Episcope Hospitality - Chicago hiring Sous Chef in Chicago, IL

Episcope Hospitality - ChicagoMore Info

Full Time • Salary ($60k - $70k)
Expired: Jan 19, 2025

Sorry, this job expired on Jan 19, 2025. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

Sous Chef:

 

NEW CHICAGO LOCATION
Episcope Hospitality continues to be one of the fastest growing and most exciting hospitality companies in America. Founded and overseen by restaurateur David Morton of the Morton’s Steakhouse family, Episcope has legendary culture marked by creativity, passion, quality, and love. The company currently operates in Chicago, New York, Phoenix, Houston, DC area, and Vegas. Episcope offers a unique laboratory environment that encourages learning, ongoing development, and close collaboration with some of the top minds in business, food, beverage and design. Episcope is now looking for an experienced, passionate Sous Chef to help lead our newest Chicago location, DJ’s Great Room.

Located at the base of 920 North Wells, DJ’s Great Room sits at the intersection of the River North, Old Town, and Gold Coast neighborhoods of Chicago. All-day menus cater to any occasion. Upon entering DJ's, The Anteroom boasts an expansive bar and stunning design. Continue to find the Great Room, a space conducive for entertaining friends, meeting coworkers, or dining with family. DJ’s Great Room is what a neighborhood eatery should be, the best room in the house.  

If you have successfully been a part of the culinary operations at a multimillion-dollar, full-service restaurant; share our passion for food, music and design; and can deliver contagious hospitality to guests and staff alike, then we would like to talk to you!

 

The perfect Candidate will possess the following skills and qualifications:

As Sous Chef, you will be responsible for overseeing all aspects of the restaurant and executing at or above Episcopes standards. This includes, but is not limited to:

  • The perfect Candidate will possess the following skills and qualifications:

    • Hands on day-to-day kitchen leadership.
    • Strong emotional intelligence and self awareness.
    • Proven success systemizing kitchen processes and procedures specifically sanitation, training, ordering/purchasing.
    • Selecting, developing and retaining top kitchen talent.
    • Financial management – P&L, Labor, Food Cost
    • Knowledge of food safety and sanitation.
    • Ability to effectively communicate written and verbally while cultivating teamwork with back of house and front of house teams. Looking for level heads and proactive mindsets.
    • Attention to detail, specifically sanitation, training, service, food quality.
    • Excellent time management skills.
    • Organizational and multi-tasking skills.
    • Develop, plan and execute a BOH culinary/staff education and sanitation plan.

 

Pay and Benefits:

  • Competitive wages based on experience.
  • Blue Cross Blue Shield Health, Vision and Dental insurance.
  • Complimentary dining.
  • Paid Vacation.
  • 401 K
  • Opportunities to grow within the company.

Excellent wages based on experience.

Job Type: Full-time

Pay: $60,000 - $70,000


Compensation Details

Compensation: Salary ($60,000.00 - $70,000.00)

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


Required Skills

Overseeing All Aspects of the Restaurant Operations

Hands on Day to Day Kitchen Leadership

Executing at or Above Company Standards

Strong Emotional Intelligence and Self Awareness

Living, Breathing and Teaching Company Culture and Core Values

Systemizing Kitchen Processes and Procedures

Scheduling and Managing Back of the House Staff

Selecting, Developing and Retaining Kitchen Talent

Working 50 60 Hours Per Week When Necessary

Financial Management (P&L, Labor, Food Cost)

Following Safety and Sanitation Standards

Knowledge of Food Safety and Sanitation

Hiring and Training New Back of the House Staff

Effective written and verbal communication

Participating in Strategic Planning for Company Growth

Cultivating Teamwork With Back of House and Front of House Teams

Ensuring High Morale Among All Employees

Attention to Detail

Leading by Example and Performing Any Job Necessary

Time Management Skills

Maintaining Personal Sanitation Certificates

Organizational and Multi Tasking Skills

Retaining, Developing, and Creating Opportunities for Top Performers

Developing and Executing Culinary/Staff Education and Sanitation Plan

Managing Food Quality, Inventory, and Ordering

Opening and Closing the Restaurant According to Procedures

Holding Management Team and Staff Accountable to Performance Standards

Read more

View Job Description

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Restaurant Group

Part of Episcope Hospitality

Episcope Hospitality was founded in 2009 with a simple goal - to be the very best company to work for in the restaurant industry. Since then, Episcope has become a nationally-recognized, award-winning, hospitality group serving as an industry leader in the hospitality space. People are the soul of Episcope – the backbone of each concept. That is why Episcope only hires the most curious minds and individuals that have high attitude, high aptitude and passion.

Episcope’s mission is summed up in three words - Hospitality, Love and Respect. Hospitality is their competitive advantage. Love is the passion they bring to the table - a love for taking care of guests and preparing foods and beverages that deliver a noticeably high-quality experience. Respect is how they treat themselves, their customers, the communities they operate in and the planet.

Episcope spans across six states operating brands including; Marshall’s Landing Chicago, The Exchange Chicago (Atrium, Listening Room, Theos), Water Park Virginia (Water Bar, Crush Pizza), Office Hours New Yok, The Landing New York, and One Steakhouse Las Vegas, Hearsay and Perks Phoenix, and newest Chicago location coming early 2025.

They are the leading brand in the hospitality space and proud partners with some of America’s largest companies including; The Chicago Bears, Vornado Realty Trust, Aramark, University of Notre Dame endowment, Morgan Stanley, American Real Estate Partners, helping them integrate bespoke food, beverage and design strategies into their most prominent assets.

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