PM Cook great hours

Taher, Inc.•Chicago, IL

About The Position

Taher, Inc. is seeking an experienced Sous Chef for a PM schedule of 12–9 p.m., with Saturdays and one additional weekday off. The Sous Chef is responsible for scratch cooking, catering, food production, purchasing, kitchen operations, recipe compliance, culinary standards, and delivering fresh food to customers. The position also manages profit and loss. The Sous Chef hires, trains, and teaches new and existing employees about kitchen procedures and job functions; manages kitchen staff; and assumes the Chef-Manager’s duties in their absence. Additional duties include overseeing kitchen opening and closing, food preparation and cleaning schedules, meal quality and timing, planning and ordering, inventory, food preparation, profit margins, food and labor cost goals, cost analysis, standardized recipes, menu revisions, and recipe and menu costing. The Sous Chef leads, coaches, trains, and motivates staff and performs other duties assigned by leadership.

Requirements

ServSafe certification.
At least 2 years of qualified cooking experience.
Knowledge of food and industry trends, with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
Computer skills and knowledge of MS Office products.
Ability to function in a fast-paced environment.
Knowledge of and commitment to food sanitation and kitchen safety.
Strong verbal and written communication skills.
Successfully pass a criminal background check.

Nice To Haves

Catering experience.

Responsibilities

Prepare scratch-cooked food and oversee catering and food production.
Manage purchasing, kitchen operations, recipe compliance, and culinary standards.
Focus on customer care and delivering fresh food.
Manage profit and loss.
Hire, train, and teach new and existing employees on kitchen procedures and job functions.
Manage kitchen staff and assume the Chef-Manager’s duties in their absence.
Ensure kitchen opening and closing procedures, food preparation, and cleaning schedules are followed.
Ensure meals are prepared correctly and within acceptable time limits, and verify that they meet quality standards.
Assist with planning, ordering, inventory, food preparation, and profit-margin control.
Maintain a clean, healthy, and safe kitchen environment.
Establish monthly food and labor cost goals and conduct cost-control analysis.
Develop standardized recipes and menu revisions, and calculate recipe and menu costs.
Lead, coach, train, and motivate staff to accomplish operational objectives.
Perform other duties as assigned by leadership.