Full-Service Sous Chef - Tastings

Paramount Events•Chicago, IL

4d•$70,000 - $77,000•Onsite

About The Position

Paramount Events is looking for an experienced and driven culinary professional to join our kitchen leadership team. The ideal candidate will bring a strong background in fine dining and high-volume food production, a passion for exceptional hospitality, and the ability to lead by example in a fast-paced environment. This role requires strong culinary expertise, effective team leadership, and a commitment to maintaining the highest standards of food quality, safety, and execution for both daily operations and special events.

Requirements

City of Chicago Food Managers Certificate, ServSafe Manager’s Certification and Allergens Certification
Minimum 1 year experience in fine-dining restaurant, with exposure to a la carte, tasting and private dining menus
5 years of experience in commercial kitchens, with exposure to high volume production
Strong knowledge of various cooking methods and culinary techniques
Familiarity with various kitchen equipment, including large skillets, combination ovens, and steam kettles
Leadership skills with the ability to manage and motivate a team
Flexibility to work various shifts, including weekends and holidays as needed
Excellent time management and resource allocation abilities

Responsibilities

Work with PE Executive Chef and/or Full-Service Chef de Cuisine in all aspects of tastings, including ordering, staffing, menu development, and/or logistics
Review tasting paperwork to ensure proper verbiage, allergens, flow and details are accurate
Meet with PE Executive Chef, Chef de Cuisine, and/or Sales Team to communicate any changes, omissions, or other points of concern
Work with Chef de Cuisine to streamline prep, ensuring that items are made efficiently and accurately
Work with other PE chefs to re-purpose items from tastings, also review daily inventory to ensure items are being used in appropriate order
Throughout the day, check the Event/Tastings Board to review changes to food, beverages, organization and/or logistics.
In absence of Chef de Cuisine, work with other Sous Chefs in building/printing/emailing prep lists, as well as ensuring items are ordered for production
Breakdown returning caves, work with other TPG Chefs to re-purpose items as needed. Rotate caves, speed racks, etc. regularly for cleaning, maintain tidy personal and shared workspaces
Assist in menu development including conceptualizing, testing, and writing recipes
Attend daily/weekly meetings as assigned, communicate with department regarding changes in orders/production levels
Uphold sanitation and food safety standards, maintaining clean and tidy work areas
Address deep cleaning tasks as needed, discuss with fellow managers and utility team
Work with other TPG Chefs in upholding and/or continued development of systems to enhance efficiency
Ensure all food safety measures are being followed: proper cooling and storage of prepared foods, proper handling of all “Ready to Eat” foods, proper thawing, and heating methods.
Ensure all opening/closing duties are being met correctly and consistently.
Ensure all kitchen equipment is being handled properly when in use and stored properly when not in use, note when equipment/items are not functioning
Enforce Uniform standards of culinary staff and follow management uniform standards.
Participate in end of month inventory, as assigned
Work off-premise events, as needed and assigned by management
Assist in other areas of TPG, as needed and assigned by management
Assist warehouse team with loading food onto trucks, as requested