Berenjak Sous Chef - Soho House Chicago

Soho House•Chicago, IL

11d•Onsite

About The Position

Berenjak is opening in Chicago, inspired by the beloved neighborhood kebab houses of Tehran. It's a place where incredible food, genuine hospitality, and bringing people together around the table are central. As they prepare to open, they are looking for passionate and dedicated individuals to join their founding team. Every role is important in creating a restaurant where guests and the team feel cared for.

Requirements

Minimum of 3-4+ years’ experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes.
Culinary trained and professional who is passionate and curious to develop and grow as a Chef.
Experienced managing P&L’s, labor, purchasing, vendors and quality control while providing results in revenue.
Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader.
Must encompass Food Serve Safe certification and have experienced with local sanitation regulations.
Well-versed and timely email etiquette as well as written and verbal communication.
Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations.
High school diploma or equivalent trade school certification.

Nice To Haves

Operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create.

Responsibilities

Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special requests, dietary restrictions and following allergy procedures.
Maintain Health and Safety standards set by Soho House, local and regional government.
Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business.
Support “Cook House” education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation.
Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served.
Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable.
Instill teamwork and synergy between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations.

Benefits

Medical, Dental & Vision
Retirement fund with a 2% match
Sick day's + vacation days
Training to develop technical and managerial skills
Career progression domestically or internationally
Mentoring, apprenticeship, local outreach and sustainability programs
Extensive range of internally and externally run courses
Access to monthly calendars for trips, trainings and events related to food and drink
Monthly team events (fitness sessions, cinema screenings, art classes)
Substantial meal free of charge whilst on duty