GENERAL FUNCTIONS RESPONSIBILITIES

• Oversee the entire kitchen team, including Line Cooks and Dish Team; Interact with, direct, and supervise BOH employees on a daily basis
• Maintain staffing pars by interviewing, hiring, training and retaining qualified BOH employees
• Develop, coach, and retain a great staff by creating an informed environment that promotes both individual growth and team success
• Identify and communicate production needs to staff; Assign and monitor individual production duties
• Recognize, address and document individual employee performance according to standard operating procedures
• Assist Executive Chef with the ordering, preparation & storage of products; Help track utilization of high-cost items in accordance with standard operating procedures
• Take responsibility for the preparation, cooking and presentation of food in accordance with productivity standards, cost controls and forecast.
• Maintain a safe, clean, professional, and organized kitchen adhering to all state/local health department regulations
• Take ownership over the food and the environment in which the food is prepared; Perform pre-shift line checks to ensure quality of all items
• Understand, follow, and enforce procedures for food allergies and special orders/restrictions
• Other duties as required

REQUIREMENTS

• 2-4 years of Sous Chef or Kitchen Manager experience in a high-volume, full-service restaurant
• 1 years’ experience in an upscale dining establishment preferred
• Degree from a food service program, culinary school or equivalent preferred
• Leadership skills to motivate and develop staff and ensure the accomplishment of goals
• Proficient computer skills; Ability to use MS Word and Excel; Experience using POS systems
• A passion for quality and respect for team members and guests
• 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 of time or for an entire work shift; Complete tasks that require repetitive motion

WHY YOU’LL LOVE IT HERE

• Benefit Packages (Medical, Dental and Vision)
• Competitive Pay and 401K Match
• Paid Time Off, Paid Sick Leave, and Paid Volunteer Time
• Monthly Food Beverage Program 

Based in Chicago, IL, Dineamic Hospitality has an ever-expanding roster of venues that offer extraordinary experiences for our patrons by distinguishing themselves with creative cuisine, cutting-edge design, and superlative service and quality. From our first concept, famed nightclub Stone Lotus, which opened in 2006, to newcomers BomboBar in Old Town and The Bandit in the West Loop, which we launched in 2019, Dineamic Hospitality continues to combine tried and true tactics with unique twists that make our establishments stand out from the competition. Our current portfolio includes Top Chef-driven concepts Siena Tavern, a from-scratch Italian restaurant, and Barrio, which puts a modern take on traditional Mexican fare; classically elegant steakhouse Prime & Provisions; and casual spots like Bar Siena and Public House, in addition to fabulous beaux-arts style event space Builders Building, and Dineamic Catering, which can create mouth-watering menus for events of all sizes. 

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.