Sous Chef

Pyramid Global Hospitality•Chicago, IL

4d•$65,000 - $80,000•Onsite

About The Position

Pyramid Global Hospitality is seeking a Sous Chef to join their Culinary team. This role requires extensive experience in a high-volume professional kitchen and a college degree in culinary arts. The ideal candidate is creative, motivated, and a hands-on leader who can develop menus reflecting seasonal availability, respond professionally to guests and team members, and mentor the culinary team. The Sous Chef will assist in planning and executing daily food production, preparation, and presentation in a safe and sanitary environment, ensuring profitable, competitive, quality products. This is an opportunity to develop skills, train a team, and grow a career in the culinary arts.

Requirements

Extensive experience working in a high-volume professional kitchen.
College graduate in the culinary arts.
Creative, motivated, and a passionate hands-on leader.
Proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant.
Responds in a professional and courteous manner to guests and team.
Enjoys being a teacher of the culinary arts supporting their team both personally and professionally.
Thorough knowledge of food allergens.

Nice To Haves

Ability to develop skills, the skills of their team and grow a career.

Responsibilities

Attract, retain, and motivate the best culinary talent.
Act in the absence of the executive chef to complete daily ordering using current par levels for all outlets, employee cafeteria, and banquets.
Perform any function within the culinary department (cook, steward, etc.).
Conduct daily walk-throughs of the kitchen, making recommendations for corrections, repairs, cleanliness concerns, and improvements.
Conduct daily meetings with the team to ensure preparation and communicate pertinent information.
Attend weekly F&B meetings, BEO meetings, leadership meetings, and monthly safety meetings, representing the culinary team.
Serve as an example for the culinary team.
Manage the finances of the department, analyze and control costs, and manage the budget to achieve a profitable operation.
Have thorough knowledge of food allergens and handle guests with food allergies with a high sense of urgency.
Work with the culinary team to ensure prep sheets are updated and properly used daily.
Guide the nightly cleaning of all kitchen areas and follow up with the PM stewarding crew to ensure the dish area is clean and organized for the following day's service.
Assist the Executive Chef in the creation, costing, and implementation of seasonal menus and special menus.