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Sous Chef - Miru
Miru
401 E Wacker Dr, Chicago, IL 60601
Miru hiring Sous Chef - Miru in Chicago, IL

Miru hiring Sous Chef - Miru in Chicago, IL

MiruMore Info

Full Time • Salary ($60k - $90k)
Expired: Jan 1, 2024

Sorry, this job expired on Jan 1, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

0-1 years


Job Details

Hiring Immediately: Sous Chef!

The ideal candidate will have 1 +  years of experience. 

We offer our Sous Chefs benefits and perks -- here are a few:

  • Quarterly Bonus
  • Blue Cross Blue Shield Medical Insurance
  • Dental & Vision Insurance
  • Domestic Partner Benefits
  • Paid Time Off 
  • 401(k)

 

Miru, Japanese for view, is located on the 11th floor of the St. Regis Chicago. The restaurant will showcase Chef Hisanobu Osaka’s unique take on Japanese cuisine and boasts two terraces and a dining room that overlooks the Chicago River and Navy Pier. Miru will be open for breakfast, lunch and dinner. The menu will include sushi, sashimi and raw selections from the sushi bar, complimented by a selection of Izakaya-style dishes like hand-made dumplings, skewers, fried rice, hot pots, as well as a robust wagyu and seafood section. 

Caring. Creative. Careers.

Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.

EOE. We participate in E-Verify / Participamos en E-Verify


Sous Chefs  are responsible for running back of house (BOH) operations and shifts, including supervision of kitchen, dish and all other BOH teams as well as the preparation, presentation and service of menu items. The Sous Chef’s primary focus: overseeing the line during service and running the best shift; also updates and maintains sidework, organization and cleanliness of dish area; leads BOH pre-shift meetings and participating in line, temp and cooler checks and food tastings for the shift; and oversees all closing kitchen duties such as breaking down the line, closing down coolers and employee areas.


Essential Functions

  • Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams
  • Ensure proper food storage, quality and presentation standards, including temperature controls
  • Partner with GM and/or designated managers/chefs to create prep lists throughout the day and assign production duties to BOH employees in order to ensure that preparation quantities support forecasted business levels
  • Meet with GM and/or designated managers/chefs throughout the day to ensure production standards, staffing levels, and specials
  • Perform regular line checks throughout the day to ensure quality of all menu items
  • Assist the GM and/or chef with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
  • Purchase and order food product and supplies for the restaurant including daily product order
  • Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures
  • Assist with tracking and controlling food cost
  • Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
  • Understand and follow the food allergy procedure and special orders/restrictions
  • Partner with GM and/or designated managers/chefs to conduct periodic kitchen, dish and all other BOH team meetings
  • Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
  • Ensure repair and maintenance needs are met and/or communicated to designated manager
  • Partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
  • Partner with GM and/or designated chef to monitor, address and document individual BOH employee performance through recognition, coaching and, when necessary, disciplinary action up to and including employment termination as needed
  • Partner with GM and/or designated chef to schedule, conduct and document formal employee performance reviews as needed
  • Monitor and ensure the restaurant and the BOH teams’ compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities 
  • Proficiently perform functions listed in job descriptions of direct reports and their teams
  • Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel as needed
  • Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
  • Effectively communicate in order to perform and follow job requirements in written and spoken direction
  • Multitask calmly and effectively in a busy, stressful environment
  • Work in a confined, crowded space of variable light, noise and temperature levels
  • Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
  • Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces


Key Responsibilities and Duties

  • Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
  • Model and promote teamwork across all teams
  • Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
  • Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
  • Other duties assigned as needed 
#CAPOST
#BRANDID-4489317

Skills Required

  • Fast-Paced Experience

Compensation Details

Compensation: Salary ($60,000.00 - $90,000.00)

Benefits & Perks: Health Insurance, Paid Time Off, 401k, Vision Insurance


Required Skills

1+ years of experience as a Sous Chef

Running back of house (BOH) operations and shifts

Supervision of kitchen, dish, and all other BOH teams

Preparation, presentation, and service of menu items

Overseeing the line during service

Updates and maintains sidework, organization, and cleanliness of dish area

Leading BOH pre-shift meetings and participating in line, temp, and cooler checks

Overseeing all closing kitchen duties

Ensuring effective and efficient BOH shifts and operations

Food prep and cooking

Ensuring adequate inventory levels of food and supplies

Partnering with GM and/or designated managers/chefs to create prep lists

Meeting with GM and/or designated managers/chefs throughout the day to ensure production standards

Performing regular line checks

Assisting with daily walk-through inventory

Purchasing and ordering food product and supplies

Monitoring BOH employee sidework and compliance with sanitation/safety guidelines

Assisting with tracking and controlling food cost

Effective communication between FOH and BOH

Understanding and following the food allergy procedure

Conducting periodic kitchen, dish, and BOH team meetings

Reviewing and maintaining recipe books

Monitoring, addressing, and documenting individual BOH employee performance

Scheduling, conducting, and documenting formal employee performance reviews

Ensuring compliance with company and restaurant policies and procedures

Working various shifts at multiple sites with or without overnight travel

Using and operating necessary tools, utensils, equipment, and software

Effective communication in written and spoken direction

Multitasking in a busy, stressful environment

Working in confined, crowded spaces

Moving and lifting weights up to 50 pounds

Standing and walking for an entire shift

Promoting teamwork

Using tact and good judgment

Following all rules, policies, procedures, and conditions of employment

Read more

View Job Description

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Japanese

Upscale Casual

Part of Lettuce Entertain You Restaurants

Awards
2023