Sous Chef

About the role

The Sous Chef will support the Executive Chef in maintaining high food quality and consistency, participating in menu development and tastings, ensuring efficient services and kitchen operations, upholding product and service standards, and maintaining health and safety. They will also manage kitchen finances, including adhering to gross profit targets, managing stock levels, and understanding company recipes and systems.

Responsibilities

• Support the Executive Chef in food quality and consistency
• Take part in menu development and tastings
• Take part in efficiency of services and kitchen operations
• Take part in product and service standards
• Maintain kitchen equipment
• Set an example when running the pass or working on a section
• Give support to senior staff within the team
• FOH/BOH support
• Support the Executive Chef and manage kitchen's financial performance
• Awareness of gross profit targets
• Ensure appropriate stock levels and optimized ordering
• Good understanding of product, company recipes, and systems

Requirements

• Extensive experience running some of the best kitchens in Chicago
• Experience launching and opening restaurants in Chicago and the US
• Comfortable and experienced with high volume businesses in terms of both covers and revenue
• Top management and interpersonal skills
• Excellent leadership skills with ability to teach, coach, and train all FOH and BOH employees