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Sous Chef
Private Listing
Chicago, IL

Full Time • Salary (Based on Experience)
Expired: May 17, 2024

Sorry, this job expired on May 17, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Job Summary: The Sous Chef will oversee the daily operations of various kitchen areas. They will ensure full member satisfaction through proper follow-through and communication with the culinary team.


Reports to:
Executive Chef 

Supervises: Hourly Kitchen Team (Dishwashers and Cooks)  


Responsibilities

Managing

  • Resolve conflicts that arise within the department including any disciplinary issues.
  • Monitor the staff’s appearance, attitude, and degree of professionalism to ensure the club standards are being met.
  • Delegate tasks to the staff accordingly and within their roles.
  • May create and maintain schedules for all kitchen employees, coordinating with the Executive Chef
  • Train all new and current employees on proper techniques, plating, and organization within the department
  • Assist with providing a safe and comfortable work environment that is free of harassment and bullying.
  • Solicit feedback and input on operational, employee, and member service
  • Participate in a culture that is based on a positive attitude, open communication, and conversation that promotes team building, a rewarding atmosphere, and a high level of morale.
  • Be available to work above and beyond your scheduled hours in case of larger prep needs, employee shortages, mishaps, or emergencies.

Communication

  • Effectively communicate all operational information, staffing needs, guest-related comments and concerns, employee comments, performance, and disciplinary information to the appropriate level of management, Executive Chef & Food and Beverage Director. 
  • Maintain an adequate level of personal contact with employees and Solicit feedback to improve overall restaurant operations and marketability.

Product Quality & Consistency

  • Responsible for food quality and consistency of the highest possible
  • Oversees prep production and delegates any oversights and additions.
  • Oversees line prep and production making sure cooks are organized and on
  • Organizes and delegates tasks to maintain an organized, clean, and efficiently always running kitchen.
  • Ensure all departmental ingredients are ordered, received, and maintained according to policy, par levels, and storage consideration.

Facility and Equipment

  • Adhere to all health department regulations as they relate to proper heating, cooling, storing, prep, methods, etc.
  • Keeps all areas of the kitchen clean and organized.
  • Assist in the areas of safety, sanitary, and organization conditions of the kitchen.
  • Manage and control all kitchen equipment use and upkeep.

Financial

  • Helps maintain targeted departmental food
  • Helps maintain targeted departmental labor
  • Properly store and rotate products to reduce waste and ensure
  • Adhere to portion control standards to maintain accurate food cost and
  • Minimize waste during kitchen prep time and service through utilization, proficient knife skills, and adherence to recipes and proper cooking methods.

 

Requirements

Skills and Qualifications

  • Demonstrate a high level of professionalism.
  • Ability to work at a fast pace, distracting environment.
  • Good organizational and communication skills.
  • Ability to focus and work efficiently.
  • Ability to communicate effectively and professionally.
  • Have strong knowledge of our Employee Handbook
  • Must maintain a current Manager Food Handler’s
  • Previous leadership & cooking experience
  • Previous supervising experience

Physical Demands

  • While performing the duties of this job, the employee is regularly required to walk, talk, see, and hear.
  • Must be capable of walking or standing 100% or more of a normal 8-hour work shift (10-12 hours during peak times).
  • Must be capable of regularly lifting and pushing or pulling 40 lbs. or more, and occasionally lifting and pushing or pulling up to 60 lbs.
  • Must be able to hear with 100% accuracy with correction. Must be able to see with 20/20 vision with correction.
  • Must be able to fully operate equipment in the kitchen.

 

Working Environment

While performing the duties of this job, the employee will be in a fast-paced, high-volume environment. Requires direct contact with managers and employees.

 

*This job description is not exhaustive of all the job duties but a guide, and tasks may be added or removed by your immediate manager according to changes that may occur in the working environment.

 


Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program, Complimentary Employee Meals


Required Skills

Communication

Conflict Resolution

Teamwork

Team Management

Management

Scheduling

Leadership

Training

Ensuring Quality

Productivity

Feedback Solicitation

Financial Acumen

Positive Attitude Promotion

Emergency Response

Quality Control

Food Production Oversight

Organization

Health Regulation Adherence

Equipment management

Financial Management

Waste Reduction

Portion Control

Knife Skills

Recipe Adherence

Cooking Experience

Physical Stamina

Lifting Capability

Communication Skills

Ability to work in a fast paced environment

Organizational Skills

Professionalism

Read more

View Job Description

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Private Listing

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