Schedule
Days: Sunday, Wednesday, Thursday, Friday, SaturdayShifts: Day, Night
Required Years of Experience
1 year
Job Details
Bonyeon is currently seeking for passionate and talented Sous Chefs to join our esteemed team at our upscale beef-centric Korean tasting menu restaurant. As a Sous Chef, you will be responsible for delivering an unforgettable dining experience to our guests. Your culinary expertise, creativity, and dedication to perfection will play a pivotal role in crafting exceptional beef-centric omakase courses that showcase the finest cuts of beef and celebrate the art of culinary craftsmanship.
- Prepare and present an array of exquisite beef omakase courses that highlight the unique flavors and textures of various premium beef cuts.
- Passionate for traditional and innovative cooking techniques to deliver exceptional dishes that exceed our guests' expectations.
- Collaborate with the Executive Chef and culinary team to source and select the finest cuts of beef, working closely with reputable suppliers and ensuring adherence to our restaurant's quality standards.
- Be knowledgeable about different beef breeds, aging methods, and flavor profiles to curate an exceptional selection.
- Interact with guests during the dining experience, offering insights into the various beef cuts, preperation techniques, and flavor combinations.
- Oversee the daily operation of the beef omakase section, maintaining a clean and organized workspace while adhering to food safety and sanitation guidlines.
- Possess strong organizational skills and the ability to work efficiently under pressure, maintaining attention to detail and consistently meeting service deadlines.
- Continuously research and experiment with new beef-based culinary trends and techniques to keep the omakase menu fresh, exciting, and ahead of competition.
- Provide outstanding hospitality to guests, ensuring a memorable dining experience from start to finish.
- A strong foundation in classical culinary techniques, with a specific focus on beef preperation and cooking.
- Proven experience as a Sous Chef with a strong focus on butchery skills.
- Previous experience at a high-end/Omakase-style restaurant is preferred.
- Demonstrate a genuine passion for beef and its various cuts, aging processes, and culinary applications
- Expertise in meat selection, handling, and preperation techniques.
- Must be able to lift heavy boxes (at least 50 lbs)
- Ability to walk, stand, and bend for extended periods of time.
- Occasional kneeling, bending, crouching, and climbing is required.
- Available to work weekends, nights, and holidays as the business dictates.
- Excellent communication skills with guests, as you will be engaging with guests to describe dishes and provide a personalized experience.
- Must comply with all food safety and sanitation regulations, ensuring a clean and safe working environment.
- Ability to be a positive and supportive team player, working collaboratively with kitchen staff and other team members.
If you are a dedicated and talented Chef with a passion for showcasing the best of beef through omakase dining, we invite you to join our team and create extraordinary culinary experiences that leave a lasting impression on our guests.
Compensation Details
Compensation: Salary ($65,000.00 - $70,000.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts
Required Skills
Knife Work
Ability to Maintain High Standards of Food Safety and Sanitation
Passion for Traditional Cooking Techniques
Beef Butchery
Ability to Engage and Connect With Guests
Ability to Collaborate With a Team
Skill in Sourcing Quality Ingredients
Cleanliness
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After years of perfecting his craft in the world of sushi and Japanese dining, Chef Park was inspired to explore the world of beef and create a new culinary concept in Chicago that would showcase the diverse flavors and textures of different cuts of beef. With his new venture, Bon Yeon, Chef Park aims to provide guests with an immersive culinary experience that highlights the unique and nuanced qualities of each cut of beef. Chef Park hopes to create a new standard for beef Omakase in Chicago where guests can expect an unparalleled level of quality, service, and innovation, all while enjoying an unforgettable culinary experience that celebrates the rich cultural history and artistry of beef.
