Job Description
About the Role
The ideal candidate will work closely with the Executive Chef to oversee daily operations in our heart-of-house and ensure seamless communication with team members and supervisors.
Key Responsibilities:
Guest Experience: Ensure that guest needs are met, and their expectations are exceeded through exceptional service and attention to detail.
Cleanliness: Maintain the cleanliness of the heart-of-house and the entire venue, adhering to high standards of hygiene and sanitation.
Team Management: Participate in interviewing, hiring, and training new applicants, as well as developing all subordinates. Schedule assigned departments where applicable.
Training and Development: Take part in growth opportunities and team member development for all heart-of-house team members.
Safety and Quality: Ensure safety, quality, and recipe accuracy throughout the kitchen.
Event Execution: Manage the execution of regular service, catering, take-out, delivery, and events within the venue.
Compliance: Ensure compliance with Department of Health and company sanitation standards, as well as federal, state, and local laws and regulations.
Coaching and Development: Coach and develop heart-of-house team members by setting clear guidelines and expectations.
Maintenance: Be responsible for mechanical systems being in good working order and compliant with all ordinances.
Pre-Service Meetings: Ensure preparation and delivery of menu-focus items during daily pre-service meetings.
Operational Systems: Proficiently use operational systems, including payroll, inventory, and purchasing.
Recipe Knowledge: Possess in-depth knowledge of all recipes and maintain station recipe books.
New Menu Development: Organize, develop, and produce new recipes for potential new menu items and specials.
Opening and Closing Procedures: Complete all opening and closing procedures as prescribed by the company.
Expediting Standards: Ensure expediting standards are met.
Communication: Communicate clearly and concisely with all team members during service.
Job Duties: Have practical knowledge of the job duties of all supervised team members.
Equipment Maintenance: Participate in overseeing the replacement or repair of all breakage and damage to equipment or furniture.
Training and Meetings: Attend, lead, and participate in any training sessions, departmental meetings, or daily pre-shift meetings.
Leadership: Learn by listening, observing other team members, and sharing knowledge while leading by example.
Attitude and Appearance: Portray a positive and professional attitude and maintain a neat and well-groomed appearance adhering to Company standards.
Requirements:
Experience: Minimum 2 years of previously Sushi sous/cook experience and 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
Educational Background: Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
Skills: Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology.
Schedule and Environment:
Work Environment: Small to Medium office environment, Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment.
Travel: 5-25% Local Travel (United States)
Physical Demands: Ability to bend, kneel, sit, and/or stand for extended periods of time. Must be able to move quickly through work and set the pace in the office. Must be able to push and lift up to 50 lbs.
Confidentiality: Ability to maintain a high level of confidentiality.
Stress Tolerance: Ability to handle a fast-paced, busy, and somewhat stressful environment.
The ideal candidate will work closely with the Executive Chef to oversee daily operations in our heart-of-house and ensure seamless communication with team members and supervisors.
Key Responsibilities:
Guest Experience: Ensure that guest needs are met, and their expectations are exceeded through exceptional service and attention to detail.
Cleanliness: Maintain the cleanliness of the heart-of-house and the entire venue, adhering to high standards of hygiene and sanitation.
Team Management: Participate in interviewing, hiring, and training new applicants, as well as developing all subordinates. Schedule assigned departments where applicable.
Training and Development: Take part in growth opportunities and team member development for all heart-of-house team members.
Safety and Quality: Ensure safety, quality, and recipe accuracy throughout the kitchen.
Event Execution: Manage the execution of regular service, catering, take-out, delivery, and events within the venue.
Compliance: Ensure compliance with Department of Health and company sanitation standards, as well as federal, state, and local laws and regulations.
Coaching and Development: Coach and develop heart-of-house team members by setting clear guidelines and expectations.
Maintenance: Be responsible for mechanical systems being in good working order and compliant with all ordinances.
Pre-Service Meetings: Ensure preparation and delivery of menu-focus items during daily pre-service meetings.
Operational Systems: Proficiently use operational systems, including payroll, inventory, and purchasing.
Recipe Knowledge: Possess in-depth knowledge of all recipes and maintain station recipe books.
New Menu Development: Organize, develop, and produce new recipes for potential new menu items and specials.
Opening and Closing Procedures: Complete all opening and closing procedures as prescribed by the company.
Expediting Standards: Ensure expediting standards are met.
Communication: Communicate clearly and concisely with all team members during service.
Job Duties: Have practical knowledge of the job duties of all supervised team members.
Equipment Maintenance: Participate in overseeing the replacement or repair of all breakage and damage to equipment or furniture.
Training and Meetings: Attend, lead, and participate in any training sessions, departmental meetings, or daily pre-shift meetings.
Leadership: Learn by listening, observing other team members, and sharing knowledge while leading by example.
Attitude and Appearance: Portray a positive and professional attitude and maintain a neat and well-groomed appearance adhering to Company standards.
Requirements:
Experience: Minimum 2 years of previously Sushi sous/cook experience and 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
Educational Background: Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
Skills: Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology.
Schedule and Environment:
Work Environment: Small to Medium office environment, Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment.
Travel: 5-25% Local Travel (United States)
Physical Demands: Ability to bend, kneel, sit, and/or stand for extended periods of time. Must be able to move quickly through work and set the pace in the office. Must be able to push and lift up to 50 lbs.
Confidentiality: Ability to maintain a high level of confidentiality.
Stress Tolerance: Ability to handle a fast-paced, busy, and somewhat stressful environment.
💡 Quick Summary
Seeking a career-building opportunity? The Sous Chef position is now open for candidates interested in the Cook / Chef Jobs sector. This role in Chicago offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Cook / Chef Jobs is a plus.
