Sous Chef - Offshore Sable Navy Pier

NFM & J LP • Chicago, IL

4d • $68,000 - $75,000 • Onsite

About The Position

Assures that the food is cooked to the standards of the recipes that the chef has set. Deliver quality food that exceeds our guest expectations. The Sous Chef performs with the proper and timely execution of all events, breakfast, lunch and dinner services. The Sous is expected to know and execute the exposition (expo) of the line during meal periods and banqueting events. A Sous Chef, is responsible for providing supportive leadership to kitchen staff throughout food service.

Requirements

• High school diploma.
• 2 years previous experience.
• Must be able to communicate clearly with guests, customers, supervisors, and fellow employees.
• Must be able to make appropriate judgments regarding the process of the kitchen.
• Serf Safe Food Handler Certification is required.

Responsibilities

• Work in conjunction with the hotel leadership team to be sure restaurant is overly accommodating to all hotel guests and outside guests.
• Drive the training, coaching and mentorship of hourly employees. Build a community of employees that feel supported in all aspects of employment.
• Follow standard operating procedures for opening and closing service for BOH
• Supervise staff performance in accordance with established standards and procedures.
• Monitoring employee performance and providing feedback to help them improve their skills
• Assist with training new hires, ensure they are meeting Maverick Hotels and Restaurants standards proper service technique and execution
• Promotes cooperative effort, team spirit and good morale among all employees
• Leads by example; know that all BOH employees look to you for guidance regarding service technique, behavior and work ethic
• Give feedback to upper management on overall performance of the service team.
• Organize and monitor staff arrivals, tardiness, and absences, report attendance issues to Management daily
• Monitor adherence to health, safety and hygiene standards in kitchen and restaurant.
• Takes a proactive approach to facility maintenance
• Maintains strong lines of communication with entire leadership team and staff to drive the success of the restaurant
• Assists the Executive Chef with the day to day management of kitchen operations
• Assist with inventory
• Assist with scheduling
• Assist with training of new menu items
• Works all food lines/stations as needed
• Clean and organize walk-ins and shelves.
• Makes foods for a la carte, banquets, restaurant and nightclub
• Replenishes supplies
• Labels and Dates all items appropriately.
• Reports maintenance deficiencies.
• Cleans dishes and all other kitchen and food related items as needed.
• Puts away orders.
• All other duties assigned by Management.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED