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Sous Chef
Momotaro
820 W Lake St, Chicago, IL 60607
Momotaro hiring Sous Chef in Chicago, IL

Momotaro hiring Sous Chef in Chicago, IL

MomotaroMore Info

Full Time • Salary ($55k - $60k)
Expired: Dec 28, 2023

Sorry, this job expired on Dec 28, 2023. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Boka Restaurant Group and ‘Jean Banchet Award of Culinary Excellence’ winner, Chef Gene Kato, are currently seeking a Sous Chef to join the team of Momotaro, located in Chicago’s famed Fulton Market District! 

 

Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!    

 

About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/ 
 
About Momotaro: A delicate, intricate, and striking experience, Momotaro excels in authentic sushi and robata plates as well as handcrafted cocktails and spirits. Housed in a remodeled warehouse with high ceilings and an observable kitchen, Chef Gene Kato infuses his Japanese heritage into modern culinary culture, creating a remarkable twist on traditional flavors that still feel true to his roots. 

 

Sous Chef's Responsibilities:  

  • Reporting directly to the Chef de Cuisine 
  • Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
  • Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
  • Managing staff schedules and ensure cuts are being made whenever possible
  • Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
  • Overseeing quality control of all food production and execution
  • Developing unique and visually appealing plating designs for new dishes
  • Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
  • Ensuring all health and safety standards are upheld by enforcing high sanitation standards 
  • Addressing all kitchen-related problems and incidences in a timely and effective manner
  • Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
  • Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
  • Completing and maintaining inventories with purchaser
  • Knowledge and understanding of the Purchase and Loss Statement on a monthly basis  
  • Continually working through R&D process with the Executive Chef to further dishes on the menu  



Qualifications: 

  • Japanese cuisine/sushi experience appreciated, but not required
  • 2-3 years of experience in a Sous Chef role
  • Patient and empathetic toward others 
  • Practices high standards of cleanliness 
  • Strong leadership skills 
  • Highly organized 
  • Efficient at multi-tasking 
  • Experience in mass-volume production  

 

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team! 

 

Physical Requirements:

  • 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 
  • Safely and effectively use all necessary tools, equipment, & cleaning chemicals 
  • Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces 
  • Ability to bear exposure to hot and cold environments 

 

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!  Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team! 

 


Compensation Details

Compensation: Salary ($55,000.00 - $60,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program


Required Skills

Expediting

Fish Butchery

Fish Cookery

Food Handler Certification

Food Safety Knowledge

Plating and Presentation

Basic Knife Skills

Kitchen Management

Meat Butchery

Meat Cookery

Ordering / Purchasing

ServSafe Certified

200 Covers Per Night

Vegetable Cookery

Costing

Inventory Management

Receiving

Team Development and Training

300 Covers Per Night

Advanced Knife Skills

Menu Development

Recipe Development

Safety Procedures Knowledge

300+ Covers Per Night

Portioning

Vendor Management

Scheduling

100 Covers Per Night

Woodfire Cooking

Read more


View Job Description

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Japanese, Sushi

Upscale Casual

2 Employee RecommendationsSee Details

Part of BOKA Restaurant Group

Momotaro is a multi-dimensional Japanese restaurant located in the West Loop. Chef Gene Kato oversees the Japanese seasonal kitchen. Momotaro recently received 3 stars from Phil Vetell of the Chicago Tribune and landed at number 6 on his Top 50 Restaurants annual list. Momotaro, designed by the world renowned Avroko, also contains a subterranean Izakaya and an elegant second floor private space that overlooks the main dining room.

Awards
2023
2022
2021
2020
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