Federales Logan Square - Executive Sous Chef

Four Corners•Chicago, IL

1d•$75,000 - $80,000•Onsite

About The Position

Four Corners is a leading, Chicago-based hospitality group that owns and operates unique establishments, each thoughtfully created to offer an exceptional social experience, creative menus, and superior service. We started with a neighborhood bar in 2001 and have since grown to 10+ venues across Chicago, and are now growing nationally. We are excited to announce that Federales, our open-air tequila and taco concept, will be bringing its energetic vibe to the Logan Square neighborhood this summer. Reminiscent of roadside taco joints, they serve up everyone’s favorite Mexican street food (and fun). Guests can enjoy a variety of wood-fired grilled meats that serve as the centerpiece of the lively, tongue-in-cheek take on a Mexican watering hole. The concept transforms from day to night with a fiesta vibe and an authentic drink menu complete with house-made margaritas. Four Corners is looking to hire a motivated Executive Sous Chef for Federales Logan Square, to expand their culinary skills, and grow with us. In this position, you will act as the second in command in our kitchen under the Executive Chef. Our ideal candidate is a reliable and creative professional who will elevate and control food and labor costs, food preparation, menu development, pricing, and the development of the culinary team. This person will be reporting to the Executive Chef.

Requirements

At least 3+ years of Food and Beverage (F&B) industry and culinary experience in a similar role
Bilingual in English and Spanish
Strong knowledge of cooking methods, kitchen equipment, and best practices
An effective communicator with a positive attitude and a team-player mentality
Commitment to quality, accuracy, timeliness, and results
Advanced troubleshooting, problem-solving, prioritizing, and multi-tasking skills
Excellent knowledge of BOH systems, ordering, and inventory

Responsibilities

Successful culinary production operation under the direction of the Executive Chef
Opportunity to serve as the kitchen head for culinary operations in the absence of the Executive Chef
Staying up to date on dining trends and new techniques
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards
Manage areas of profit, stock, waste control, and training within the kitchen
Assist with onboarding of BOH employees
The ability to work in a fast-paced, high-energy, and demanding environment while maintaining the highest standard of professionalism
Ensures compliance with food handling and sanitation standards
Understand and manage local and government-regulated food safety, risk prevention, fire prevention, hygiene practices, and emergency procedures to ensure the safety of all staff and guests
A flexible schedule with the ability to work day, evening, and weekend hours as business needs require