Executive Sous Chef

What You Will Be Doing

• Under the direct supervision of the Executive Chef and Dining Services Director, perform general and specific cooking duties.
• Supervise, train, and schedule cooks and kitchen workers.
• Develop nutritional values and adapt 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.
• Delegating duties, assigning 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.
• Ensure that the Kitchen, Serveries, and all related areas are kept clean, sanitary, and safe following Chicago Health Department and Dining Services standards at all times.
• See that assigned personnel are in proper and clean uniforms, including the availability of clean towels throughout the day.
• Ensure proper quantities of product is prepared for each Serving Line and Action Stations in the Commons and SDR including specialty toppings and backup supplies.
• Aid in the development of new products and evaluation of 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.