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Sous Chef
Salad Club
135 N Kedzie Ave C-132, Chicago, IL 60612, United States
Salad Club hiring Sous Chef in Chicago, IL

Salad Club hiring Sous Chef in Chicago, IL

Salad ClubMore Info

Full Time • Salary ($49k)
Expired: Aug 30, 2022

Sorry, this job expired on Aug 30, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

1 year


Job Details

About the Company:

Salad Club is a health and functional foods focused healthy meal dellivery company focused on creative salads, soups, and sides in Chicago. 

Job Summary:

The Sous Chef will ensure excellence in culinary operations at our commissary kitchen in East Garfield Park (soon to be Logan Square) for our weekly meal service.  The Chef is responsible for providing strong leadership to the culinary team and continuously improving operations.  The Chef is responsbile for keeping the products' tastes, standard, and health goals at the forefront of what they do. The Chef is also responsible for continuously developing new products and recipes per evolving nutritional and dietary trends, product sourcing, and customer feedback while maintaining the standards of high quality and care. 

Key Responsibilities:

  • Oversee culinary operations for Salad Club Meal Delivery
    • Ensure consistent, high-quality execution of daily production
    • Understand current production system and daily operations to improve
    • Establish and optimize organizational methods and standard operating procedures
    • Work with culinary team to optimize processes
    • Develop, implement, and track culinary operational improvements to support and grow the business
  • Leadership & Employee Development-
    • Provide exceptional leadership to the culinary team through personnel training and development, fostering a culture of feedback, respect, accountability, and collaboration
    • Work closely with LYFPC Kitchen Manager and Leads
    • Act as a connection point between the Operations team and the kitchen to communicate customer concerns and kitchen needs and support big picture objectives
  • Financial Responsibilities-
    • Responsible for cost management of Cost of Goods Sold (COGS), labor, food cost; support kitchen management to meet/exceed targets
    • Meet with Director of Operations and Owner to review weekly COGs
    • Assist in developing budgets, forecasts, and operating plans for future periods and initiatives
  • Develop and track Kitchen Key Performance Indicators (KPIs)
    • Analyze data gained from these and use it to strategize or modify kitchen behaviors
  • Assist the LYFPC KM with personnel management, to include scheduling, onboarding, and general management of kitchen staff
  • Assist the LYFPC Kitchen Manager in promoting the maintenance of a clean kitchen and kitchen equipment
    • Work with LYFPC KM to ensure all companies are in accordance with Illinois Sanitation and Safety Procedures

Work Schedule-

  • Wednesday - Sunday (either 8-5 or 9-6)

Qualifications:

  • At least 1-2 years’ experience as a Sous Chef, Corporate Chef, Private Chef or similar role
  • Degree in Culinary Arts, Hospitality Management, or related field preferred
  • Experience managing culinary operations
  • Experience creating new dishes, developing recipes, and designing menus
  • Experience managing and developing kitchen staff
  • Procurement experience required- analysis, negotiation, relationship building
  • Previous experience in catering, production kitchens, high-volume preferred
  • Familiarity with cooking with dietary restrictions (gluten free, dairy free, corn free, soy free, paleo, etc.)
  • ServSafe Manager certificate preferred; ServSafe Allergens certificate required
  • Proficient in Google Suite (especially Excel/Sheets)
  • Experience working within a budget
    • Familiarized with the concept of COGS, and the ways in which it is affected by food and labor costs
  • Must have a personal affinity for operational improvement, timeliness, cleanliness, organization, and efficiency, and a willingness to help foster these qualities in the rest of our kitchen staff
  • Strong sense of compassion and a willingness to teach those of various backgrounds
  • Good at working with others and generally embraces a team-centric approach to tackling large projects and problem-solving
  • Specifically embraces technology as a method for problem solving

 

Salad Club Sous Chef Total Rewards Package:

  • 45-49k per year depending on experience level
  • Medical, dental, and vision (after 60 days)
  • Personal wellness stipend (after 90 days)
  • Free 3-salad subscription to Salad Club (immediately)
  • 401(k) plan (after 90 days)
  • 10 days PTO (after 90 days)
  • Opportunity to have an impact on Salad Club's growth
  • Equity Opportunity

 

Salad Club & Love Your Fat Personal Chefs is an equal opportunity employer that is committed to diversity, inclusion, and equity and creating a place of belonging.  LYFPC does not discriminate in employment opportunities or practices on the basis of race, color, religion, sex, national origin, ancestry, age, disability, sexual orientation, marital status, military or veteran status, genetic information, or any legally protected characteristic.


Compensation Details

Compensation: Salary ($49,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Wellness Program


Required Skills

Knife Work

Food Scaling

Recipe Costing

Recipe Writing

Recipe Testing

Kitchen Management

Hiring Staff

Team Leadership

Professional Communication

Google Suite

Spreadsheet Software

Prep List Creation

Labor Costing

Menu Writing

Read more


View Job Description

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Salads / Sandwiches / Soups

Food Delivery