Executive Sous Chef, Catering - Wrigley Field

Compass Group•Chicago, IL

16d•$78,000 - $83,000•Onsite

About The Position

The Catering Executive Sous Chef supervises and directs the activities of kitchen staff, ensuring the efficient preparation and service of food for catering events. This position works closely with the Sr. and Executive Chef to maintain the highest standards of food quality, safety, and profitability. The role includes managing staff, developing recipes, controlling food costs, and ensuring compliance with all safety and sanitation guidelines.

Requirements

Minimum 3+ years of progressive culinary/kitchen management experience
Hands-on chef experience, especially in high-volume and complex foodservice operations
Comprehensive knowledge of food trends, sanitation, food cost controls, and presentation
Proficiency in Microsoft Office (Word, Excel, Powerpoint), email, and internet tools
Must posses a valid Food Handler's Permit
Must have or be willing to obtain Servsafe Certification
Adhere to HACCP policies and procedures

Nice To Haves

A Culinary Degree is preferred

Responsibilities

Oversee the work of kitchen staff, ensuring efficient and profitable foodservice operations
Support the Sr. Executive Chef in the management of all kitchen activities, including training, hiring and performance evaluations
Responsibilities include interviewing, hiring, training, assigning work, appraising performance rewarding, disciplining, addressing complaints, and resolving issues
Work with catering manager and front of house team of set up and execution
Monitor kitchen staff during food preparation to ensure recipes, portion sizes and garnishing follow standards
Participate in menu planning and food utilization strategies, taking into account guest preferences, menu trends, seasonal availability and allergens
Control food costs by managing portion sizes and kitchen efficiency
Ensure compliance with sanitation standards, including ServSafe and safety regulations
Test cooked food for taste and quality, ensuring compliance with recipes
Develop special dishes and write detailed recipes
Review menus, analyze recipes, and calculate food, labor, and overhead costs, assigning prices to menu items with the Executive Chef
Train new cooks and familiarize them with kitchen practices
Estimate food consumption, requisition ingredients, and ensure the kitchen is stocked with necessary supplies
Enforce nutrition, safety, and merchandising standards in the kitchen
Address and resolve customer concerns
Assign and supervise cleaning tasks to maintain a clean and safe kitchen environment
Ensure the use of Webtrition for culinary standards and compliance
Schedule labor according to business needs and manage purchase compliance
Attend all culinary meetings as required
Uphold discipline to culinary programs and maintain adherence to culinary terminology