ESD Hospitality is currently seeking a SOUS CHEF with potential for growth opportunities to join the culinary team of Perilla | korean american fare and future projects.

About ESD Hospitality: Here at Perilla | korean american fare, we believe that in order to provide our guests with the very best experience of food and hospitality, it requires a dedicated team of individuals working together with the same goal and purpose. To respectfully introduce and represent our Korean American roots, cuisine and culture with passion and attention to detail. We hope to create and maintain a community of independent small businesses supporting each other throughout Chicago and partner with quality purveyors that allow us to share their products and services. While doing so, we hope to create a workplace for our teammates that offers opportunities and growth in a positive work environment. 

Responsibilities and Expectations:

• Work directly with the Executive Chef to ensure operational shift standards are being met and that the restaurant is running smoothly and efficiently in both service and in cost.
• Understand desired food and labor costs and do P&L’s weekly.
• Attend weekly OPS meetings to discuss P&L, item sales, staffing, service issues, or anything restaurant related.
• Work with companies on pricing, product and ingredient sourcing and order appropriately.
• Create and use templates for P&L, inventory, order guides, allergens and line check guides.
• Oversee the kitchen team in its entirety and relay any necessary conversations to the Chef De Cuisine and/or Executive Chef.
• Kitchen equipment maintenance and cleaning
•  Communicate equipment needs, replacement, or malfunctions to the EC.
• Make the weekly schedule for all kitchen staff based on needs.
• To be consistently distributed a week prior.
• Monitor schedule requests from the team.
• Maintain a positive working relationship with fellow management and team members.
• Train staff when needed on major fundamentals of the restaurant

• Assist in the development of new and creative dishes with the CDC and EC and partake in new menu roll outs and training of.
• Inspire and motivate the restaurant team in morale, creativity, education and skills and lead the team through action and by example.
• Contribute to the timely flow of service by directing the team and effectively expediting.
• Supervise kitchen team on production and train on quality and standards. 
• Keep in place health and sanitation guidelines and have an understanding of health department expectations while educating staff on all relevant nutrition and sanitary regulations and standards
• Bring a good attitude and energy to work every day. 
• Embrace teamwork within the restaurant and contribute to creating a positive work environment.