Sous Chef
The Deer Path Inn
255 E Illinois Rd, Lake Forest, IL
260 people viewed
Required Years of Experience
3 years
Job Details
The Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director to ensure high levels of
food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering
a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff
on-duty and the following:
Principal Responsibilities:
food quality are maintained while achieving anticipated food and beverage revenue metrics, profit margins, and fostering
a positive work environment. S/he will be responsible for exemplifying our culture as they supervise the kitchen staff
on-duty and the following:
Principal Responsibilities:
- Participate in the development and implementation of business strategies for the kitchen that are aligned with the
company’s overall mission, vision, values and strategies - Participate in the development of the kitchen’s business strategies
- Create a positive environment for employees that is aligned with the company culture through constant communication
and reinforcement - Deliver an exceptional dining experience for guests by ensuring food quality and consistency are always maintained
- Provide employees with the tools and environment they need to be successful
- Develop and implement strategies and practices that support employee engagement
- Sous Chef is responsible for assisting the Executive Chef and/or Food & Beverage Director in creating daily
specials and writing new menus that feature seasonal ingredients from local vendors and reflect the culture and current
trends - Coordinate service with restaurant and banquet operations
- Manage the daily operation of the kitchen when the Executive Chef is not there including performing line check,
leading pre-shift meetings, ensuring cleaning schedules are followed, checking that all equipment is in good working
condition, and overseeing the culinary team - Ensure that proper sanitation practices are followed, including HACCP logs, and Time and Temp Logs
- Ensure that stations are set up properly in time for service
- Ensure that food is properly covered, dated, stored, and rotated
- Ensure the correct temperature of both stored and prepared foods
- Taste all food items for quality purpose before service begins
- Use food preparation tools in accordance with manufacturer's instructions
- Close the kitchen correctly and follow the closing checklist for kitchen stations
- Maintain an organized and sanitized work area at all times
- Make sure all storage areas are tidy and all products are stored appropriately
- Use safe and hygienic food handling practices at all times
- Report any unforeseen circumstances, maintenance needs or faulty equipment
- Follow all company safety and security policies and procedures
- Report accidents, injuries, and unsafe work conditions
- Ensure culinary team maintains a professional appearance with a clean uniform and proper grooming standards
- Maintain confidentiality of proprietary information; protect company assets
- Develop and maintain strong working relationships with others and create a fun, positive, and creative work
environment - Comply with quality assurance expectations and standards
- Provide development and continued education opportunities for hourly associates and mid-level department management
to set up for future success - Provide regular feedback and insight on monthly financial reporting, identifying areas of success as well as
opportunities - Must be able to work flexible hours, including evenings, weekends, holidays
- Ensure a safe working environment at all times for all associates
Qualifications: - High School diploma and three years of experience in a culinary leadership role in a hotel or upscale food and
beverage establishment - Degree from recognized culinary institution preferred
- Ability to read, write, convert measurements and follow a recipe
- ServSafe certified
Compensation Details
Compensation: Salary ($75,000.00 - $85,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts
Required Skills
Culinary Leadership
Food Quality Management
Business strategy development
Revenue Metrics Management
Menu Planning
Profit Margin Management
Local Vendor Sourcing
Positive Work Environment Fostering
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