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Round the Table Hospitality / Blue Plate Catering hiring Catering Chef in Chicago, IL

Round the Table Hospitality / Blue Plate CateringMore Info

Full Time • Salary (50K-55K)
Expired: Jan 2, 2020

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Requirements

5 years


Job Details
Job Title: Sous Chef (PM)

Department: Operations

FLSA: Exempt

Status: Full Time

Reports to: Chef de Cuisine

Customary Days: Sunday - Saturday

Customary Hours: Varies to include evenings, holidays, and extended hours as business requires

Position Summary: The Sous Chef (PM) is responsible for supporting the Chef de Cuisine in overseeing the daily operation of the PM Blue Plate kitchen team. Additional responsibility includes overseeing production and staff management of kitchen operations.

Responsibilities:

  • Develop a holistic understanding of the Blue Plate vision, becoming an ambassador of the Blue Plate brand (to “care more” in all you do).
  • Oversee and actively participate in the prep production for all menu items as directed by Sous Chef’s, Chef de Cuisine and/or Executive Chef.
  • Manage hot drops during scheduled hours. Adjusting hours if needed to accommodate hot drops.
  • Ensure that all prep is completed to specifications to ensure success in other departments.
  • Follow closing guidelines at end of shift and secure building upon departure.
  • Confidently and promptly resolve issues such as incorrect orders, late deliveries, or incorrect menu items with internal departments.
  • Assist the Chef de Cuisine in managing the overall pm kitchen staff, to include selection, training, and supervising of daily work assignments. Act as a coach and mentor; managing performance by setting objectives, delivering performance reviews, providing ongoing performance feedback and administering corrective action when needed.
  • Monitor and train all PM kitchen staff in proper sanitation procedures. Ensure that all employees are in assigned uniforms and serving safe food.
  • Oversee daily production from each kitchen department to ensure proper presentation and preparation to event guidelines. Conduct regular department walk-throughs and random food tastings.
  • Establish proper portion sizes and controls to ensure proper amounts are being prepared for events.
  • Follow set standard operating photos, recipes and descriptions for all cooks.
  • Enter items into CaterXpert, as needed.
  • Assist with printing all event orders and any revised event orders in a timely manner as necessary.
  • Attend events in the field as requested.
  • Participate actively in client tastings, making appearances as requested.
  • Cook in any department as needed, taste products that are produced to ensure quality and consistency.
  • Continually monitor cleaning and maintenance of all kitchen equipment according to Blue Plate cleaning and sanitation guidelines.
  • Implement the policies and practices as outlined by the Blue Plate Safety Policy.
  • Make recommendations for equipment purchases and monitor equipment repairs, ensuring equipment is fixed in a safe and timely manner.
  • Assist with placing food and cleaning supplies orders with vendors as needed, using order guides and purchase orders (when required) to organize all orders.
  • Report to work in proper uniform as outlined in the Dress Code Policy.
  • Perform other relevant duties as required.

Requirements

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

  • Culinary Arts degree or advance culinary arts certification is preferred.
  • 5 years of successful experience within the hospitality industry, preferably with catering or hotel food service.
  • Completion of the City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days from the date of hire.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Ability to demonstrate strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality.
  • Impeccable service standards and attention to detail.
  • Demonstrated ability to lead people and get results through others.
  • Ability to effectively solve problems and make decisions in a fast paced, high pressure environment.
  • Ability to work effectively across all functional departments.
  • Strong project management skills from conception to completion, with ability to manage multiple tasks simultaneously to deadline.

Language Skills:

  • Ability to read, write and speak English proficiently. Bilingual skills preferred.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
  • The employee frequently is required to stand, walk, sit, use hands to feel; reach with hands and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
  • Regularly required to lift and/or move up to 60 lbs.
  • Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • May work in extreme heat and cold (non-weather and weather).
  • May work in wet conditions (non-weather and weather).
  • Noise level is low to moderate.
  • May work near toxic/caustic chemical and with fumes or airborne particles.
  • Will work near moving or mechanical parts.
 
View Job Description

Restaurant Group, Event Catering, Upscale Casual, Bar / Lounge, Casual Dining, Special Events Company

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Part of Round the Table Hospitality