Required Years of Experience
4 years
Job Details
- Minimum of 3 years experience as a sous chef in full service restaurant
- High volume experience of at least 400 covers per night required
- Proven leadership ability
- Culinary Management degree is a plus
- Basic P&L management experience a plus
- Proficient in recipe costing and food cost management
- Experience with scheduling and labor cost management
- Knowledge and experience with various POS systems (Aloha, Micros, etc.)
- Systems knowledge and experience i.e. ordering, inventory, costing, etc.
- Illinois sanitation certification
- Ability to effectively manage a team and delegate responsibilities
- Attention to detail
- Sense of urgency
- Knowledge of MS Excel, Word
- Ability to adapt to and abide by culture of company
Compensation Details
Compensation: Salary ($65,000.00 - $75,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts
Required Skills
Advanced Knife Skills
Food Safety Knowledge
Safety Procedures Knowledge
Kitchen Equipment Maintenance
Expediting
Costing
Food Handler Certification
Inventory Management
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Recruiting Agency
Part of Source One Hospitality
Source One Hospitality is a Chicago-based boutique recruitment firm serving the food & beverage industry. Our mission is to provide a personalized, high-touch experience to the recruiting process for both our clients and candidates. Our model is built around creating and maintaining real relationships in order to match the best talent with the best companies in restaurants and hospitality nationwide.
Leadership
Recruiting Manager
