PM Delivery Sous Chef

Blue Plate Catering•Chicago, IL

About The Position

The PM Delivery Sous Chef supports the Kitchen Operations Sous Chef in overseeing daily PM night-shift floor operations and production. The role leads production areas including hot prep, cold prep, expo, utility teams, and prep operations to ensure consistent food quality, operational efficiency, and adherence to Blue Plate culinary standards. The position also supports staffing and leadership activities, food safety and sanitation, equipment maintenance, ordering, business development, menu innovation, tastings, and event execution. The chef may work in the field as an Event Chef when needed and attend events or client tastings as requested.

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 for others through food and service experiences.
Strong 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 across functional departments and foster a cooperative work environment.
Results-oriented approach and focus on continuous improvement.
Flexibility, multitasking ability, and effectiveness in a fast-moving environment.
Resourcefulness in setting priorities and guiding investment in people and systems.
Leadership ability to inspire others toward common goals and help them reach their potential.
Ability to manage multiple priorities, analyze data, set and meet organizational goals, and manage time effectively.
Proficient English reading, writing, and speaking skills.
Ability to regularly talk, hear, taste, and smell; frequently stand, walk, sit, use hands to feel, reach, and stoop, kneel, or crouch for 6 to 8 hours at a time.
Ability to regularly lift and/or move up to 60 pounds.
Vision abilities including close-range and distance vision, color and peripheral vision, depth perception, and focus adjustment.
Ability to work in extreme heat and cold, wet conditions, near toxic or caustic chemicals and fumes or airborne particles, and near moving or mechanical parts.

Nice To Haves

Culinary Arts degree or advanced culinary arts certification.
City of Chicago Department of Public Health Certified Food Service Manager certification, or ability to complete it within 90 days after hire.
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 uphold food quality, consistency, and Blue Plate presentation standards.
Manage kitchen workflow and coordinate production with other Sous Chefs and culinary leadership.
Assist the Kitchen Operations Sous Chef with selecting, training, scheduling, and supervising PM night-shift team members.
Coach and mentor culinary team members, set expectations, provide feedback, conduct performance reviews, and support 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 events in the field as requested to ensure culinary standards and guest expectations are met.
Train staff on and enforce 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.
Implement and enforce Blue Plate Safety Policy practices.
Assist with placing food and cleaning-supply orders using approved vendors, order guides, and purchase orders.
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 as requested and review event orders with Event Chefs to confirm preparation, presentation, and execution expectations.
Participate in 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.
Collaborate with the team and perform other duties assigned by the Executive Chef or operations leadership.
Report to work in proper uniform in accordance with the Back of the House Dress Code Policy.