Sous Chef

*** OPENING January 2024 ***

Stop in at one of our job fairs: 

Sunday, 11/19 from 12pm - 2pm
Monday, 11/27 from 10am - 12pm


Honey Butter Fried Chicken is looking for a Culinary Manager to join our growing team! Work under our Head Kitchen Manager to lead our culinary team. We are opening our newest location in Glencoe and we would love to have YOU lead our crew!

Jump in on day one -- giving hands-on support and direction to our culinary staff. Are you ready to inspire, lead, and teach the culinary team? 

We aim to be kind and generous, we practice our craft with respect and dignity for food and one another. We work together as a team to get the job done. 

Understanding, including, and valuing people of all races, ethnicities, genders, ages, religions, disabilities, and sexual orientations, as well as varying personalities, skill sets, experiences, and knowledge bases is a core value at Honey Butter Hospitality. All qualified applicants will receive consideration.

JOB DETAILS

Prior kitchen management experience is not required; however, leadership experience is a plus. Bi-lingual Spanish speakers are preferred. Full-time, work days/hours will vary based on the seasonal needs of the business. This position requires flexible scheduling and includes weekend hours. All Culinary Managers report to the Head Kitchen Manager and General Manager of the restaurant.

RESPONSIBILITIES

As a Culinary Manager, this is what you would be responsible for:

• Interact with, direct, and supervise employees on a daily basis in a generous, fair, and respectful manner
• Exhibit and maintain professional relationships with staff members and vendors
• Lead by example and promote teamwork among staff 
• Fully understand and practice Servant Leadership and uphold HBFC company principles
• Maintain a working knowledge of all culinary stations and cover or support stations as needed  
• Be able to assist with basic job functions of the service team 
• Become proficient in the use of equipment and technology related to the operation of the restaurant
• Be an active user of Slack, Google Drive, and other communication tools to communicate with staff and Leadership 
• Be proactive and ideas-driven, implementing positive change throughout our business
• Complete projects as assigned in a timely manner
• Comprehend and adhere to sanitation guidelines as prescribed by HBFC policy, and federal, state, and local regulations
• Minimize waste, utilize all products, show respect for our food, and observe our sustainability pledge
• Ensure stations are properly stocked for all services, and the product is fresh and properly rotated
• Complete the daily order guide
• Place daily orders and, with support, troubleshoot sourcing product that is out of stock 
• Write prep list
• Prioritize prep tasks, make a daily plan for prep execution, delegate tasks to the prep team, and ensure proper completion of all prep tasks. 
• Update prep list and order guide with the Head Kitchen Manager on a monthly basis
• Implement and maintain kitchen organizational systems
• Accept direction and feedback from others, and provide the same to the team
• Provide direction to staff in the moment
• Assist with scheduling kitchen staff to appropriate levels based on the needs of daily service, acquired catering orders, and last-minute staffing changes
• Assist with inventory, purchasing, ordering, and storage of packaging, food, and catering items as needed
• Lead and execute catering orders with the team
• Assist with catering and event prep planning and day-of execution 
• Plan, order ingredients, and facilitate the execution of daily staff meals
• Assure and maintain food quality standards including consistency and presentation alongside the Head Kitchen Manager, General Manager, and Culinary Team
• Track and log waste numbers
• Attend OBB huddle
• Review and report daily sales as needed
• Troubleshoot with the team as needed
• Build systems to improve efficiency and streamline prep, production, and service
• Collaborate with the Head Kitchen Manager in developing SOPs and culinary training program
• Open and close the restaurant, check out the staff
• Perform varied duties to ensure proper restaurant operation according to standard operating procedure (ex: complete time/temp logs, receive orders, hold pre-shift huddles, write daily shift notes)

DESIRED PERSONAL CHARACTERISTICS

• friendly, positive, and team-oriented attitude
• demonstrates integrity, kindness, and compassion
• customer-service driven
• maintain a high level of organization
• self-motivated, driven, and shows initiative
• creative and resourceful
• ability to maintain composure and positivity when under pressure
• exercise punctuality in all daily operations, meetings, site visits, and events

REQUIRED SKILLS

• Ability to maintain a pleasant demeanor and provide excellent customer service on the phone, and in person 
• Able to speak English fluently
• Able to safely and effectively use all necessary tools and equipment
• Have a flexible schedule, including weekends and holidays
• Sanitation Manager and Allergens certifications required within 30-days of hire

PHYSICAL REQUIREMENTS

• Must be able to work in a standing position for long periods of time & lift objects of up to 50 pounds
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
• Must be able to ascend and descend stairs
• Packing/loading for events will require: the ability to lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds

COMPENSATION & BENEFITS

Salaried and eligible for overtime; annual performance and wage review

Benefits:

• Annual performance and wage review after 1-year anniversary
• Subsidized medical, dental, and vision benefits from Day 1
• Paid Time Off, 12-18 days annually (based on anniversary date)
• Holiday PTO, 5 days annually
• Eligible for up to three months of Paid Parental Leave after 1-year
• Monthly Tech stipend of $30 
• Bereavement Leave

• Restaurant discounts at HBFC and TBSS

This posting is for the purpose of describing the general requirements of the job and is not a complete listing of duties, responsibilities, and/or requirements. Other duties may be assigned by leadership.

LEGAL DISCLAIMER

The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests. 

While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand. The employee is occasionally required to sit; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Tasting and smelling abilities are required occasionally to distinguish with a degree of accuracy, differences or similarities in the intensity or quality of flavors and/or odors. 

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, airborne particles, raw proteins, and hot liquids. The noise level in the work environment is usually moderate to loud. 

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. 

All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills or abilities.