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Sous Chef
Cira
200 North Green Street, Chicago, IL
Cira hiring Sous Chef in Chicago, IL

Cira hiring Sous Chef in Chicago, IL

CiraMore Info

Full Time • Salary ($55k)
Expires: Jun 19, 2024 • Closed: Jun 6, 2024

Sorry, this job closed on Jun 6, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Boka Restaurant Group and Executive Chef Chris Pandel are currently seeking a Sous Chef to join the team of Cira, an all-day restaurant located on the ground level of The Hoxton Chicago!  


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 Cira: Cira is a warm and welcoming all-day restaurant and café within The Hoxton Chicago lobby where Chef Chris Pandel pays tribute to a diverse range of flavors and culinary practices. Cira’s shareable menu is born of the 21 countries that touch the Mediterranean Sea and showcases Chef Pandel’s heartfully-crafted cuisine, effusive goodwill, and soulful approach to hospitality.   

 

Sous Chef's Responsibilities:  

  • Reporting directly to the Executive Chef
  • 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. Fill in for hourly employees when necessary to minimize labor costs
  • 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:

  • Open availability - days / nights / weekends / holidays
  • Hotel/large-volume restaurant experience is a plus
  • Ability to manage more than 10 people
  • Willingness to collaborate within a high volume, guest-forward hotel environment that supports a variety of chef-driven concepts
  • Demeanor and presentation to work in an open kitchen
  • Willingness to learn about Mediterranean cooking through both its provenance and a classic cooking foundation.
  • Enjoys line cooking and is flexible as the needs of the restaurant change daily.

 

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)

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


Required Skills

Communication

ordering and inventory management

Team Management

Staff Management

Cooking Methods

Quality Control

Leadership

Menu Development

Safety and Sanitation

Health and safety standards

High Volume Cooking

BOH Systems Maintenance

Teamwork

Financial Understanding (Purchase and Loss Statement)

Kitchen Equipment Use

Collaboration

Kitchen Management

high volume restaurant experience

Problem Solving

Ability to Manage Large Teams

Standing for Long Periods of Time

Open Kitchen Demeanor

Cleaning / Sanitation

Mediterranean Cooking Knowledge

Organizational Skills

Motivated

Physical Requirements (Lifting, Standing, Walking)

Dedication

Efficiency

Multitasking

Professionalism

Following Recipes

Read more


View Job Description

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Mediterranean

Upscale Casual, Restaurant Group

Part of BOKA Restaurant Group

Cira is a warm and welcoming all-day restaurant and café within The Hoxton, Chicago lobby where Chef Chris Pandel pays tribute to a diverse range of flavors and culinary practices. Cira’s shareable menu is born of the 21 countries that touch the Mediterranean Sea and showcases Chef Pandel’s heartfully-crafted cuisine, effusive goodwill, and soulful approach to hospitality, this beautiful and comfortable mid-century-inspired interior spot is exactly where you’d want to enjoy a fresh pastry or host a cheerful gathering of friends for dinner.

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