Sous Chef- Chicago

SWRG INC•Chicago, IL

4d•$65,000 - $65,000•Onsite

About The Position

Responsible for regularly managing and directing the work of BOH team members which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; resolves employee complaints; decides upon termination and other discipline of employees reporting to the Sous Chef; and is responsible for inventory, variances, and ordering with respect to the BOH Department. In the absence of the Chef, the Sous Chef is responsible for managing and directing the work of all BOH departments. Responsible for exercising discretion and independent judgment with respect to the BOH Department, as assigned, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes, and other grievances. Assists in controlling food costs by ensuring properly billed, received product, and investigating variances. Assists in controlling labor costs. Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook). Performs job functions of other management personnel in their absence and/or in addition to them. Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action. Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems). The Sous Chef assigns, directs, reviews, and approves work for Dishwashers, Receivers, Cleaning Personnel, and cooks and other BOH team members while working in the restaurant. The Sous Chef determines appropriate staffing levels for each shift based on business needs and places employees on meal periods/breaks and makes cuts (allows employees to leave early) as appropriate. In addition to having direct decision-making authority to manage and direct the work of certain BOH personnel, including hiring, disciplining, and terminating, the Sous Chef participates in interviewing/selecting other team members and makes hiring recommendations. Completes and conducts performance appraisals for BOH personnel reporting to the Sous Chef as well as other BOH team members as directed by the Chef. Disciplines other BOH team members. Ensures Company recipes are adhered to, and approved products are utilized. Authorizes and assigns overtime. Exercises discretion and independent judgment with respect to decisions involving the management and operations of BOH Departments as assigned.

Requirements

High school diploma required
Minimum 3 years of kitchen leadership experience in a high-volume restaurant environment
ServSafe Food Certification required
Ability to exert fast-paced mobility for entire shifts
Ability to lift, bend, kneel, stoop, and wipe
Ability to frequently lift and carry food, beverage, and other items weighing up to 50 pounds
Position involves repetitive hand and wrist motion
Ability to interact verbally and listen attentively to guests, co-workers, and supervisors
Significant working time spent in the kitchen interacting with employees

Nice To Haves

Culinary degree or certificate preferred

Responsibilities

Managing and directing the work of BOH team members
Hiring, scheduling, assigning and directing work
Training, coaching, counseling, and disciplining BOH team members
Conducting regular meetings and ensuring proper education for BOH team members
Conducting performance reviews for BOH personnel
Resolving employee complaints
Making decisions on termination and other discipline of employees
Managing inventory, variances, and ordering for the BOH Department
Managing and directing the work of all BOH departments in the absence of the Chef
Interpreting, implementing, and enforcing management policies and operating practices
Carrying out major assignments in conduct of operations
Investigating and resolving matters of significance to management
Representing the Company in complaints, disputes, and other grievances
Controlling food costs by ensuring properly billed, received product, and investigating variances
Controlling labor costs
Ensuring adherence to Company and restaurant specific policies and procedures (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook)
Performing job functions of other management personnel in their absence and/or in addition to them
Addressing guest complaints and overall guest satisfaction issues promptly and professionally
Utilizing Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems)
Assigning, directing, reviewing, and approving work for Dishwashers, Receivers, Cleaning Personnel, and cooks and other BOH team members
Determining appropriate staffing levels for each shift based on business needs
Placing employees on meal periods/breaks and making cuts (allowing employees to leave early) as appropriate
Participating in interviewing/selecting other team members and making hiring recommendations
Ensuring Company recipes are adhered to, and approved products are utilized
Authorizing and assigning overtime
Exercising discretion and independent judgment with respect to decisions involving the management and operations of BOH Departments as assigned