Executive Kitchen Leader

2 weeks ago

Chicago, Illinois, United States DineAmic Group Full time
About the Role

DineAmic Group is seeking a highly skilled and experienced Sous Chef to join our team. As a key member of our culinary team, you will be responsible for providing leadership and guidance to our kitchen staff, ensuring the highest standards of quality and service are maintained.

Key Responsibilities
  • Leadership and Management
    • Identify, train, and develop key employees for growth, advancement, and promotion.
    • Effectively collaborate and communicate within and between departments.
    • Communicate cordially, effectively, and clearly with all employees, managers, and guests.
    • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Kitchen Operations
    • Supervise kitchen staff.
    • Assign production duties to all kitchen staff.
    • Conduct pre-shift line checks to ensure quality of all items.
    • Conduct shift cook meetings.
    • Adhere to standing "zoning" procedures.
    • Purchase and order all food products and supplies for the restaurant.
    • Complete a daily product order.
    • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, review kitchen personnel needs and issues, etc.
    • Identify and communicate inventory and equipment, including repair and maintenance needs, to the ordering Manager.
    • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of DineAmic Group.
    • Maintain good quality standards including consistency and presentation.
    • Understand and follow the food allergy procedure and special orders/restrictions.
    • Perform a daily "walk through" inventory to prioritize product utilization.
    • Maintain departmental budget expectations and assist company efforts to optimize labor & product costs.
  • Safety
    • Ensure BOH employees understand and adhere to sanitation/safety guidelines.
    • Coordinate proper food storage according to standard operating procedure and health and safety guidelines.
    • Work safely in a confined, crowded space of variable noise and temperature levels.
    • Comply with all safety and sanitation guidelines and procedures.
    • Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces.
    • Wear a hair restraint while on duty.
    • Wash hands regularly, according to guidelines.
    • Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items.
    Requirements
    • Holds a current SERVsafe (or equivalent) certification.
    • Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred.
    • Proven experience creating a safe work environment incorporating teamwork and professional development.
    • Ability to efficiently identify issues and problem solve.
    • Commitment to quality, accuracy, timeliness, and results.
    • The ability to handle stress in a productive way as well as the ability to delegate while maintaining control.
    • Proficient computer skills, basic math skills, and ability to operate a point-of-sale system.
    • Flexibility to work a variety of shifts, including days, nights, weekends, and holidays.
    • Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance; Stand or Walk for an extended period or for an entire work shift; Complete tasks that require repetitive motion.

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