SOUS CHEF - CHICAGO, IL
About The Position
As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. They feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help their 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. The company is innovative, high performing and fast growing. Their teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
Requirements
- 5 years of related culinary experience including 1 year at the management level.
- Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
- Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
- Ability to set up and distribute production sheets.
- Supervisory, leadership, training, management, and coaching skills.
- Computer skills and knowledge of MS Office products including Excel.
Nice To Haves
- ServSafe or Department of Health Certification is preferred.
- Associate’s degree in Culinary Arts is preferred.
Responsibilities
- Assists in coordinating and participating in the preparation and cooking of various food items.
- Assists with planning and creating menus.
- Rolls out new culinary programs in conjunction with the marketing and culinary team.
- Assists with managing cost controls and controlling expenditure.
- Performs other duties as assigned.
Benefits
- Medical
- Dental
- Vision
- Life Insurance/ AD
- Disability Insurance
- Retirement Plan
- Paid Time Off
- Holiday Time Off (varies by site/state)
- Associate Shopping Program
- Health and Wellness Programs
- Discount Marketplace
- Identity Theft Protection
- Pet Insurance
- Commuter Benefits
- Employee Assistance Program
- Flexible Spending Accounts (FSAs)
- Paid Parental Leave
- Personal Leave
- Paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
