Sous Chef

SWRG INC•Chicago, IL

12d•$65,000 - $68,000•Onsite

About The Position

The Sous Chef is responsible for regularly managing and directing the work of Back of House (BOH) team members. This includes hiring, scheduling, assigning and directing work, training, coaching, counseling, and disciplining. The Sous Chef is also responsible for conducting regular meetings, ensuring proper education, conducting performance reviews, resolving employee complaints, and making decisions regarding termination and other disciplinary actions for employees reporting to them. Additionally, the Sous Chef is responsible for inventory, variances, and ordering for the BOH Department. In the absence of the Chef, the Sous Chef assumes full responsibility for managing and directing all BOH departments. This role requires exercising discretion and independent judgment in interpreting, implementing, and enforcing management policies and operating practices, carrying out major assignments, investigating and resolving matters of significance, and representing the Company in grievances. The Sous Chef assists in controlling food and labor costs, ensures adherence to all Company and restaurant-specific policies (including Food Safety, Sanitation, Allergy, OSHA, and Employee Handbook), and performs job functions of other management personnel as needed. They address guest complaints and satisfaction issues promptly and professionally, and effectively utilize all Company business systems (POS, HRIS, Hiring/Selection, Scheduling, Inventory, and Labor Management Systems). The Sous Chef determines appropriate staffing levels, manages meal periods/breaks, and makes cuts as needed. They have direct decision-making authority for managing BOH personnel, including hiring, disciplining, and terminating, and participate in interviewing and selecting team members, making hiring recommendations. The Sous Chef completes and conducts performance appraisals, disciplines other BOH team members, ensures adherence to Company recipes and approved products, and authorizes and assigns overtime. This position involves significant working time in the kitchen interacting with employees.

Requirements

High school diploma required.
Minimum 3 years of kitchen leadership experience in a high-volume restaurant environment.
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.
Ability to interact verbally and listen attentively to guests, co-workers, and supervisors.

Nice To Haves

Culinary degree or certificate preferred.

Responsibilities

Regularly 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 BOH team.
Conducting performance reviews for BOH personnel.
Resolving employee complaints and making decisions regarding termination and other disciplinary actions.
Managing inventory, variances, and ordering for the BOH Department.
In the absence of the Chef, managing and directing all BOH departments.
Interpreting, implementing, and enforcing management policies and operating practices.
Assisting in controlling food costs by ensuring properly billed, received product, and investigating variances.
Assisting in 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).
Determining appropriate staffing levels for each shift based on business needs.
Placing employees on meal periods/breaks and making cuts as appropriate.
Participating in interviewing/selecting other team members and making hiring recommendations.
Ensuring Company recipes are adhered to, and approved products are utilized.
Authorizing and assigning overtime.