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Sous Chef
Publican Tavern
O'Hare International Airport, 10000 W O'Hare Ave Terminal 3, Chicago, IL 60666, United States
Sous Chef at Publican Tavern

Sous Chef at Publican Tavern

Publican TavernMore Info

Full Time • Salary (Based on Experience)
Expired on Jan 16, 2018
Requirements

3 years

Job Details

Summary:

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and spends most of its time managing the kitchen’s food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Essential Functions:

·    Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specific work, and sets deadlines to ensure the timely completion of work.

·    Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures

·    Assists with menu planning, inventory, and managing of supplies,

·    Maintains effective cost control, service and quality standards to produce maximum sales and profits

·    Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance of brand and company standards

·    May serve as a resource to others in the resolution of complex problems and issues

·    Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen

·    Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relation issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager

·    Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment:

·    Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus

·    Requires 3 to 5 years experience with kitchen operations and staff supervision

·    Must be certified in Serve Safe Management certification course

·    Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent

·    Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

                                                                 Equal Opportunity Employer (EOE)
                                                       Minority/Female/Disabled/Veteran (M/F/D/V)
                                                                   Drug Free Workplace (DFW)

Compensation details

Bonus package, 401K, medical benefits

Required Skills

Commissary

Enforcement Of Safety / Sanitation Standards

Expediting

Food / Beverage Pairing

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Food Safety Knowledge

Inventory

Kitchen management

Menu development

Ordering / Purchasing

Over 300 covers a night

Purveyor/Local Farmer Relationships

Receiving/Organizing

Scheduling

Servesafe Certified

Staff education / motivation

Conflict Resolution

Experience in a High Volume Environment

POS Systems

Staff Management of 75

Business Management

Microsoft Office

Profit And Loss

Read more

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Casual Dining

Part of One Off Hospitality Group

An offshoot of one of Chicago's most revered restaurants, The Publican, Publican Tavern is located in Terminal 3 of O'Hare International Airport. In partnership with One Off Hospitality Group and Chef Paul Kahan, Publican Tavern O'Hare is owned and operated by HMSHost, a global food & beverage provider that focuses on bringing high-quality dining experiences to airports and motorways across the world.