Sous Chef

Description

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.

TITLE: EXECUTIVE SOUS CHEF

REPORTS TO: CHEF DE CUISINE

FLSA: EXEMPT

TYPE: FULL TIME

POSITION SUMMARY: The Sous Chef is the second in command to the Chef de Cuisine. The Sous Chef is intimately familiar with all functional aspects of the back of house and is able to fill any gaps presented any day of service.

Essential Duties & Responsibilities:

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

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Maintains high quality and consistency in all BOH processes
• Assists CDC with management of kitchen staff (may include: scheduling, staff conflict, documentation, hiring, termination, etc.)
• Ensures the BOH is properly staffed and communicate any staffing issues to People Services
• Leads by example; know all BOH employees look to you for guidance regarding cooking technique, behavior and work ethic
• Teaches each staff member proper technique and execution
• Takes a lead role during menu planning discussions
• Promotes cooperative effort, team spirit and good morale among all employees
• Develops and maintains relationships with all vendors and farmers
• Focuses on improving food cost (ensures proper product rotation, utilization and inventory to ensure minimum waste)
• Helps with purchasing all back of house supplies
• Takes a proactive approach to facility maintenance
• Has strong communication with other entire leadership team and staff to drive the success of the restaurant
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume
• Has a strong understanding of company background, core values and philosophy
• Maintains composure under pressure
• Performs other administrative tasks as will be communicated by superiors
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
• Able to work a flexible schedule as business dictates
• Performs shift change and/or opening or closing duties
• Adheres to all company safety and sanitation policies and procedures

Minimum Qualifications (Education, Experience, Skills)

• Culinary school or equivalent work experience
• Minimum 5 years BOH experience
• ServSafe 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 restaurant
• 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

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

By signing this document, I am acknowledging that I have read and understand what is required of me in my new position as Executive Sous Chef.