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Sous Chef
Perilla Korean American Fare
401 N Milwaukee Ave, Chicago, IL 60654, United States
Perilla Korean American Fare hiring Sous Chef in Chicago, IL

Perilla Korean American Fare hiring Sous Chef in Chicago, IL

Perilla Korean American FareMore Info

Full Time • Salary ($55k - $65k)
Expired: Dec 16, 2023

Sorry, this job expired on Dec 16, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details
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.

Compensation Details

Compensation: Salary ($55,000.00 - $65,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts


Required Skills

Kitchen Management

Food Safety Knowledge

Menu Development

Ordering / Purchasing

Team Management

Scheduling

Communication

Cleaning / Sanitation

Positive Attitude

Recipe Development

Leadership

Expediting

Inventory Management

Costing

Safety Procedures Knowledge

Team Development and Training

Budgeting

Advanced Knife Skills

Receiving

Professionalism

Organizational Skills

Vendor Management

Training Others

High Volume Cooking

Cost Management

Attention to Detail

Basic Knife Skills

Grilling

Fish Cookery

Teamwork

Food Handler Certification

Plating and Presentation

Portioning

Sauteing

Safety and Sanitation

Vegetable Cookery

Work In a Fast-Paced Environment

Meat Cookery

Quality Control

ServSafe Certified

Seasonal Menu Development

Problem Solving

Efficiency

Food Prep

Industry Trends Knowledge

Charcuterie and Cheese Board Arrangement

Time Management

Financial Management

Pasta Dough Making

Family Meal Preparation

Dedication

Standing for Long Periods of Time

100 Covers Per Night

Food and Beverage Pairing

Recruiting

Conflict Resolution

Gluten Free Cooking

Prepping Ingredients

Computer Skills

Dressing Making

Motivated

Frying

Culinary Skills

Multitasking

Can Lift Up to 50 Lbs

Written Communication

Vegan / Vegetarian Cooking

People Skills

Customer Service

Cooking Methods

200 Covers Per Night

Fish Butchery

Events Management

Kitchen Equipment Maintenance

Meat Butchery

Pasta Cooking

Sauce Making

Work Well Under Pressure

Read more


View Job Description

Open Jobs From Perilla Korean American Fare


General Manager
Full Time • Salary ($70k - $80k)
Require min. 3 years of experience

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Korean, Barbecue, Asian

Casual Dining, Bar / Lounge

Part of PERILLA

Our restaurant, PERILLA, is named after a plant native to Korea and many east asian countries. It is known to be very adaptable and grows vigorously on any soil. The name is an homage to our parents who are first generation immigrants that traveled to foreign land and rooted themselves on new soil. Our food is centered around a communal dining experience. Inspired by Korean flavors and ingredients, we offer our approach on many traditional classics, Korean BBQ, and modern Korean dishes paired alongside new and exciting takes created by Chef Andrew Lim to represent the second generation of Korean Americans and the food we love to enjoy and share.

General Manager