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Executive Chef

2 months ago

Chicago, Illinois, United States East Bank Club Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at the East Bank Club. As a key member of our culinary team, you will be responsible for overseeing and supervising all aspects of our kitchen operations, ensuring that our members receive exceptional dining experiences.

Key Responsibilities
  • Leadership and Management
    • Supervise and direct all hourly staff in the kitchen, focusing on specific outlets as assigned.
    • Resolve employee issues in conjunction with the Executive Chef, HR, and F&B Director.
    • Assign, direct, or change job assignments as necessary.
    • Verbal counsel and discipline employees; recommend formal discipline to the Executive Chef and F&B Director.
    • Conduct regular reviews of employees, including 45-day, 90-day, and annual reviews.
    • Maintain proper payroll protocols.
  • Operational Excellence
    • Ensure that all areas of the kitchen are ready for projected daily business.
    • Drive each shift to maximize production.
    • Oversee and supervise kitchen operations in all phases of food storage, production, purchasing, requisitioning, and sanitation.
    • Ensure proper DOH protocols for hot holding, cold holding, and labeling.
    • Prepare food to specification of the operation.
    • Supervise line production at necessary times (expedite service).
    • Cooperate with the front-of-house manager to ensure best possible service for members.
    • Maintain floor operations and ensure all areas are ready for service.
  • Staff Development and Training
    • Lead and inspire daily.
    • Develop and implement training programs to enhance staff skills and knowledge.
    • Provide coaching and feedback to staff to improve performance.
  • Other Job Functions
    • Perform opening, closing, and side work duties as instructed and according to club guidelines.
    • Assist with special events and catering operations as needed.
    Requirements
    • 3+ years of Sous Chef experience in a high-volume restaurant, hotel, or country club setting.
    • Ability to work well with others and be open to change and growth.
    • Understanding of the importance of diversity, inclusion, and belonging in the workplace.
    • Ability to contribute daily to improving or modifying our offerings.
    • Strong attention to operational and administrative detail.
    • Exemplary interpersonal communication skills.
    • Team player with an enthusiastic outlook and creative mind.
    • Ability to lift 50lbs.
    • Maintain proper food certifications specific to Chicago laws.
    • Ability to be a leader with a desire to educate and empower team members, creating accountability standards.
    Benefits
    • Paid time off for full and part-time team members.
    • Health, dental, and vision insurance for qualified team members.
    • 401k company match.
    • Parking and transit benefits.
    • Pet insurance through MetLife.
    • Free workout privileges and employee discounts.
    • Flexible schedules.
    • Free daily lunch.