Sous Chef

We need to output HTML fragment with sections: About the role, Responsibilities, Requirements (or Qualifications, Skills, Benefits, Pay, Schedule). We must only include sections that have real specific content. The posting includes description about role, responsibilities, fundamentals (requirements), benefits (Eligible full-time team members are offered a comprehensive benefits package...), schedule (Availability to work a flexible schedule...). Pay not mentioned. So we include About the role (intro paragraph), Responsibilities (list), Requirements (maybe combine fundamentals and qualifications), Benefits (list), Schedule (maybe a paragraph). Also maybe "Qualifications" but we can combine with Requirements. Use

for each section heading. Use

• for lists. Use

  for prose. We must not repeat job title as heading. No Job ID. Remove boilerplate: EEO, drug test, etc. Also remove "About Us" maybe not needed? It's about hotel but could be considered part of About the role? Probably not needed. We'll keep only relevant content. We need to preserve all substantive information. Let's extract: About the role: first paragraph after position: "Truth Be Told, the British-inspired tavern located within The Study at University of Chicago, is seeking an experienced, hands-on, and hospitality-driven Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef is responsible for supporting the day-to-day culinary operation of the restaurant while ensuring consistent food quality, efficient kitchen operations, and the development of a strong culinary team. Truth Be Told is open seven days a week for breakfast, lunch, and dinner. The Sous Chef plays an important role in the daily rhythm of the restaurant, balancing preparation and production, service execution, team leadership, purchasing and inventory, food safety, and cost awareness while remaining actively involved in the kitchen. The ideal candidate is a skilled culinary professional and confident leader who is curious about food and continually looking to strengthen their craft. We are looking for someone with a strong foundation in traditional cooking techniques, an appreciation for classic British-inspired tavern cuisine, and the ability to lead a team through the demands of a busy, full-service restaurant. This is a hands-on culinary leadership position. The Sous Chef should be equally comfortable organizing production, coaching a cook, checking product quality, working a station during service, managing inventory, and stepping into the Executive Chef's role when needed. Our caring and attentive associates reinforce our belief that guest service is our highest priority. We seek culinary leaders who take pride in their craft, develop the people around them, and understand that consistency, thoughtful preparation, and strong kitchen leadership directly shape the guest experience." That's a lot; we can keep as paragraph(s). Could split into two paragraphs for readability but not required. Responsibilities: list after "Responsibilities". We'll capture each bullet line. Responsibilities list items: - Assist the Executive Chef with the day-to-day leadership and operation of the Truth Be Told kitchen, with primary responsibility for supporting consistent restaurant execution - Lead daily food preparation, production, and service while maintaining established standards for quality, flavor, portioning, presentation, and timeliness - Serve as a visible, hands-on culinary leader and work alongside the team during preparation and service as operational needs require - Provide daily direction, coaching, and support to cooks and other culinary team members while creating an organized, accountable, and collaborative kitchen environment - Help organize production schedules, prep priorities, station assignments, and daily service needs based on anticipated business levels - Ensure stations are properly prepared, stocked, organized, and ready for service - Monitor food throughout preparation and service to ensure recipes, cooking techniques, portion specifications, and presentation standards are consistently followed - Maintain high standards for food quality and address execution or presentation concerns before products are served - Support the recruitment, onboarding, training, coaching, and development of culinary team members - Identify training and performance needs and work with the Executive Chef to reinforce expectations and improve execution - Assist with purchasing, receiving, inventory management, product levels, and ordering to support restaurant needs while controlling unnecessary cost and waste - Monitor food usage, portioning, storage, rotation, and production practices to support food cost objectives and minimize waste - Maintain awareness of labor needs and kitchen productivity and assist the Executive Chef in operating the department efficiently - Inspect incoming products for quality, quantity, and condition and ensure products are properly received and stored - Maintain accurate knowledge of menu items, recipes, ingredients, preparation methods, and allergy considerations - Ensure proper handling of allergy and dietary requests and reinforce established procedures with the culinary team - Maintain and enforce proper food handling, holding, cooling, storage, labeling, dating, rotation, and temperature-control procedures - Uphold all established food safety, sanitation, cleanliness, and quality assurance standards throughout the kitchen - Ensure kitchen equipment, workstations, walk-ins, storage areas, and production spaces are maintained in clean, sanitary, organized, and safe condition - Monitor kitchen equipment and communicate maintenance or operational concerns promptly - Work closely with Front of House leadership to coordinate service timing, menu execution, guest needs, and operational priorities - Communicate effectively with Food & Beverage and hotel departments to support restaurant and hotel operations - Support culinary execution for meetings, banquets, and private events as needed, while maintaining the restaurant as the primary focus of the position - Assume appropriate kitchen leadership responsibilities in the Executive Chef's absence and maintain established operational and culinary standards - Perform additional duties as assigned based on restaurant and hotel operational needs That's many items; we keep them. Fundamentals/Requirements: list after "Fundamentals". Items: - Minimum of 3 years of progressive professional culinary experience in an upscale casual, full-service restaurant, hotel, tavern, or comparable culinary environment preferred - Previous experience as a Sous Chef, Culinary Supervisor, Kitchen Supervisor, Lead Cook, or comparable culinary leadership role strongly preferred - Strong restaurant culinary background with experience supporting high-quality, consistent execution across active service periods - Breakfast, lunch, and dinner service experience preferred - Banquet, catering, or private event culinary experience is a plus but is not required - Excellent understanding of cooking techniques, ingredients, kitchen equipment, food preparation, and production procedures - Strong foundation in traditional cooking techniques with an interest in classic British-inspired cuisine and seasonal menu execution - Ability to lead by example while remaining actively involved in food preparation and service - Demonstrated ability to train, coach, organize, and provide direction to culinary team members - Working knowledge of purchasing, receiving, inventory management, food cost, portion control, waste reduction, and kitchen productivity - Strong knowledge of food safety, sanitation, allergy procedures, proper storage, labeling, rotation, and temperature control - Food Handler / Food Safety certification required or ability to obtain applicable certification as required - Strong organizational and time-management skills with the ability to prioritize multiple operational needs in a fast-paced kitchen - Ability to remain composed, decisive, and solutions-oriented during high-volume service periods - Excellent communication and interpersonal skills with the ability to work collaboratively with culinary, Front of House, and hotel teams - High school diploma or equivalent required; formal culinary education or culinary degree preferred - Availability to work a flexible schedule based on restaurant needs, including early mornings, days, evenings, weekends, and holidays - Proficiency in English required; a second language is a plus - Ability to stand and remain active for extended periods in a professional kitchen environment - Ability to bend, reach, push, pull, and perform repetitive culinary tasks - Ability to lift, carry, push, or otherwise move items weighing up to 50 pounds We could separate schedule item: "Availability to work a flexible schedule based on restaurant needs, including early mornings, days, evenings, weekends, and holidays" could go under Schedule section. But we could also keep under Requirements. The instruction: include a section ONLY when posting has real, specific content for it. Schedule is mentioned there; we could create a Schedule section with that line. However we also have other schedule-related info? Not really. So we can create Schedule section with that bullet. Benefits: from "Eligible full-time team members are offered a comprehensive benefits package including medical, dental, vision, life, and disability insurance, paid time off, and paid holidays. Team members may also participate in our 401(k) retirement savings plan and Employee Assistance Program." Also maybe mention drug-free workplace but that's boilerplate; we should remove EEO etc. Benefits section: list items. We should not include "Study Hotels is a drug-free workplace. Pre-employment drug test and background check required." That's boilerplate/legal; remove. Also remove "Study Hotels is an Equal Opportunity Employer..." etc. Also remove "Keywords:" and "Powered by JazzHR f5HFEQ8b4W". Now construct HTML. We'll have sections:

  About the role

  ... (maybe two paragraphs)

  Responsibilities

  • ... each

  Requirements

  • ... (excluding schedule line)

  Benefits

  • medical, dental, vision, life, and disability insurance
  • paid time off
  • paid holidays
  • 401(k) retirement savings plan
  • Employee Assistance Program

  Schedule

  Availability to work a flexible schedule based on restaurant needs, including early mornings, days, evenings, weekends, and holidays.

  We could also include "Proficiency in English required; a second language is a plus" under Requirements. Check we didn't miss any substantive info: The "About Us" paragraph about hotel could be considered substantive but not directly about role; maybe we can omit as it's not required. The instruction: Preserve ALL substantive information; do NOT invent or summarize away detail. The About Us is about the hotel; it's substantive but not about the role. However it's still part of posting. Should we include? The instruction says preserve ALL substantive information; but also we should prefer few substantive sections over many thin ones. Could we incorporate that into About the role? It's about the hotel, not role. Might be okay to omit? The instruction says "Preserve ALL substantive information". That suggests we should keep it. But we could add a section "About the hotel" or include in About the role? The About the role section currently includes description of the restaurant and role. The hotel description is separate. We could add a section "About the hotel" with that paragraph. However the instruction about sections: use headings for section headings (About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). It didn't list "About the hotel". But we could still use

  for any section heading; they gave examples but not exclusive. It says "use

  for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)." That implies those are typical but not limited. Safer to include a section "About the hotel" maybe as

  About the hotel

  . But they said "Prefer a few substantive sections over many thin ones." Adding another section may be thin but it's substantive. Alternatively we could fold hotel description into About the role as extra paragraph; it's still about the role context. That would preserve info without extra section. I think that's acceptable: we can add a paragraph after the role description about the hotel. That keeps all info. Thus About the role paragraph(s) will include both role and hotel description. Let's craft About the role paragraph: "Truth Be Told, the British-inspired tavern located within The Study at University of Chicago, is seeking an experienced, hands-on, and hospitality-driven Sous Chef to join our culinary leadership team. Working closely with the Executive Chef, the Sous Chef is responsible for supporting the day-to-day culinary operation of the restaurant while ensuring consistent food quality, efficient kitchen operations, and the development of a strong cul