**Job title:** Sous Chef

**Reports to:** Executive Chef

**Department:** BOH Operations

**Hours of work:**

Ability to work a variable schedule, including weekends.

**Organizational Overview**

Bottleneck Management operates vibrant, high-energy, approachable restaurants in the most dynamic neighborhoods and locations. From the start, weve been about genuine people and genuine hospitality. Weve grown into a crowd-pleasing hospitality juggernaut while continuing to hold our core values close to our hearts.

**Core Values**

**Understand** the wants and needs of others

**Support** others through words and actions

**Empower** each team member to excel

**Enjoy** each other, our guests and our time at work

We believe its our people that make us strong, so were committed to finding driven, hospitable, upbeat and intelligent teammates. Whether its in our home office or our restaurants, we put hospitality first, like excellent hosts at a party.

We offer a fun and supportive working environment, with competitive salaries, insurance, 401k, vacation, paid sick days and generous restaurant discounts.

**Position Summary**

Our Sous Chefs are a key part of our team, and critical to providing genuine hospitality. They are energetic, excited to grow in the hospitality industry and care about their team.

The Sous Chef is second in command in our kitchen, following our Executive Chefs specifications and guidelines. The successful candidate will employ its culinary and managerial skills to play a critical role in maintaining and enhancing our guest satisfaction.

**Primary Responsibilities and Requirements**

**Essential functions**:

Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise

Ensure that the kitchen operates in a timely way that meets our quality standards

Fill in for the Executive Chef in planning and directing food preparation when necessary

Resourcefully solve any issues that arise and seize control of any problematic situation

Manage and train kitchen staff, establish working schedule and assess staffs performance

Order supplies to stock inventory appropriately

Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers

**Qualifications & Skills**

3 years of experience as a Sous Chef

Understanding of various cooking methods, ingredients, equipment and procedures Excellent record of kitchen and staff management

Accuracy and speed in handling emergency situations and providing solutions Familiar with industrys best practices

Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

BS degree in Culinary science or related certificate would be a plus

**Supervisory Responsibilities:**

Provide Leadership and Relationship Building responsibilities for BOH staff

**Work Environment/ Physical Demand:**

Must be able to stand for full shift

Must be able to lift at least 50 pounds

Must have good hearing for accurate communication with guests.

Must be able to use hands and fingers to handle and feel objects, tools controls and type

Must be able to work in areas of loud noises.

Required to frequently reach, bend, stoop, and carry

Must be able to work in both warm and cool environments; indoors and outdoors

Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

Long periods of standing and walking to different parts of the restaurant at different levels. Fast paced hands on position.

Dining facilities are both outside and inside.

Lighting is maintained at a low level.

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

This is not necessarily an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

Bottleneck Management provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

*An equal opportunity employer*

Company : Bottleneck Management

Position : Executive Sous Chef

Status : Full Time

Shift : First (Day)

Req # : 7026649

Date Posted : March 04, 2022

Location : 225 N Michigan Ave, Chicago, US, IL, 60601

Job Category : BOH Operations