Title: Sous Chef - Land and Sea Dept at Chicago Athletic Association

• Cherry Circle Room - Milk Room - Game Room - Drawing Room - Events & Pop Ups

Reports to: Banquet Chef, CDC, Executive Chef, Director of Operations, and LSD Culinary Director

Position Objective: The Sous Chef is responsible for assisting in the development, cost management, production, and execution of all site menus as well the hiring, scheduling, and professional development of all staff within their assigned department.
Within the walls of the historic Chicago Athletic Association's acclaimed Cherry Circle Room, our culinary team is led by Michelin-starred Chef and Chicago native, Mari Katsumura. Chef Katsumura gained recognition from her work at iconic Chicago restaurants Grace, Blackbird, and Entente, among others. Chef Katsumura earned her Michelin star as the Executive Chef at yūgen within 9 months of its opening. Chef Katsumura is a driving force and commendable leader in our company, making this opportunity a very special one for all applicants.

*Essential Duties and Responsibilities:

• Run BOH shifts and ensure effective and efficient operations including food prep and cooking, adequate inventory levels of food and supplies; supervise the kitchen, dish, and all other BOH teams - Fill in for hourly employees or stations when necessary
• Manage all kitchen staff, delegate appropriately to culinary management as needed. Maintain positive relationships and collaboration within BOH and FOH teams
• Executing the role of expeditor effectively and efficiently, being able to train others with the same standards
• Ensure effective communication of food production and timing issues, needs, and special between FOH and BOH
• Monitors and maintains line plating and quality
• Partner with management team to interview, hire, onboard, train, supervise, and develop all BOH employees and teams as needed
• Participate in and perform line, temp and cooler checks and food tastings for the shift
• Partner with designated managers/chefs to regularly review and maintain receipe book and information
• Developing and implementing new recipes/procedures as needed
• Maintain a clean, organized, and safe kitchen
• Assisting in ordering all products based on par systems and inventory management
• Use tact and good judgment when dealing with challenges pertaining to guests, vendors, and employees, and respond with patience and courtesy
• Work a variety of days and shifts (including early morning, late nights, weekends, and holidays) as needed
• Maintain a safe and enjoyable work environment

*This role requires the following certifications:

• Food Manager
• Allergen Training

*May perform other duties as they are assigned

*Qualifications:

• 2 years of kitchen manager or sous chef experience in a full-service restaurant
• Open availability - days / nights / weekends / holidays
• Willingness to collaborate within a high volume, guest-forward hotel environment that supports a variety of chef-driven concepts

*Must be able to lift 40 lbs and stand for extended periods of time

*FLSA Status: Non-Exempt
*Land and Sea Dept. supports a healthy work life balance. For full transparency, we do however expect all of our salaried leaders to fulfill the expectation of a minimum of 50 hours a week, within a minimum of 5 work days on average. We acknowledge that some weeks might require less attention by our leaders and support them to balance their lives as needed. In turn we acknowledge that some weeks might require significant attention by our leaders and we expect them to support their properties by acknowledging the same. 

Land and Sea Dept. is committed to maintaining our diverse and inclusive workforce and all applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. 

Our company is family friendly and sincerely values a proper work-life balance, offering the accommodations and flexibility our workforce community enjoys and requires.