Miskatonic Brewing 

Sous Chef Position

Miskatonic Brewing’s Naperville location is a new full-service restaurant with R&D brewhouse. We will offer a comprehensive menu inspired by tavern and bar food found around the world, with a soft focus on house-recipe sausages to be enjoyed alongside fresh local craft beer and refreshments of all kinds. 

Our ideal candidate is a strong, poised leader who wants to cultivate an environment of growth, and can perform calmly and effectively in a fast-paced, developing environment. The proper candidate is capable of multitasking, prioritizing responsibilities, and shares our passion for genuine hospitality, authentic patron relations, and all things food and beverage. 

Position Overview:

The Sous Chef’s role will be to manage the overall operation of the restaurant kitchen.  They will provide professional leadership and direction throughout the restaurant, collaborating with the Head Chef and FOH leadership as needed. They will set and maintain consistent and high quality standards for the culinary team.  They will lead the team to provide an efficient, clean, organized, safe and respectful workplace.  The Sous Chef is responsible for the creation of menu items, expediting dinner service and employee relations.  Most importantly, the Sous Chef must have a great attitude and passion of the beautiful food and beverage we will produce at Miskatonic.

Responsibilities:

• Employee Relations:
• Hire and On-Board New Employees as needed for the operation of the restaurant.  
• Produce a consistent schedule for all hourly and salaried BOH team members, keeping it current and posting well in advance, as required by the local laws.
• Develop team members through extensive and continued training, teaching and coaching to improve efficiencies and the overall skill of the individual and team.  
• Ensure team members adhere to guidelines as stated in the team member training and employee handbook.
• Promote a cooperative work climate, maximizing productivity and morale.
  Accept direction and feedback from others, and provide the same to the team.
• Food:
• Assure and maintain food quality standards including consistency and presentation alongside the culinary team.
• Continue to develop the menu and build a strong understanding of flavor profiles and pairings in line with the beliefs and styles represented at Miskatonic.
  Stay apprised of of current trends regarding food and spirits 
• Maintain and develop a deeper knowledge of artisanal food, wine, cocktails, and craft beer.
• Follow HACCP guidelines, upholding company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff.
• Control Portion Sizes in line with costed recipes
• Develop Costed Recipes for every item represented on the menu.
• Assure the production of staff meals as needed and discussed with Management. 
• Financials:
• Perform daily inventory and ordering as needed for the restaurant's operation, assuring the restaurant never runs out of a menu item while maintaining a proper level of COGS.
• Minimize waste of food and labor to maximize profit. 

• Other:
• Be willing and able to perform all necessary tasks for the operation of the kitchen including but not limited to: opening and closing the kitchen, conducting inspired pre-shifts with the entire team, ensuring full preparation for service, breaking down and cleaning the entire kitchen, and completing final kitchen walk-throughs.
• Oversee daily prep lists, ensure they are filled out, organized, and executed. 
• Work with the FOH leadership on execution of catering orders as needed.
  Conduct regularly scheduled meetings to ensure lines of communication are open between management and team members.
• Making people feel welcome and comfortable, treating every guest, employee, and vendor respectfully.
• Maintain a professional appearance and be in proper uniform at all times.
• The Sous Chef is the leader of the team and should treat their time in the space, working or not, as such.  They should conduct themselves as if all employees and management are watching them at all times, they are.
  
  

Experience/ Skills:

• Associates or Bachelor’s degree in culinary arts preferred, but not required. 
• Minimum 3-5 years of restaurant experience
• 1-2 years management preferred
• Clean work habits, attention to detail, and thorough service standards are required.
• Must be able to work 10 hour shifts, with open availability days night and weekends, with proper notice. 
• Must be able to work flexible hours including nights, weekends, and holidays as required.
• Must have the ability to manage food and labor costs.
• Excellent written/digital and verbal interpersonal and communication skills.
• Strong computer skills (Word, Excel, etc.)
• Sets high standards by complying with all departmental rules, policies, and procedures.
• Must be able to multitask in a high-volume environment while appearing calm and collected.
• Must possess a professional demeanor with the ability to interact with all types of team members. 
• Prior experience with inventories, purchasing, and development preferred
• Must have the ability to stand and walk at a steady pace for periods of up to 8 hours or more.
• Must have the ability to frequently lift and or move up to 50 pounds.
• Must have completed and maintained certification in ServSafe Manager Certification, and ServeSafe Allergen, BASSET Certification preferred
  
  

Job Type: Full-time

Pay: $55,000+ per year with possible bonus structure

Benefits:

• 75/25 Medical for full-time employees
• Two weeks of paid vacation and five sick days after the 1-year anniversary
• Employee dining discount
• Yearly dining allowance
• Annual performance and wage review after the 1-year anniversary.  Semi formal review at 90 and 180 days. 
• Paid training and certifications
• We are committed to ensuring a sustainable work-life balance
• A healthy environment to work with talented, hardworking, passionate, and fun people

Note: This job description is comprehensive, but may not include all expectations of the position as the team member develops, the restaurant grows and the team changes.  This is a high level position with high level expectations that might change with time.