Sous Chef-West Loop & River North

Sous Chefs are responsible for providing supportive leadership to kitchen staff throughout food service. Duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction. They are  also responsible for the daily operation of the kitchen and kitchen staff, assisting the Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for service of these menu items.  They will work with the General Manager and Executive Chef in setting the direction of the business in day-to-day operations as well as developing plans to grow the business, drive sales and manage costs.  The Sous Chef will build a culture of teamwork, enthusiasm, and superior service;  maintain staffing pars by assisting in interviewing, hiring, and retaining qualified kitchen staff; and train, motivate, and supervise subordinates.

Essential Functions :

• Manage all kitchen operations to meet and exceed expectations of Executive Chef
• Maintain responsibility for maintenance of kitchen organization and hygiene, as per local governmental Department of Health standards and operations
• Supervise Line Cooks and Dish Team

Duties and Responsibilities :

Leadership and Management

Communicate cordially, effectively, and clearly with all employees, managers, and guests.

Kitchen Operations

Assign production duties to all kitchen staff.

Complete a daily product order.

Safety

Move safely through all areas of the restaurant, which may include stairs and uneven and slick surfaces.

Requirements

Perks + Benefits

Dineamic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.