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Executive Sous Chef

2 months ago

Chicago, Illinois, United States Sage Hospitality Full time
Job Overview

Sage Hospitality is seeking a highly skilled and experienced Executive Sous Chef to join our team. As a key member of our culinary team, you will be responsible for managing the daily operations of our kitchen, ensuring the highest quality of food and exceptional customer service.

Responsibilities
  • Food Production and Quality Control: Manage the daily production, preparation, and presentation of all food for our restaurant(s) and room service, ensuring a consistent and high-quality product that meets our franchise standards.
  • Human Resources Management: Manage human resources in the production and preparation areas of the kitchen, including interviewing, hiring, scheduling, training, developing, empowering, coaching, and counseling employees, as well as recommending performance and salary reviews, and providing open communication.
  • Maintenance and Sanitation: Schedule and manage the maintenance and sanitation of the kitchen, equipment, and related areas to ensure a healthy and safe work environment that meets or exceeds federal, state, corporate, and franchise standards and regulations.
  • Labor and Food Cost Control: Monitor, analyze, and control all labor and food costs, preparing reports, charts, and schedules to ensure budgets are met or exceeded while maintaining or improving quality.
  • Accident Prevention Program: Promote the Accident Prevention Program to minimize liabilities and related expenses.
Qualifications
  • Education and Experience: High school education or equivalent, with one to two years of experience in a related position, preferably within the food and beverage industry.
  • Knowledge and Skills: Advanced knowledge of food principles and practices, including management of people and complex problems, as well as food and beverage management.
Physical Demands
  • Lifting, Pushing, Pulling, and Carrying: Essential functions include lifting, pushing, pulling, and carrying, primarily due to heavy production associated with banquets, including food and small equipment.
  • Bending and Mobility: Bending of the knees is necessary when using the lower oven for cooking, and full range of mobility is required to travel 30-50 feet on a regular basis throughout the day.
  • Continuous Standing: Continuous standing is required during preparation, service hours, or expediting, usually all day.
  • Communication and Vision: Must be able to hear equipment timers and communicate with other staff, as well as see that product is prepared appropriately.
  • Comprehension and Literacy: Must have moderate comprehension and literacy to read use records and special requests, and excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.
Environment

Inside 100% of the 8-hour shift, with temperatures ranging from -10 degrees in the freezer to over 100 degrees on the front line.