Executive Sous Chef

Professional Career•Chicago, IL

14d•Onsite

About The Position

Under the direct supervision of the Executive Chef and Dining Services Director, to perform general and specific cooking duties, supervising, training, and scheduling cooks and kitchen workers. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position.

Requirements

Three years of high volume food prep and cooking experience in a hotel, restaurant, club or similar institution.
Superior organizational skills and careful attention to detail
Excellent communication and interpersonal skills
High School Diploma or GED
Certificate in Food Service Sanitation (ServSafe) within six months of hire date
Able to work in the US legally without sponsorship

Nice To Haves

Five years of high-volume food prep and cooking experience in a hotel, restaurant, club or similar institution.
Two years of prior supervisory experience in the food service industry.
Culinary Degree.

Responsibilities

Educate and develop nutritional values, adapting meals to guest needs
Train, schedule, and supervise full-time Cooks and part-time student prep cooks
Responsible for developing the PTS KC Supervisor through weekly one-on-one meetings and daily interaction with the PTS staff.
Responsible for delegating duties, assigning specific tasks, and ensure all action stations are covered and all team members are prepared for each day
Responsible for training and development of staff on proper operation of all equipment and execution of action stations.
Responsible for maintaining proper attitude and communication between the Executive Chef and Full and part-time staff to ensure proper workflow and maintain good crew morale and guest service.
Oversee the cold and hot production.
Responsible for proper preparation, servicing, distribution, and cleanup of all cold and hot food menu requirements to their proper venue – Catering, Commons and SDR.
Responsible for ensuring that the Kitchen, Serveries, and all related areas are kept clean, sanitary, and safe following Chicago Health Department and Dining Services standards at all times and see that assigned personnel are in proper and clean uniforms, including the availability of clean towels throughout the day.
Responsible to ensure proper quantities of product is prepared for the each Serving Line and Action Stations in the Commons and SDR including specialty toppings and backup supplies.
Assist the Executive Chef in developing new products and evaluating current recipes to ensure accurate production and provide students with interesting and wholesome menu options.
Stay updated on menu trends and collaborate with the Executive Chef and Sous Chef to enhance culinary skills and knowledge.
Support the execution of catering services.
Perform additional duties as required.