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Sous Chef
Vasili's
135 Water Street, Naperville, IL
Vasili's hiring Sous Chef in Naperville, IL

Vasili's hiring Sous Chef in Naperville, IL

Vasili'sMore Info

Full Time • Salary (Based on Experience)
Expired: Jul 18, 2022

Sorry, this job expired on Jul 18, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Vasili's s looking for a passionate, hardworking Sous Chef to join our Culinary Team. Vasili's highlights Greek cuisine with Mediterranean influence from surrounding countries, all focused around our wood fired kitchen. The ideal candidate must have 3+ years of kitchen managerial duties, work well with others in a respectful manner, have a "can do attitude", and be willing to learn and adapt on a daily basis. We are a Chef-driven restaurant, allowing the right person to "flex their culinary muscles" while working within the parameters of our concept. We are a very hands on kitchen, with all chefs being directly involved in the production of the food.

Specific Job Duties and Responsibilities:  

Financial Results:  

  • Oversees and ensures compliance with the total operating profit for the designated area of responsibility (i.e.; food cost, labor cost and controllable operating expenses). 
  • Supports the Executive Chef, GM, Managers and other Sous Chefs with corrective action plans to help solve problems and provides the proper leadership to correct problems within one accounting period. 
  • Works with the Executive Chef on weekly labor forecast to obtain labor cost objective. 
  • Helps oversee the preparation and execution of the weekly BOH schedule to ensure budgeted labor costs and to ensure restaurant is properly staffed for projected business levels. 
  • Ensures the restaurant is accountable for successful execution of all operating systems (ordering, receiving, storage, inventory, etc.)  
  • Continually reviews and monitors all kitchen pricing and ensures that the correct product is purchased  
  • Helps to maintain food and labor costs equal to or below the company standard. 
  • Helps to maintain declining purchasing balance to obtain food cost objectives  

Food Quality and Production Time Standards: 

  • Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation, execution and service. 
  • Ensures that line checks are done each meal shift and recorded for audit. 
  • Ensures that positive and corrective review feedback is immediately provided to the entire kitchen management team, including BOH staff. 
  • Sets a food quality standard through strong role modeling. 
  • Supports the kitchen staff to correct food quality deficiencies. 

Operations: 

  • Gives day to day operating advice on problems and develops corrective action plans with the team and BOH staff to prevent recurrence of problems. 
  • The Sous Chef teaches the BOH staff to exceed performance standards. 
  • Helps to set operational goals with the Executive Chef and follow-up in the restaurant weekly. 

Directs and holds Kitchen staff accountable for those goals. 

  • Evaluates the quality, care, and morale of the staff and makes recommendations to the Executive Chef GM and corporate management and ownership. 
  • Is an active part of the kitchen management team, which may include taking opening and closing shifts and weekends 
  • Conducts monthly inventories and maintains temperature logs. 
  • Prepares and keeps an up to date recipe and build book for kitchen staff. 
  • Oversee menu changes and training 

Housekeeping, Sanitation, Facility Management: 

  • Helps the Executive Chef conduct quarterly, detailed Sanitation, Housekeeping and Food Safety audits with the Regional Chef, follows up on the action plan and corrects all deficiencies immediately. 
  • Audits housekeeping systems, on-going repairs, and maintenance programs and makes recommendations to the Executive Chef, GM and corporate management and ownership. 

Management Staffing and Development: 

  • Helps the Executive Chef conduct interviews and/or shift-follows as needed, for all kitchen candidates. 
  • Maintains fully staffed and properly trained and licensed kitchens to operate the restaurants effectively. 
  • Actively participates in creating kitchen management development plans and gives immediate feedback to all members of the kitchen management team. 
  • Makes recommendations to Executive Chef, GM, corporate management and ownership on management development and promotions. 
  • Assists with the Cooks on shift assessments and post shift notes. 
  • Maintains contact with all new hires ensuring proper communication, feedback, and training is taking place. 
  • Provides input to corporate management and ownership to help build new management teams, evaluate the strength of existing teams, and achieve the management succession plan for the year. 

Communication: 

  • Read the weekly Chef memo, communicate all relevant information  
  • Effectively communicates to the Executive Chef, Managers, corporate management and ownership for any situation, so that there are no surprises. 
  • Actively participates in the weekly manager meeting and ensures assigned tasks are completed on a timely basis. 
  • Ensures that all kitchen personnel issues (hiring, training, discipline, evaluating, and separations) are documented and recorded properly and in a timely manner to the management team, corporate management and/or ownership. 

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off


Required Skills

Can Lift Up to 50 Lbs

Advanced Knife Skills

Portioning

Food Safety Knowledge

Safety Procedures Knowledge

Expediting

Fish Butchery

Fish Cookery

Basic Knife Skills

Grilling

Cleaning / Sanitation

Kitchen Management

Meat Butchery

Menu Development

Ordering / Purchasing

Receiving

Sauteing

Scheduling

ServSafe Certified

Team Development and Training

200 Covers Per Night

Vegan / Vegetarian Cooking

Prepping Ingredients

Vegetable Cookery

Woodfire Cooking

Read more


View Job Description

Open Jobs From Vasili's


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Sous Chef
Full Time • Salary (Based on Experience)
Require min. 3 years of experience

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Mediterranean, Greek

Fine Dining, Upscale Casual, Wine Bar, Restaurant Group

Part of Scott Harris Hospitality

Vasili's is a new concept from the Francesca's Restaurant Group in beautiful downtown Naperville, IL.

We are inspired by delicious family recipes cooked over a
blazing hearth, surrounded by loved ones and friends.
Each meal is celebrated with delicious food, laughter, music, and Ouzo!

We look forward to sharing our hearth-inspired
Mediterranean dishes that have been handed down
through generations.

Welcome to our table.

Open Jobs From Vasili's
Line CookSous Chef