Sous Chef - Fioretta

DineAmic Hospitality•Chicago, IL

About The Position

The Sous Chef provides supportive leadership to kitchen staff throughout food service and is responsible for the daily operation of the kitchen and kitchen staff. The role assists the Executive Chef with monitoring kitchen activities, expediting orders to ensure quality, taste, and presentation, and directing kitchen staff in the Executive Chef’s absence. The Sous Chef assists in creating and maintaining restaurant menus and recipes and oversees service of menu items. Working with the General Manager and Executive Chef, the Sous Chef helps set direction for day-to-day operations and develop plans to grow the business, drive sales, and manage costs. The role builds a culture of teamwork, enthusiasm, and superior service; helps maintain staffing levels by interviewing, hiring, and retaining qualified kitchen staff; and trains, motivates, and supervises subordinates. The position manages kitchen operations and organization, maintains hygiene in accordance with local Department of Health standards, and supervises Line Cooks and the Dish Team. Responsibilities also include food purchasing and ordering, inventory, production coordination, recipe documentation, quality standards, cost control, and adherence to food safety and sanitation procedures. The role requires working safely in a busy kitchen and the ability to perform the stated physical tasks.

Requirements

Current SERVsafe or equivalent certification.
At least 2 years of high-volume kitchen management experience; up to 4 years is preferred.
Proven experience creating a safe work environment that incorporates teamwork and professional development.
Ability to identify issues efficiently and solve problems.
Commitment to quality, accuracy, timeliness, and results.
Ability to handle stress productively and delegate while maintaining control.
Proficient computer skills, basic math skills, and ability to operate a point-of-sale system.
Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance.
Ability to stand or walk for an extended period or an entire work shift, and to complete tasks requiring repetitive motion.
Core competencies: accountability, adaptability, communication skills, emotional intelligence, integrity, personal development, professionalism, self-management, teamwork and collaboration, and technical proficiency with computers and POS systems.

Responsibilities

Manage kitchen operations to meet and exceed the Executive Chef’s expectations.
Maintain kitchen organization and hygiene in accordance with local Department of Health standards and operating procedures.
Supervise Line Cooks and the Dish Team, assign production duties, and supervise kitchen staff.
Identify, train, and develop key employees for growth, advancement, and promotion.
Collaborate and communicate effectively within and between departments, and communicate clearly and cordially with employees, managers, and guests.
Perform calmly and effectively in a busy, stressful work environment.
Conduct pre-shift line checks to ensure the quality of items and hold shift cook meetings.
Follow standing zoning procedures.
Purchase and order food products and restaurant supplies; complete a daily product order.
Meet daily with the appropriate Manager or Chef to coordinate production standards, determine specials and employee meals, and review kitchen personnel needs and issues.
Identify inventory and equipment needs, including repair and maintenance needs, and communicate them to the ordering Manager.
Assist in developing and maintaining recipe books specifying ingredients, product specifications, and portion sizes.
Maintain quality, consistency, and presentation standards; follow food allergy procedures and special orders or restrictions.
Conduct a daily walk-through inventory to prioritize product utilization.
Maintain departmental budget expectations and help optimize labor and product costs.
Ensure BOH employees understand and follow sanitation and safety guidelines.
Coordinate food storage in accordance with operating procedures and health and safety guidelines.
Use knives, utensils, tools, and equipment safely and efficiently to prepare menu items; wear a hair restraint and wash hands regularly as directed.
Move safely throughout restaurant areas, including stairs and uneven or slick surfaces.
Flexibly work a variety of shifts, including days, nights, weekends, and holidays.