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Sous Chef
Coda Di Volpe
3335 N Southport Ave, Chicago, IL
Coda Di Volpe hiring Sous Chef in Chicago, IL

Coda Di Volpe hiring Sous Chef in Chicago, IL

Coda Di VolpeMore Info

Full Time • Salary ($60k - $80k)
Expires: Jul 23, 2022

26 people viewed

Required Years of Experience

5 years


Job Details
Coda di Volpe is seeking an experienced Sous Chef to join our team. 

Experience in a high volume scratch kitchen is paramount. The ability to manage a kitchen staff of 10 while creating nightly features is a large part of the day to day responsibilities. Pasta making, sausage making, dough production all done by hand. Whole fish and whole animal butchery all done in house. This isn't the kind of place where people cut corners or take shortcuts. We are a kitchen that prides ourselves on being outstanding craftsman not artists. 

The Sous Chef under the Executive Chef's guidance is responsible for meeting Labor and Food Cost budgets. Plate costs, scheduling, sales projections, etc.

Desired skills include proficiency in Gmail, Excel, Word, and Toast. Some familiarity with Restaurant 365 and Plate IQ is desirable. 
 
Should we contact you, please be prepared to do a chefs tasting to exhibit your skills and current level of expertise for your craft. 

We offer competitive salary, opportunities for growth, 15 days of PTO per year, full health/dental/vision insurance, and 401(k) with generous employer match.
 

Compensation Details

Compensation: Salary ($60,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts


Required Skills

Advanced Knife Skills

Bread Baking

Budgeting

Charcuterie and Cheese Board Arrangement

Basic Knife Skills

Conflict Resolution

Menu Development

Recipe Development

Dough Making

Portioning

Dressing Making

Food Safety Knowledge

Safety Procedures Knowledge

Kitchen Equipment Maintenance

Expediting

Family Meal Preparation

Fish Butchery

Fish Cookery

Costing

Food Handler Certificate

Gluten Free Cooking

Grilling

Inventory

Cleaning / Sanitation

Kitchen Management

Meat Butchery

Meat Cookery

Events Management Knowledge

Ordering / Purchasing

Receiving

300+ Covers Per Night

Pasta Cooking

Pasta Dough Making

Payroll Management

Pizza Cooking

Financial Management

Vendor Management

Recruiting

Sauce Making

Sauteing

Scheduling

Servesafe Certified

Team Development and Training

Prepping Ingredients

Vegetable Cookery

Wood Fire Cooking

Read more




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Italian, Pizza

Upscale Casual

Part of Gage Hospitality Group

Southern Italian cuisine coupled with neighborhood charm can be found at Coda di Volpe. The first collaboration between hospitality veterans Billy Lawless (Gage Hospitality Group) and Ryan O’Donnell (Ballyhoo Hospitality), Coda di Volpe (Italian translation of "tail of the fox") is named after the white grape variety that is indigenous to Italy's Campania region.

The menu focuses on the lesser-explored regions of Southern Italy and is comprised of seasonally-evolving handmade pasta dishes and house-cured meats. Using a Stefano Ferrara wood-fire oven, Coda di Volpe crafts traditional VPN-certified Neapolitan pizzas served with authentic pizza shears.

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