Sous Chef- Chicago

SWRG INC•Chicago, IL

1d•Onsite

About The Position

Responsible for regularly managing and directing the work of BOH team members which includes the following: hiring; scheduling; assigning and directing work; training, coaching, counseling, and disciplining; conducting regular meetings and ensuring proper education; conducts performance reviews; resolves employee complaints; decides upon termination and other discipline of employees reporting to the Sous Chef; and is responsible for inventory, variances, and ordering with respect to the BOH Department. In the absence of the Chef, the Sous Chef is responsible for managing and directing the work of all BOH departments. Responsible for exercising discretion and independent judgment with respect to the BOH Department, as assigned, including interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments in conduct of operations, and investigating and resolving matters of significance to management, and representing the Company in complaints, disputes, and other grievances. Assists in controlling food costs by ensuring properly billed, received product, and investigating variances. Assists in controlling labor costs. Assures that all Company and restaurant specific policies and procedures are adhered to on a regular basis (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook). Performs job functions of other management personnel in their absence and/or in addition to them. Addresses guest complaints and overall guest satisfaction issues promptly and professionally by taking appropriate action. Utilizes all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).

Requirements

High school diploma required.
Prior work experience in a restaurant or hospitality position required.
ServSafe Food Certification required.
Ability to exert fast-paced mobility for entire shifts.
Ability to frequently lift and carry food, beverage, and other items weighing up to 50 pounds.
Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.

Nice To Haves

Culinary degree or certificate preferred.

Responsibilities

Managing and directing the work of BOH team members.
Hiring, scheduling, assigning and directing work, training, coaching, counseling, and disciplining BOH team members.
Conducting regular meetings and ensuring proper education for the team.
Conducting performance reviews and resolving employee complaints.
Making decisions on termination and other discipline of employees reporting to the Sous Chef.
Managing inventory, variances, and ordering for the BOH Department.
Managing and directing the work of all BOH departments in the absence of the Chef.
Interpreting, implementing, and enforcing management policies and operating practices.
Carrying out major assignments in conduct of operations.
Investigating and resolving matters of significance to management.
Representing the Company in complaints, disputes, and other grievances.
Controlling food costs by ensuring properly billed, received product, and investigating variances.
Controlling labor costs.
Ensuring adherence to all Company and restaurant specific policies and procedures (e.g., Food Safety, Sanitation, Allergy, OSHA-related, Employee Handbook).
Performing job functions of other management personnel in their absence and/or in addition to them.
Addressing guest complaints and overall guest satisfaction issues promptly and professionally.
Utilizing all Company business systems effectively (e.g., POS, HRIS, Hiring/Selection, Scheduling, Inventory and Labor Management Systems).
Assigning, directing, reviewing, and approving work for Dishwashers, Receivers, Cleaning Personnel, and cooks and other BOH team members.
Determining appropriate staffing levels for each shift based on business needs.
Placing employees on meal periods/breaks and making cuts (allowing employees to leave early) as appropriate.
Participating in interviewing/selecting other team members and making hiring recommendations.
Completing and conducting performance appraisals for BOH personnel.
Disciplining other BOH team members.
Ensuring Company recipes are adhered to, and approved products are utilized.
Authorizing and assigning overtime.
Exercising discretion and independent judgment with respect to decisions involving the management and operations of BOH Departments as assigned.