16 Sous Chef
$70,000–$75,000 year
On-siteChicago, Illinois, United States
Job Summary
Assists with training, assigning duties, and supervising kitchen staff during food preparation, cooking, and garnishment. Ensures proper receiving, storage, and rotation of food products to comply with Health Department regulations. Adheres to control procedures for cost and quality, updates recipes, and participates in menu planning and ordering. Manages culinary staff schedules to maintain proper coverage while controlling payroll costs. Supervises daily cleaning of walk-in and reach-in boxes, maintains vacation schedules, and reports equipment needing repair. Performs other duties as requested, including VIP parties and staff meetings.
Required Qualifications
- High school education
- 3 years of culinary experience in a similar size operation
- supervisory experience
- Thorough knowledge of hot and cold food preparation
- Good working knowledge of accepted sanitation standards and health codes
- Extensive skill in usage of slicers, mixers, grinders, food processors, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
- Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers
- Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc.
- Ability to perform duties in confined spaces
- Ability to perform duties within extreme temperature ranges
- Ability to obtain any government required license or certificate
Desired Qualifications
- Graduation from a culinary school or formal apprenticeship program
- Additional language ability
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