PM Delivery Sous Chef

BLUE PLATE CATERING LTD•Chicago, IL

7d•$70,000 - $80,000

About The Position

The PM Delivery Sous Chef supports the Sous Chef – Kitchen Operations in overseeing daily PM night-shift floor operations and supervising production to ensure consistent food quality, operational efficiency, and adherence to Blue Plate culinary standards. The role manages hot prep, cold prep, expo, utility teams, and prep operations. The position also supports team selection, training, scheduling, and supervision; coaches culinary team members; helps control food costs and waste; maintains culinary documentation; and ensures food safety, sanitation, and equipment standards. The role may contribute to business development and menu innovation, participate in client tastings and production meetings, and work in the field as an Event Chef when needed. This is a full-time, exempt position in the Culinary department. Customary days are Sunday through Saturday, with customary hours of 11:00 a.m. to 7:00 p.m.; hours vary to include holidays and extended hours as business requires. The salary range is $70,000–$80,000, depending on experience and qualifications.

Requirements

Six years of successful experience in the hospitality industry; catering or hotel food service experience is preferred.
Ability to demonstrate a strong affinity for Blue Plate’s mission of caring more for others through food and service experiences.
Impeccable service standards and attention to detail.
Excellent verbal and written communication skills, including the ability to prepare and deliver clear, concise reports and presentations.
Ability to manage confidential information and maintain its integrity.
Ability to solve problems and make decisions in a fast-paced, high-pressure environment.
Ability to work effectively across functional departments and foster a cooperative work environment.
Results-oriented approach with a focus on continuous improvement.
Flexibility and ability to multitask in a fast-moving environment while driving toward clarity and solutions.
Resourcefulness in setting priorities and guiding investment in people and systems.
Leadership ability to inspire others to work toward a common goal and reach their potential.
Ability to handle multiple priorities simultaneously, analyze data, set and meet organizational goals, and manage time.
Ability to read, write, and speak English proficiently.
Ability to meet the physical demands of the role, including standing, walking, sitting, using hands to feel, reaching, and stooping, kneeling, or crouching for 6 to 8 hours at a time; regularly lifting or moving up to 60 pounds; and talking, hearing, tasting, and smelling.

Nice To Haves

A degree in Culinary Arts or an advanced culinary arts certification.
Completion of the City of Chicago Department of Public Health Certified Food Service Manager certification, or ability to complete it within 90 days after hire.
Catering or hotel food-service experience.
Bilingual skills.

Responsibilities

Oversee PM night-shift kitchen production across hot prep, cold prep, prep, expo, and utility teams.
Work with department team leaders to ensure prep lists are completed accurately and production timelines are met.
Monitor food production and conduct tastings and quality checks to ensure consistent quality and Blue Plate presentation standards.
Manage kitchen workflow and coordinate with other Sous Chefs and culinary leadership to align production.
Assist the Kitchen Operations Sous Chef with kitchen operations, including team selection, training, scheduling, and supervision.
Coach and mentor team members by setting expectations, providing feedback, conducting performance reviews, and supporting corrective action when needed.
Establish and enforce portion sizes and controls to manage food costs and reduce waste.
Create and maintain standard operating photos, recipes, and preparation descriptions.
Attend field events as requested to ensure culinary standards and guest expectations are met.
Ensure culinary staff comply with sanitation, food safety, and food-handling procedures; monitor uniform and hygiene compliance.
Ensure kitchen equipment is cleaned and maintained according to sanitation and safety guidelines; recommend equipment purchases and oversee repairs.
Assist with food and cleaning-supply orders using approved vendors, order guides, and purchase orders as required.
Participate in culinary business-development initiatives, including visioning, RFP support, menu development, costing, and client presentations, as requested.
Assist the Executive Chef in presenting new menu items and culinary updates to internal departments and clients.
Participate in client tastings and review event orders with Event Chefs to clarify preparation methods, presentation, and execution expectations.
Attend bi-weekly production meetings with Sales and Operations to confirm event details and alignment.
Work in the field as an Event Chef when needed, following Event Chef guidelines.
Perform other duties assigned by the Executive Chef or operations leadership team and report to work in proper uniform.