Sous Chef Manager, Restaurants

Eataly Net USA•Chicago, IL

5d•$60,000 - $68,000•Onsite

About The Position

The Sous Chef assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly's exciting, high-volume, open kitchen restaurants. The Sous Chef Manager is a focused management presence, not only maintaining food quality standards, but also training and inspiring staff at all levels about Eataly's products and services.Reports to the Chef de Cuisine and manages the kitchen staff.Supports the Chef de Cuisine and Head Chef in all day-to-day operational needs to deliver Eataly's business, employee, menu and guest service strategiesAssists with employee hiring, assignment, payroll, scheduling, evaluations and terminationsSupervises kitchen mise en place (preparation for service) of all stationsParticipates in menu planning and actively manages food productionTrains and works with cooks and sous chefs on the hot line to ensure quality, speed, safety and health standards are consistently metRequisitions and apportions food items and utilizes food surpluses to control food costsManages inventory through ordering and requisitions and participates in end-of-month inventory counts to maintain accuracyVerifies that sanitation and nutrition practices are followed by all employeesInforms front of house personnel of menu changes, specials and shortagesDocuments, investigates, escalates and resolves employee or guest incidentsPerforms other duties as required or assigned

Requirements

4+ years of back of house experience, including 1+ years of management experience
Excellent communication skills
Advanced computer skills
Availability to work onsite with a flexible schedule including evenings, weekends and holidays
Ability to lift up to 50 pounds and exert well-paced mobility
Ability to spend up to 8 hours standing or walking in a kitchen and restaurant environment
Ability to work with commercial equipment including stand mixers, ovens, torches, etc.

Nice To Haves

Bachelor's Degree or degree from post-secondary culinary arts program preferred

Responsibilities

Supports the Chef de Cuisine and Head Chef in all day-to-day operational needs to deliver Eataly's business, employee, menu and guest service strategies
Assists with employee hiring, assignment, payroll, scheduling, evaluations and terminations
Supervises kitchen mise en place (preparation for service) of all stations
Participates in menu planning and actively manages food production
Trains and works with cooks and sous chefs on the hot line to ensure quality, speed, safety and health standards are consistently met
Requisitions and apportions food items and utilizes food surpluses to control food costs
Manages inventory through ordering and requisitions and participates in end-of-month inventory counts to maintain accuracy
Verifies that sanitation and nutrition practices are followed by all employees
Informs front of house personnel of menu changes, specials and shortages
Documents, investigates, escalates and resolves employee or guest incidents
Performs other duties as required or assigned