process
- assist with analyzing recipes to assign prices to menu items based on food, labor, and overhead costs
- assist with inventory
- assist with review process for culinary staff
- instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing or presentation of food
- provide excellent customer service to include being attentive, approachable, greeting and thanking customers
- perform other duties and responsibilities as assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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