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Sous Chef
Bazaar Meat
110 North Wacker Drive, Chicago, IL
Bazaar Meat hiring Sous Chef in Chicago, IL

Bazaar Meat hiring Sous Chef in Chicago, IL

Bazaar MeatMore Info

Full Time • Salary ($65k - $70k)
Expires: Jul 20, 2024

93 people viewed

Required Years of Experience

2 years


Job Details

Position Summary:

The position of Sous Chef is responsible for ensuring the successful delivery of the Gibsons Restaurant Group’s philosophy, which is based upon three distinct core beliefs: Hospitality, Quality, Value and Family. The Sous Chef oversees and coordinates daily kitchen activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

Ambassador of GRG and JAG Culture

Seek out opportunities to communicate Jose Andres Group and Gibsons Restaurant Group’s core values to team members, customers, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions.

Essential Duties and Responsibilities:

· Train and develop kitchen staff; train cooks/kitchen staff in the importance of consistency in preparation and presentation.

· Ensure that level of quality, portion control, and plate presentation is adhered to consistently.

· Monitor and maintain line plating and quality.

· Prepare a variety of cuisine utilizing skill and creativity.

· Coordinate with wait staff to ensure customer expectations are met or exceeded.

· Assist with inventory management, maintaining information in computer databases and other standardized reports as needed.

· Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures.

· Assist Executive Chef/Chef as needed.

· Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.

· Establish procedures, prepares and coordinates schedules, and expedites workflow.

· May assist the Executive Chef/Chef and other management with hiring, training, motivating, disciplining and rewarding kitchen staff.

· Ensure all necessary reports and forms are completed daily.

· Possess and maintain through understanding of industry and stays abreast of industry trends; communicate/incorporate information to assure kitchen remains current.

· May perform other duties as assigned by the Executive Chef/Chef or other management.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience:

Graduate of a recognized culinary school and five to six years related experience is preferred; or equivalent combination of education and experience.

Skills:

Must possess thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in overseeing staff and motivating others. Commitment to excellence, high standards, and good judgment with the ability to make timely and sound decisions. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Must possess acute attention to detail. Professional appearance and demeanor with the willingness to be a spokesperson for the restaurant. Ability to effectively communicate with people at all levels and from various backgrounds.


Compensation Details

Compensation: Salary ($65,000.00 - $70,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program, Family meal twice a day, Life Insurance, Company Cell Phone, Chicago Events Tickets, Dining Discounts at all Gibsons locations!


Required Skills

Training and Development

Consistency in Preparation and Presentation

Monitoring Quality and Plate Presentation

Cuisine Preparation

Coordination With Wait Staff

Inventory Management

Sanitation Procedures

Health and Safety Regulations

Utilization of Hand Tools and Machines

Workflow Coordination

Hiring and Training Kitchen Staff

Industry Knowledge and Trends Awareness

Decision Making

Attention to Detail

Communication Skills

Read more



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Steakhouse

Fine Dining

Part of Gibsons Restaurant Group

José Andrés’ ThinkFoodGroup, in partnership with Chicago’s Gibsons Restaurant Group, brings to life Bazaar Meat, Bar Mar, & Café by the River in the new Bank of America Tower at 110 N. Wacker. This joint venture represents an unprecedented pairing of Gibsons Restaurant Group’s Lombardo family with the two-Michelin star Chef Andrés, combining the culinary ingenuity of his ThinkFoodGroup with the operational expertise of the Gibsons team. TFG and GRG are collaborating to bring diners an unmatched level of hospitality and an authentic culinary experience.

Bazaar Meat is a wild and wonderful celebration of the carnivorous, in all its forms. Guests at Bazaar Meat are invited to begin their evening with cocktails at Bar Mar and then progress upstairs to the extraordinary dining room, which takes open kitchens to the next level —from the dramatic fire kitchen with wood grills and rotisseries to the raw bars for ceviches, carpaccios and tartares.

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