POSITION: Sous Chef
REPORTS TO: Executive Chef
FLSA STATUS: Salaried Exempt

SMG, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Sous Chef at all Evansville facilities. The Sous Chef is responsible for assisting the Executive Chef with managing all aspects of the kitchen staff and day-to-day operations.

MAJOR RESPONSIBILITIES:

• Control the production per specs & recipes of the outlets.
  
• Control presentation and quality of all food items per executive chef’s direction.
  
• Control cost as set forth by the established food costs, labor costs and budgets. 
  
• Responsible for the production of all catering events.
  
• Responsible for all perpetual inventories.
  
• Responsible for the sanitation & giving the lead stewards direction in the cleaning of equipment, break down stations and general sanitation policies as set forth by the Executive Chef, local, State, County and
  
• City Boards of Health.
  
• Supervises kitchen employees in the preparation of all food items.
  
• Assists in training of kitchen employees engaged in the preparing and cooking of foods to ensure high quality, efficient, and profitable food service.

QUALIFICATIONS:

• Qualified applicants must posses the following:
  
• Ability to prioritize multiple projects and meet strict deadlines
  
• Ability to work under minimal supervision
  
• Ability to work flexible hours in addition to normal business hours
  
• Must have professional attitude and appearance
  
• Certificate from accredited culinary school, college or technical school
   
  

TO APPLY:

This position offers a competitive salary and benefit package.  Resumes must include salary requirements for consideration and may be sent to:

Nicole Schenk
SMG Evansville
715 Locust Street
Evansville, IN  47708
(812) 435-5770 ext 203
(812) 435-5858 FAX or
Nicole_schenk@smgevansville.com  
No Phone Calls please

SMG is an Equal Opportunity Employer