Executive Sous Chef

About the role

This position works under the direct supervision of the Executive Chef and Dining Services Director to perform general and specific cooking duties, supervising, training, and scheduling cooks and kitchen workers.

Responsibilities

• Educate and develop nutritional values, adapting meals to guest needs
• Train, schedule, and supervise full-time Cooks and part-time student prep cooks
• Develop the PTS KC Supervisor through weekly one-on-one meetings and daily interaction with the PTS staff
• Delegate duties, assign specific tasks, and ensure all action stations are covered and all team members are prepared for each day
• Train and develop staff on proper operation of all equipment and execution of action stations
• Maintain proper attitude and communication between the Executive Chef and Full and part-time staff to ensure proper workflow and maintain good crew morale and guest service
• Oversee the cold and hot production
• Ensure proper preparation, servicing, distribution, and cleanup of all cold and hot food menu requirements to their proper venue (Catering, Commons and SDR)
• Maintain a clean, sanitary, and safe kitchen, Serveries, and related areas, following Chicago Health Department and Dining Services standards
• Ensure proper quantities of product are prepared for each Serving Line and Action Stations in the Commons and SDR, including specialty toppings and backup supplies
• Assist the Executive Chef in developing new products and evaluating current recipes to ensure accurate production and provide students with interesting and wholesome menu options
• Stay updated on menu trends and collaborate with the Executive Chef and Sous Chef to enhance culinary skills and knowledge
• Support the execution of catering services
• Perform additional duties as required