Sous Chef

MAXBY HOSPITALITY INC•Champaign, IL

5d•$50,000 - $65,000•Onsite

About The Position

Biaggi's is seeking a hardworking and reliable Sous Chef to help create an exceptional dining experience for guests. The role oversees and participates in daily kitchen operations, including opening and closing procedures, receiving, food preparation, and cooking. The Sous Chef trains kitchen staff according to company policies and procedures and upholds standards for food preparation and plating, food safety and sanitation, and workplace safety. The role also controls operational costs, takes inventories, and orders food and supplies. Qualified candidates should be motivated, friendly, team-oriented, honest, professional, positive, and comfortable managing people. The position requires travel away from home for 35–45 days for management training. The schedule varies according to operational needs and may include mornings, afternoons, evenings, late nights, weekends, and holidays, with work weeks of 45–55 hours. Reliable transportation, exceptional hygiene and grooming, and the stamina to work on one's feet for extended periods are required. Candidates must be at least 21 years old.

Requirements

At least 1 year of experience as a Sous Chef in a full-service, high-volume restaurant.
Current Food Safety and Sanitation certification.
Strong culinary skills, including food preparation and cooking best practices.
Working knowledge of restaurant operations, safety, and sanitation standards.
Clear and effective verbal and written communication skills.
Ability to lead a diverse team with varying levels of experience.
Strong leadership skills and ability to motivate employees and obtain positive results.
Strong time-management, organizational, decision-making, and problem-solving skills.
Ability to work in a fast-paced environment, handle multiple tasks, and deliver results on time.
Ability to travel away from home for 35–45 days for management training.
Flexibility to work weekends, evenings, holidays, and a variety of morning, afternoon, evening, and late-night shifts.
Ability to work 45–55 hours per week, with hours varying based on operational needs.
Exceptional hygiene and grooming habits.
Reliable transportation to and from work.
Stamina to work on one's feet for extended periods.
Ability to stand, sit, push, pull, reach, bend, stoop, and frequently lift up to 50 lbs.
Must be at least 21 years old.

Responsibilities

Create exceptional culinary experiences for guests.
Oversee and participate in daily kitchen operations, including opening and closing procedures, receiving, food preparation, and cooking.
Train kitchen staff according to company policies and procedures.
Uphold standards for food preparation and plating, food safety and sanitation, and workplace safety.
Control operational costs.
Take inventories and order food and supplies.
Maintain vendor relationships and troubleshoot daily challenges with customer service representatives.