Sous Chef

Avli Restaurant•Chicago, IL

153d•Hybrid

About The Position

Avli Restaurants are creative Greek, where tradition meets contemporary elegance and guests experience our core philosophies of Philoxenia (hospitality), Kefi (joy), and Meraki (passion). We welcome you in to live and enjoy life through our classic and contemporary Greek dishes, lively beverage program, and an ambiance that reflects life in Greece. This role will be considered a floating position, primarily located at our Lakeshore East location, you will also be expected to fill in at our River North and Lincoln Park locations as needed.

Requirements

Positive attitude
Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment
Team leadership and scheduling experience
Wide variety of culinary skills including knife skills, grill, saute, sauce and soup making, etc.
Professional communication and presentation
Inventory control, ordering of food and dry goods
Computer capability including email, spreadsheet data entry, Toast POS and 7shifts scheduling software
Illinois Food Handler and Allergen Certifications with City of Chicago Food Manager Certificate
Ability to lift ~50lbs

Responsibilities

Lead and manage Avli Back of House service, motivate the culinary team promoting a positive, inclusive work environment.
Adhere to company standards by ensuring food quality and minimizing waste, maintain quality controls, and minimize food and labor costs.
Ensure that all staff demonstrate technical skills. Correct, coach, and counsel where necessary.
Assist with the hiring, scheduling, and training of Avli staff providing guidance on proper cooking techniques, safety procedures, and sanitation practices.
Maintain leadership presence during service, embody the Avli Philosophy of a working manager on the line and prepping for service.
Assist with weekly unit agenda meeting and maintain an open line of communication with fellow managers and company leadership.
Address service and culinary concerns with punctuality and professionalism.
Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
Assist with location inventory each month or as required.
Assist with general supply and food ordering.
Maintain detailed employee files, hiring and I9 verification, documented corrective actions per company procedures.
Execute closing procedures: cleaning of kitchen, securing product, ensuring product is labeled, covered, and stored correctly.
Monitor staff action to ensure that staff is in compliance with all health & safety laws and regulations.
Monitor all areas of the restaurant on an ongoing basis and take appropriate steps to ensure facilities meet standards, coordinate repairs where necessary.