Sous Chef - Fioretta

DineAmic Hospitality•Chicago, IL

5d•$70,000 - $75,000

About The Position

The Sous Chef provides supportive leadership to kitchen staff throughout food service and assists the Executive Chef in overseeing kitchen activities, expediting orders, and maintaining the quality, taste, and presentation of menu items. In the Executive Chef’s absence, the Sous Chef provides direction to the kitchen team. The role is responsible for daily kitchen operations and staff, supporting the creation and maintenance of menus and recipes, and ensuring the proper service of menu items. Working with the General Manager and Executive Chef, the Sous Chef helps guide day-to-day business 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 through interviewing, hiring, and retention; and trains, motivates, and supervises kitchen employees. The Sous Chef manages kitchen operations to meet the Executive Chef’s expectations, maintains kitchen organization and hygiene in accordance with local Department of Health standards, and supervises Line Cooks and the Dish Team. The role also handles food purchasing and ordering, production planning, inventory and equipment needs, recipe documentation, food safety and sanitation, and departmental budget expectations.

Requirements

Current SERVsafe or equivalent certification.
At least 2 years of high-volume kitchen management experience; up to 4 years preferred.
Demonstrated experience creating a safe work environment that supports 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.
Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.
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 involving repetitive motion.
Ability to work safely in a confined, crowded space with variable noise and temperature levels.
Ability to move safely throughout the restaurant, including on stairs and uneven or slick surfaces.
Wear a hair restraint while on duty and wash hands regularly according to guidelines.

Nice To Haves

Up to 4 years of high-volume kitchen management experience.

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, the Dish Team, and other kitchen staff; assign production duties.
Identify, train, and develop employees for growth, advancement, and promotion.
Collaborate and communicate effectively within and between departments, and communicate clearly with employees, managers, and guests.
Conduct pre-shift line checks, shift cook meetings, and daily walk-through inventory checks.
Follow established zoning procedures and ensure the quality, consistency, and presentation of food items.
Purchase and order food products and restaurant supplies, and complete daily product orders.
Meet daily with the appropriate Manager or Chef to coordinate production standards, specials, employee meals, and kitchen staffing matters.
Identify and communicate inventory, equipment, repair, and maintenance needs to the ordering Manager.
Assist in developing and maintaining recipe books covering ingredients, product specifications, and portion sizes; these materials become DineAmic Hospitality property.
Follow food allergy procedures and accommodate special orders and restrictions.
Maintain departmental budget expectations and help optimize labor and product costs.
Ensure back-of-house employees understand and follow sanitation and safety guidelines.
Coordinate proper food storage in accordance with standard operating procedures and health and safety guidelines.
Use knives, tools, utensils, and equipment safely and efficiently to prepare menu items.
Help maintain staffing levels by assisting with interviewing, hiring, and retaining qualified kitchen staff.
Remain calm and effective in a busy, stressful work environment.