Executive Sous Chef

4 days ago

Chicago, Illinois, United States Parker Restaurant Group Full time

About the Role:

We are seeking an experienced and skilled Sous Chef to join our team at Parker Restaurant Group. As a key member of our culinary team, you will be responsible for the daily operation of the kitchen and kitchen staff.

Key Responsibilities:

  • Assist the Executive Chef in creating and maintaining all menus and recipes used in the restaurant.
  • Responsible for the preparation, presentation, and service of menu items.
  • Work with the General Manager and Executive Chef to set the direction of the business in day-to-day operations and plan for growth and development.
  • Assist in hiring, supervising, and developing all kitchen staff.

Core Values:

  • Find a Way: We will always find the best solution for all guests and team members.
  • Positive Passion: We will be optimistic in our passion for what we do.
  • Always Learning, Always Teaching: We will continue to teach, learn, and encourage creativity and development.
  • Respect and Care: We will be respectful of our team, our community, and our guests.
  • Hospitality Excellence: We provide an elevated level of service that thinks big. Relentless pursuit of exceeding guests' expectations and charming them along the way.

Essential Functions:

  • Identify, train, and develop key employees for growth, advancement, and promotion.
  • Understand and follow the food allergy procedure and special orders/restrictions.
  • Perform a daily walk-through inventory to prioritize product utilization.
  • Assign production duties to all kitchen staff.
  • Identify and communicate inventory and equipment needs to the ordering manager.
  • Complete a daily product order.
  • Perform a pre-shift line check to ensure quality of all items.
  • Responsible for the purchase and ordering of all food product and supplies for the restaurant.
  • Track high-cost items according to standing operating procedure.
  • Identify and communicate production needs to the Pastry Chef.
  • Meet daily with the appropriate manager/ chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass-outs, and amuses, review kitchen personnel needs and issues, etc.
  • Conduct shift cook meetings.
  • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG.
  • Maintain good quality standards, including consistency and presentation.
  • Coordinate proper food storage according to standard operating procedure.
  • Communicate repair and maintenance needs to management.
  • Ensure BOH employees understand and adhere to sanitation/safety guidelines.
  • Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items.
  • Perform varied duties to ensure proper back-of-house operation according to standard operating procedure.
  • Adhere to standing zoning procedures.
  • Wear a hair restraint while on duty.
  • Move safely through all areas of the restaurant, which may include stairs, uneven, and slick surfaces.
  • Must wash hands regularly, according to guidelines.
  • Comply with all safety and sanitation guidelines and procedures.
  • Maintain a clean and orderly work area.
  • Communicate cordially, effectively, and clearly with all employees, managers, and guests.
  • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Work in a confined, crowded space of variable noise and temperature levels.

Benefits and Compensation:

  • Medical
  • Dental
  • Vision
  • Bonus Eligibility
  • PTO
  • 401K

Duties and Responsibilities:

  • Accept direction and constructive criticism from management.
  • Be able to work a variety of hours, days, and shifts, including weekends and increased work schedules.
  • Maintain a positive, pleasant attitude every shift.
  • Must be able to stand or walk for the majority of a shift.
  • Must be able to work at approximately 36 table/bar and reach 36.
  • Must be able to lift and carry sacks, boxes, product up to 50 pounds from floor to waist level, approximately 20 feet.
  • Must be able to reach (6 to overhead), bend, stoop, wipe.
  • Must be willing to perform other duties assigned as needed.

Desired Qualifications:

  • Holds a current Serve Safe (or equivalent) certification.
  • Have knowledge of service, food, and beverage, generally involving at least one year of back-of-the-house operations.
  • Ability to efficiently identify issues and problem-solve.
  • Commitment to quality, accuracy, timeliness, and results.
  • Possess excellent basic math skills and have the ability to operate a point-of-sale system.
  • Must have the stamina to work 50 to 60 hours per week.
  • Must be at least 21 years of age.

Key Measures:

  • Effective interdepartmental collaboration and communication.
  • Development of hourly Back of House staff members.
  • Assist company efforts to optimize labor & product costs.
  • Maintain departmental budget expectations.

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