Job Description
We are currently searching for an Executive Sous Chef for a well-known, high-volume restaurant concept in River North!
Core Responsibilities

• Responsible for the selection, development, and discipline of all staff within the department
• Coordinate chefs, cooks, and all staff to ensure the highest quality of food and service
• Maintain food and labor cost using company implemented systems
• Maintain high standard of safety and sanitation in the kitchen
• Oversee all staff training in accordance to company training program
• Continually update and amend policies and procedures for the BOH operation
• Set budgets and financial goals according to company expectations
• Monitor to ensure all food prep and presentation meets and/or exceeds company standards
• Oversee all ordering or product and communication with vendors
• Create and standardize seasonal menu items
• Approve the requisition and purchase of necessary supplies
• Lead and/or attend weekly management meetings with restaurant managers
• Maintain the highest level of service within all areas of the restaurant

Requirements

• 3 years' experience as an Executive Chef
• Experience with concept development and NROs
• Experience in full service/high volume restaurant (500 covers/night)
• Excellent interviewing, hiring, & training abilities
• Up-to-date sanitation certification
• Proven track record and work history
• Ability to effectively manage a team of 30 BOH employees
• Attention to detail
• Sense of urgency
• Knowledge of MS Excel, Word
• Knowledge of various POS, ordering, labor, and inventory systems
• Ability to multitask

Benefits
Salary: $70,000-$75,000 DOE
Benefits: performance bonus, company-paid medical benefits, & PTO