Koch & Co.
Koch & Co.

60 Koch Jobs Hiring in Indiana

Sous Chef

Fair Oaks, IN · On-site

$40K - $45K/yr

Head Chef Type: Full-Time; Exempt Position Summary: Assists in overseeing daily operations of ... and co-workers * Standing for more than 8 hours * Must have flexible hours and work weekends

Team Member

Jeffersonville, IN · On-site

$11.50 - $15/hr

The co-founder, Dave, a chef trained in Thomas Keller's Bouchon restaurant organization came up with a simple process: take the best quality chicken, prepare the chicken in a proprietary brine, and ...

Line Cook

Greensburg, IN · On-site

$14.50 - $18.25/hr

Performs other related duties as assigned by the chef. * Demonstrates positive interpersonal skills with co-workers. * Functions as a supportive team member during the course of their shift.

Line Cook

Greendale, IN · On-site

$14.25 - $18/hr

Performs other related duties as assigned by the chef. * Demonstrates positive interpersonal skills with co-workers. * Functions as a supportive team member during the course of their shift.

Line Cook

Greendale, IN · On-site

$14.25 - $18/hr

Performs other related duties as assigned by the chef. * Demonstrates positive interpersonal skills with co-workers. * Functions as a supportive team member during the course of their shift.

Line Cook

Jasper, IN · On-site

$14 - $17.50/hr

Performs other related duties as assigned by the chef. * Demonstrates positive interpersonal skills with co-workers. * Functions as a supportive team member during the course of their shift.

Line Cook

Portland, IN · On-site

$13.25 - $16.75/hr

Performs other related duties as assigned by the chef. * Demonstrates positive interpersonal skills with co-workers. * Functions as a supportive team member during the course of their shift.

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Sous Chef

Fair Oaks Farms

Fair Oaks, IN • On-site

$40K - $45K/yr

Full-time

Posted 23 days ago


Job description



Position Title: Sous Chef

Department: Farmhouse Restaurant

Reports to: Head Chef

Type: Full-Time; Exempt

Position Summary: Assists in overseeing daily operations of kitchen, including support staff. Sous Chef is a direct support to Executive Chef in planning, organizing, and scheduling, for both ala carte and private dining services. Responsible for executing menus and ensuring a high level of guest satisfaction.

Duties and Responsibilities

  • Ability to teach support staff proper preparation of recipes as directed by Executive Chef
  • Require strict adherence to health department sanitation and food guidelines
  • Maintain pristine work area, ensure coolers and freezer organized and clean, lead support staff to adhere to same guidelines
  • Receive, check, and put away food orders as needed
  • Monitor product rotation and expiration dates
  • Participate in food preparation and execution as well consistent production with strong ability to expedite during peak meal periods
  • Demonstrate ability to successfully execute meals and teach support staff to do so in all areas of the kitchen
  • Comply with standards of service and assist in assuring the same consistency with all staff
  • Assist in managing day-to-day operations of the kitchen in a consistent polite and professional manner
  • In conjunction with Executive/Sous, create and develop and execute menus, while ensuring adherence to recipes and product specifications
  • Assist in completion of daily food orders based on scheduled banquet events and projected business
  • Conduct regular inspections of staff opening/closing procedures and equipment promptly act to correct deficiencies
  • Ability to solve staff issues as they arise while maintaining effective relationships with FOH management and staff
  • Observe staff and make recommendations to Executive regarding strengths and areas of needed improvement of support staff
  • Assist in adherence to company policy and kitchen procedures
  • Other duties as assigned

Job Requirements

  • Use logic and reasoning to identify the strengths and weaknesses to alternative solutions and conclusions to a problem
  • Ability to determine the kind of tools and equipment needed to perform a job and be able to use safely in accordance with manufactures recommendations
  • The ability to perform physical activities that require considerable use of your arms and legs moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials
  • The ability to lift more than 50lbs
  • The ability to multitask and complete tasks assigned in a fast- paced environment
  • The ability to communicate and coordinate well with others by displaying respect to customers and co-workers
  • Standing for more than 8 hours
  • Must have flexible hours and work weekends
  • Honest, reliable, responsible, and dependable
  • Job requires developing a practical working environment along with self-guiding with little or no supervision
  • Must be detail oriented

Education or Experience

  • High School Diploma or equivalent GED
  • 3+ years of previous work related managerial experience
  • Serve Safe Certification