Sous Chef - Steakhouse - Full Time

Northfield Park Racino•Northfield, IL

2d•$52,000 - $54,000

About The Position

The Sous Chef assists the Restaurant Executive Chef in providing direction and leadership to the Assistant Chef and restaurant kitchen team, consistent with Northfield Park Racino standards. The role shares responsibility for leading the team toward operational and financial goals; managing recipes, inventory, and kitchen supplies; monitoring staff performance, scheduling, and training; executing initiatives from property food and beverage leadership; maintaining facilities in accordance with service standards; and supporting high customer satisfaction and an exceptional guest experience. All duties are performed in accordance with company policies and procedures. The Sous Chef leads daily kitchen operations, including budgets, labor productivity, scheduling, inventory control, guest service standards, and menu strategy execution and development. The position helps carry out the restaurant business plan, policies, procedures, training programs, menus, and company initiatives; maintains health, sanitation, and cleanliness standards; and supports staff compliance training. In partnership with the Executive Chef, the role also assists with human resources responsibilities, including hiring, training, feedback, recognition, succession planning, employee satisfaction, and compliance with company policies, applicable laws, and collective bargaining agreements. The Sous Chef interacts with guests to support their dining experience and address complaints, and works with the service team to ensure smooth coordination between the kitchen and dining room.

Requirements

Bachelor’s degree or equivalent experience required.
Proof of eligibility to work in the United States.
Complete knowledge of health and safety regulations.
Knowledge of products, menu items, and equipment used to perform the duties.
Ability to follow staffing guidelines to maximize efficiency and minimize labor costs.
Strong knowledge of menu preparation and presentation.
Excellent interpersonal and customer service skills to work effectively with guests, management, employees, and outside contacts.
Ability to lead and mentor a team.
Excellent organizational skills and ability to work under time constraints and deadlines with attention to detail.
Ability to work in a fast-paced, busy, and somewhat stressful environment while maintaining physical stamina and an appropriate mental attitude, working under pressure, and meeting deadlines.
Effective listening skills and sound judgment.

Nice To Haves

At least 2 years of prior relevant experience preferred.
Previous experience managing employees under a collective bargaining agreement preferred.
Previous experience in a high-volume restaurant or a luxury or fine-dining restaurant preferred.

Responsibilities

Lead and oversee daily restaurant kitchen operations, fiscal budgets, labor productivity, scheduling, inventory control, guest service standards, and menu strategy execution and development.
Execute the restaurant business plan and assist the Executive Chef in developing and carrying out tactics to achieve goals and targets.
Implement restaurant policies, operating procedures, training programs, directives, menus, rules, and regulations; oversee execution of food and beverage and company-wide initiatives.
Maintain health, sanitation, and cleanliness standards throughout the kitchen.
Ensure restaurant staff complete required company compliance training.
Assist the Executive Chef with human resources responsibilities, including fostering teamwork and employee satisfaction, providing coaching and counseling, recognizing employees, hiring, training, succession planning, and ensuring compliance with company policies, legal requirements, employment law, and collective bargaining agreements.
Interact with guests to support satisfaction and enjoyment of the dining experience, respond to complaints, and take appropriate action.
Work alongside the service team to support a seamless experience between the kitchen and dining room.
Maintain knowledge of the venue’s food and beverage products, menu items, and equipment used to perform the job.
Perform other job-related duties as requested.