Job is saved!

Click your avatar to
access saved jobs and applications

Sous Chef
PLANTA Chicago
413 N Clark St, Chicago, IL 60654
PLANTA Chicago hiring Sous Chef in Chicago, IL

PLANTA Chicago hiring Sous Chef in Chicago, IL

PLANTA ChicagoMore Info

Full Time • Salary ($65k - $75k)
Expired: Dec 20, 2023

Sorry, this job expired on Dec 20, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

WHY YOU'LL LOVE WORKING WITH US:

  • 100% Medical, Dental, Vision & Life Insurance coverage for PLANTA employees.
  • A generous paid parental leave package of up to 4 weeks.
  • Work/life balance is a priority — annual PTO starts 90 days  after date of employment.
  • No limit on referral bonuses for sending Leadership and Team Members our way, paid after 180 days of successful employment.
  • Tuition and professional certification program assistance up to $2,500 — we want you to reach your goals.
  • ClassPass Wellness & Fitness membership (because healthful hedonism is a lifestyle).
  • 50% off delicious plant-powered food at all full-service PLANTA concepts: PLANTA, PLANTA Queen, and PLANTA Cocina.
  • Exciting career growth & development opportunities as part of an ever-expanding company: new restaurants and new positions are always on the horizon.


PLANTA
is building a team of inclusive, strategic and dynamic leaders that embody a leadership style that promotes equity, productivity and workplace satisfaction. Our mission is to MAKE AN IMPACT. We achieve this through our dynamic team composed of champions across all realms of the hospitality industry - from creative and marketing to culinary, beverage and beyond creating the ultimate guest experience.

Our love for hospitality extends further than our dedication to creating amazing guest experiences; it’s  our duty to develop our team of professionals to become the next industry leaders; it’s our quest to find the finest ingredients; it’s our social responsibility to become a more sustainable organization every day.

What you will find at PLANTA is passion without pretense; a unique group that loves coming to work every day, shouts good morning, rolls up their sleeves and works together to create innovative techniques to redefine hospitality.

KITCHEN LEADER:

Reporting to the Executive Culinary Leader, the Kitchen Leader will be responsible for leading a team and maintaining food quality, consistency, inventory, and cost.

WHAT'S ON YOUR PLATE:

  • Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees CHASE perfection in everything they do
  • Create an environment that is warm, welcoming and filled with positivity for guests and employees
  • Uphold our standards at all times and treat everyone with courtesy and respect
  • Communicates with Chef/Sous Chef and other Team Members to learn of daily menu needs, events, and important shift information. 
  • Conducts walk-through of restaurant upon arrival to assess cleanliness and determine restaurant readiness; assesses stock and production status; determines production needs; visits each station to assess quality of previous night’s close and quality of remaining product, and communicates this with other Team Members and managers/chefs. 
  • Conducts walk-throughs during each shift in order to monitor each station’s product quality, the status of production, and ingredient supply (including walk-in refrigerator). 
  • Ensures stations are appropriately staffed and stocked before the restaurant opens and throughout shifts. 
  • Conducts uniform and line check at the start of and throughout each shift. 
  • Executes staff schedules; ensures that all stations are appropriately staffed for the shift; ensures a smooth shift change following established procedures; assesses stations that need additional support and jumps in; phases out extra scheduled staff as volume permits; runs labour reports and enters staff schedule changes, adjusts clock in/out errors of Team Members when necessary. 
  • Communicates with Team Members and other managers/chefs to plan and set expectations for the shift. 
  • Communicates with Chefs and Managers to ensure required prep work is completed for each shift. 
  • Ensures proper safety and sanitation procedures are upheld by all Team Members; ensures safe and sanitary workstations and walk-in. 
  • Reads and writes notes in Manager’s Log, on waste sheets, etc. 
  • Reviews all daily and weekly reports (e.g., actual vs. projected report, production sheets, inventory/invoices, daily detailed labor report), and communicates restaurant’s results. 
  • Achieves continual growth in operational standards as demonstrated by improved efficiency and quality of food and kitchen operations. 
  • Ensures benchmarks are achieved for Team Member development and retention. 
  • Performs various human resource functions; sources qualified candidates from the local area; holds departmental meetings to give direction and provide information to Team Members; observes Team Members’ on-the-job performance and conducts kitchen Team Member performance evaluations; is accountable for kitchen hiring, routine written performance appraisals, discipline and terminations. 
  • Teaches culinary skills and proper technique, trains and supervises team members on all restaurant procedures; teaches and coaches while correcting Team Members; helps create and maintain written goals and benchmarks for self and Team Member development, analyzes the performance of Team Members while on the job. 
  • Helps achieve profit objectives by measuring and managing food, waste and labor costs and controllable expenses; analyzes production sheets; minimizes waste and labor costs; monitors receivable pricing and makes price changes when necessary; checks specs on deliveries; understands and achieves financial goals. Checks portioning, garnishing, temperature, taste, and appearance of food to ensure quality and recipe adherence. 
  • Operates and maintains the working order of all equipment in the kitchen; troubleshoots equipment, and organizes repairs and maintenance. 
  • Is responsible for kitchen inventory and purchasing; ensures that there is enough product on hand to complete daily production; orders new stock; purchases special order supplies if necessary; ensures proper rotation and labeling of ingredients and products. 
  • Understands and interprets P&Ls and other financial statements. 
  • Interacts with FOH Team Members and Guests by greeting them, providing service, answering questions, solving problems, and handling complaints. 
  • Manages freezer and walk-in, assesses first use needs in walk-in to ensure reduced product waste; ensures all freezer pulls are performed pro-actively. 
  • Protects the integrity of all recipes and procedures. 
  • Follows established procedures to obtain results and ensures proper opening and closing procedures and proper station set-up compliance. 
  • Adjusts PAR levels as appropriate; ensures accuracy of production sheets; anticipates and communicates production changes to Team Members immediately. 
  • Reviews invoices to ensure accuracy, correcting errors if necessary. 
  • Demonstrates exceptional energy and stamina; upholds the highest quality standards for food, service and financial management; requires that kitchen operations meet his/her personal “stamp of approval” at all times. Develops a team to execute shift duties independently of his/her own involvement. 
  • Upholds the values and principles in our vision, is positive and constant in the development of themselves and those around them. 

INGREDIENTS YOU WILL BRING TO THE TABLE:

  • Fully understand and embody PLANTA’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you.
  • 2+ years experience as a Sous Chef and 5+ Years of Culinary experience 
  • Plant-based, vegan or vegetarian experience is an asset
  • Thrive in a collaborative environment
  • A proactive team player that embodies our spirit of entrepreneurship and mutual respect
  • Strong interpersonal and problem-solving abilities

At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Americas with Disabilities Act during the application process are available upon request.


Compensation Details

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts, Wellness Program, Potential Bonuses, 100% Medical, Dental and Vision covered by PLANTA

View Job Description

Open Jobs From PLANTA Chicago


Sous Chef
Full Time • Salary ($65k - $75k)
Require min. 2 years of experience

Other jobs you might be interested in


Sous Chef (Earn up to $70k/yr + Bonus Structure)
Bavette's Bar & Boeuf
Full Time • Salary (Based on Experience)
Hogsalt
Chicago, IL • Casual Dining
Sous Chef - Bub City Rosemont
Bub City - Rosemont
Full Time • Salary ($60k - $90k)
Lettuce Entertain You Restaurants
Rosemont, IL • Casual Dining
Sous Chef
S.K.Y. Restaurant
Full Time • Salary (Based on Experience)
Restaurants by Chef Stephen Gillanders
Chicago, IL • Upscale Casual
Sous Chef - Ema Glenview
Ema - Glenview
Full Time • Salary ($60k - $90k)
Lettuce Entertain You Restaurants
Glenview, IL • Upscale Casual
Sous Chef
Signature
Full Time • Salary ($60k)
Restaurants by Chef Stephen Gillanders
Chicago, IL • Casual Dining
Sous Chef
Big Jones
Full Time • Salary ($46k - $55k)
Chicago, IL • Casual Dining
Sous Chef
Anelya
Full Time • Salary (Based on Experience)
Restaurants by Chefs Johnny Clark & Chef Beverly Kim
Chicago, IL • Fine Dining
Sous Chef - Kitchen Coordinator
DuPage County Forest Preserve District Headquarters
Full Time • Hourly ($22.08 - $24.84)
Wheaton, IL • Recreation
Sous Chef
101 Club
Full Time • Salary (Based on Experience)
Roanoke Hospitality
Chicago, IL • Upscale Casual
Sous Chef
Roanoke Hospitality
Full Time • Salary (Based on Experience)
Roanoke Hospitality
Chicago, IL • Upscale Casual
Sous Chef
Pilsen Yards
Full Time • Salary ($65k - $70k)
Maya Hospitality
Chicago, IL • Casual Dining
Sous Chef
Maya Del Sol
Full Time • Salary ($65k - $70k)
Maya Hospitality
Oak Park, IL • Upscale Casual
Sous Chef
Canal Street Eatery and Market
Full Time • Salary ($55k - $60k)
Spearhead Hospitality
Chicago, IL • Cafe
Sous Chef
PLANTA Chicago
Full Time • Salary ($65k - $75k)
PLANTA
Chicago, IL • Restaurant Group
Sous Chef
Robert's Pizza and Dough Company
Full Time • Salary ($60k - $70k)
Chicago, IL • Bar / Lounge
+3 Awards
Travelle Sous Chef
The Langham Chicago
Full Time • Salary (Based on Experience)
Chicago, IL • Luxury Hotel
Event and Catering Sous Chef
Big Delicious Planet
Full Time • Salary (Based on Experience)
Chicago, IL • Event Catering
Award
Sous Chef
LondonHouse Chicago Hotel
Full Time • Salary ($60k - $65k)
Chicago, IL • Full Service Hotel
Junior Sous Chef
Olio e Più - Chicago
Full Time • Salary ($65k - $75k)
The Group NYC
Chicago, IL • Fine Dining
Sous Chef (Earn up to $70k/yr + Bonus Structure)
Bavette's Bar & Boeuf
Full Time • Salary (Based on Experience)
Hogsalt
Chicago, IL • Casual Dining
Sous Chef - Bub City Rosemont
Bub City - Rosemont
Full Time • Salary ($60k - $90k)
Lettuce Entertain You Restaurants
Rosemont, IL • Casual Dining
Sous Chef
S.K.Y. Restaurant
Full Time • Salary (Based on Experience)
Restaurants by Chef Stephen Gillanders
Chicago, IL • Upscale Casual
Sous Chef - Ema Glenview
Ema - Glenview
Full Time • Salary ($60k - $90k)
Lettuce Entertain You Restaurants
Glenview, IL • Upscale Casual
Sous Chef
Bistro Monadnock
Full Time • Salary ($50k - $60k)
UNA Hospitality
Chicago, IL • Bar / Lounge
Sous Chef
Gibsons Bar & Steakhouse
Full Time • Salary ($60k - $70k)
Gibsons Restaurant Group
Chicago, IL • Upscale Casual
Sous Chef
Lao Peng You
Full Time • Salary (Based on Experience)
Chicago, IL • Casual Dining
Sous Chef
Goose Island Pub
Full Time • Salary (Based on Experience)
Chicago, IL • Upscale Casual
Event and Catering Sous Chef
Lula Cafe
Full Time • Salary (Based on Experience)
Chicago, IL • Cafe

Vegan / Vegetarian

Restaurant Group, Upscale Casual

Part of PLANTA

PLANTA celebrates the power of plants through delicious dishes at the heart of convivial, modern dining experiences to champion environmental sustainability both on the plate and across the food system. By working with ethical suppliers, using high-quality ingredients, and taking animal proteins and products off the menu, PLANTA is wholly committed to a plant-based future. Join us!

Led by Founder & CEO Steven Salm and Co-founder & Executive Chef David Lee, our growing, international collection of 100% plant-based experiences now includes seven restaurants across four concepts in Toronto and Miami: PLANTA, PLANTA Burger, PLANTA Cocina, and PLANTA Queen. Forthcoming openings include Bethesda, MD and Fort Lauderdale, FL.

Open Jobs From PLANTA Chicago
Sous Chef