Scofflaw is a gin-focused cocktail bar that has been a fixture in Logan Square since 2012. Scofflaw brings together a diverse array of guests for beautifully crafted cocktails, craft beer and small plates that go well beyond “bar food.” We are also bringing together a diverse array of people who are passionate about the art of hospitality. We serve a chef-inspired menu that has honest and creative food.

Position Summary: The Sous Chef is responsible for managing the BOH operations and shifts, this includes supervision of all BOH team members and food preparation, presentation, and safety. While maintaing a positive and friendly demeanor towards internal & external guests. The Sous Chef has a passion for hospitality and a positive mentality that goes above and beyond to make the guests happy.

Job Description

• Ensure proper food storage, quality and presentation standards, including temperature controls

• Maintains a cheerful, courteous disposition and a neat, clean, and professional image
• Perform regular line checks throughout the day to ensure quality of all menu items 

• Purchase and order food product and supplies for the restaurant including daily product order
• Monitor BOH employee side work and ensure BOH employees comply with all sanitation/safety guidelines and procedures 
• Ensure effective communication of food production and timing issues, needs, and special requests between FOH and BOH 
• Understand and follow the food allergy procedure and special orders/restrictions
• Ensure BOH repair and maintenance needs are addressed 
• Partner with Chef to monitor, address and document individual BOH employee performance through recognition, coaching and, when necessary, disciplinary action up to and including employment termination as needed 
• Be able to direct kitchen staff (line cooks & dishwasher) in day to day operations (breaks, prepping menu items, daily service) in a calm and effective manner.
• Monitor and ensure the restaurant and the BOH teams’ compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities 
• Proficiently perform functions listed in job descriptions of direct reports
• Work a variety of days and shifts (including early mornings, late nights and weekends
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, online ordering guides, knives, etc.) 
• Effectively communicate in order to perform and follow job requirements in written and spoken direction 
• Multitask calmly and effectively in a busy, stressful environment 
• Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds 
• Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Partner Chef to regularly review and maintain recipe books 
• Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
• Model and promote teamwork across all teams 
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy 
• Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook 
• Other duties assigned as needed