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Sous Chef
The Kitchen Chicago
316 North Clark Street, Chicago, IL
Sous Chef at The Kitchen Chicago

Sous Chef at The Kitchen Chicago

The Kitchen ChicagoMore Info

Full Time • Salary (Based on Experience)
Expired on Sep 2, 2017

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Requirements

1 year


Job Details

To view the complete job description or to apply, visit our career page:
https://my.peoplematter.com/thekitchen/Hire?jobOpeningId=51b67b0f-4d7a-4d52-9c17-a506015fc91c

Description:
The Kitchen is growing and we are seeking a Sous Chef. We are looking for a person who is passionate about cultivating Community Through Food. You will be responsible for building a cohesive BOH team, managing the daily operations of the BOH, and creating an environment of fun, warm and relaxed hospitality through simple, delicious food. A minimum of 1 year managing a kitchen is required. This is a wonderful opportunity for anyone who wishes to be part of a rapidly growing company with a people driven culture. Please only apply if you have a passion for managing people, inspiring teamwork and taking care of others.

Requirements:
The Sous Chef leads the successful day-to-day back of house (“BOH”) operations of the restaurant. He/she trains and develops staff, provides exceptional customer service, and maintains budgets set by the Head Chef. When not busy fostering an excellent kitchen environment, training BOH staff, and managing daily kitchen operations, the Sous Chef is expected to assess what other tasks need to be completed, assign those tasks to staff and oversee their successful completion. The Sous Chef works alongside the Head Chef to prepare for the Head Chef role as his/her next position with the company. In addition to following The Kitchen’s policies and procedures, principal responsibilities include, but are not limited to: Operational Leadership - Leading the BOH staff in the successful operation of service, embodying The Kitchen’s values and culture. Acting as Head Chef when Head Chef is not present in restaurant. - Managing all BOH staff, directing work assignments and allocating tasks. Determining the techniques to be used for proper food preparation, product rotation and mise en place. Providing training to BOH staff. - Monitoring and encouraging development of staff skills. Enforcing company policies (as described in The Kitchen’s Employee Handbook), including policies relating to conduct of staff. Appraising BOH staff productivity and efficiency. Evaluating employee performance, providing feedback to employees and disciplining employees as necessary. Interviewing, selecting and recommending the hiring, firing, advancement and promotion of BOH staff. Ensuring employees are prepared for additional career opportunities. - Creating a positive work environment for all BOH staff. Promoting cohesive teamwork between all employees. Receiving complaints or grievances from BOH staff and resolving disputes when they arise. - Providing an extraordinary customer service experience by making good management decisions based on knowledge, training, and resources provided by The Kitchen. Management - Supervising all BOH staff. Opening and closing The Kitchen. Managing service of The Kitchen approximately five shifts each week. Monitoring and implementing legal compliance measures for Department of Health regulations and The Kitchen policies. - Communicating food preparation, product rotation and proper mise en place to cooks and BOH staff. Assessing food quality and characteristics. Ensuring every dish is prepared in strict accordance with The Kitchen recipes and standards. Preparing and sending daily reports at the end of each shift. Miscellaneous - Receiving orders delivered by purveyors, identifying variations, substitutions and exclusions, determining menu adjustments and communicating with Head Chef as necessary. Communicating with Head Chef and/or Manager on Duty about all kitchen related issues, menu changes and updates relating to service. Controlling the flow and distribution of ingredients and supplies. - Developing business management and accounting skills by training with Head Chef and managing restaurant inventory, and scheduling. Maintaining service records for use in supervision of employees and control of food costs. Planning and controlling expenses.

Additional Info:
The Kitchen offers a competitive benefit package to our full time employees! Some benefits include: - Medical, Dental and Vision insurance - Paid Time Off - Store Discount


Compensation details

Medical, Dental and Vision

View Job Description

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Upscale Casual

Part of The Kitchen Restaurant Group

The Kitchen Bistros carefully source quality, fresh, ingredients from farms and purveyors who our team has a direct relationship with both locally and nationally. The preparations are simple, clean, and focused. The menu features seasonal offerings that are crafted by our talented culinary team. The Kitchen features various signature items such as hand cut Garlic Fries, Tomato Soup, Mussels and Sticky Toffee Pudding. The Kitchen Bistro opened on Pearl Street in Boulder as the company's flagship restaurant and has since expanded to 16th Street in Denver, Old Town in Fort Collins, River North in Chicago and Shelby Farms Park in Memphis, Tenn. Please visit http://thekitchenbistros.com or visit us on Twitter and Instagram @TheKitchenBistros.

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