Catering and Events Sous Chef

Description

Sous Chef

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people - chefs, hospitality veterans, managers and creators - who believe in the power of treating our guests like family and our restaurants like home.

LOCATION: Catering and Events Commissary, otherwise known as C&E

FLSA: EXEMPT

TYPE: FULL-TIME

POSITION SUMMARY: The Catering and Events Sous Chef is in charge of all functional and operational aspects in the

Catering and Events department. This individual directs and oversees all activities in accordance with standardized

policies in order to provide efficient, friendly services and profitable operations.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Maintains high quality and consistency in all BOH processes
• Leads by example; know that all C&E employees look to you for guidance regarding cooking technique, behavior and work      ethic
• Facilitate the C&E cooks daily tasks, manage their training
• Assists Chef de Cuisine with management of kitchen staff 
• Takes a role during menu planning discussions
• Promotes cooperative effort, team spirit and good morale among all employees
• Focuses on improving food costs (ensures proper product rotation, utilization and inventory to ensure minimum waste, etc.)
• Practice proper rotation and timely utilization and preservation of product and ensuring minimum waste
• Focuses on safety and health regulations 
• Takes a proactive approach to facility maintenance
• Maintains strong lines of communication with entire leadership team and staff to drive success
• Helps with duties of other employees, when necessary, because of an unexpected absence or extra volume
• Has a strong understanding of company background, core values and philosophy
• Performs other administrative tasks as will be communicated by superiors
• Performs other work-related duties as assigned
• Maintains composure under pressure

Requirements

Minimum Qualifications (Education, Experience, Skills)

• Culinary school or equivalent work experience
• Minimum 3 years of management experience
• ServSafe Certification required
• Illinois Manager Food Sanitation Certification required
• Illinois Allergen Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the store
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish