Sous Chef in Chicago, IL at Beatrix - Lettuce Entertain You Restaurants

Date Posted: 8/24/2018

Job Snapshot

Job Description

Beatrix in River North Is Seeking A Sous Chef … Join Our Leadership Team! 

If you have a passion to learn and you’re eager to grow your leadership skills, keep reading!  The Beatrix Division is growing and we are seeking a SOUS CHEF to add to the team. We’re looking for a team player who is experienced in high-volume production, running a kitchen, and meeting new challenges! At Beatrix, we feature local, seasonal ingredients and fresh flavor combinations to create an exceptional menu. If this lines up with the next step in your career, please apply today! EOE. E-Verify.
Requirements:
 
  • 2-3 years of Sous Chef experience in a high-volume kitchen
  • Experienced in running kitchen systems in a structured, systems-driven environment
  • Skilled in cooking 
  • Ability to communicate effectively with salaried & hourly teams, based on relationship & mutual respect
  • Ability to “think on your feet” and stay organized in a busy environment
 
We Offer:
 
  • Competitive pay
  • Quarterly bonus program
  • Restaurant discounts
  • Blue Cross/Blue Shield medical/dental insurance
  • Domestic partner benefits
  • Vision plan
  • 401(k)
  • Employee assistance program (EAP)
  • Pre-tax transit benefit (where applicable)
  • Training, development & advancement opportunities
  • Paid time off including holiday, vacation, sick days, parental leave
  • And more
 

Lettuce Entertain You and award-winning Chef Gabino Sotelino created Mon Ami Gabi in 1998, bringing authentic French bistro dining to this side of the Atlantic. Our menu features classics such as Onion Soup Au Gratin with bubbling baked gruyere, Roast Chicken & Frites grand-mere style with mushrooms, bacon and pearl onions, as well as the trademark Steak Frites made fresh each and every day. Mon Ami Gabi has locations in Chicago, IL; Oak Brook, IL; Bethesda, MD; Las Vegas, NV; and Reston, VA.   Lettuce Entertain You is an Equal Opportunity Employer.
We Participate in E-Verify.   POSITION SUMMARY:  Responsible for the daily operation of the kitchen and kitchen staff.  Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items.  Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs.  Also assist in hiring, supervising and developing all kitchen staff. ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:
  • Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.
  • Interview, hire, train, develop and retain qualified BOH employees.
  • Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to LEYE procedures.
  • Schedule, conduct and document employee performance reviews according to standard operating procedure.
  • Identify, train and develop key employees for growth, advancement and promotion.
  • Understand and follow the food allergy procedure and special orders/restrictions.
  • Perform a daily “walk through” inventory to prioritize product utilization.
  • Assign production duties to all kitchen staff.
  • Identify and communicate inventory and equipment needs to ordering Manager.
  • Complete a daily product order.
  • Perform a pre-shift line check to ensure quality of all items.
  • Responsible for the purchase and ordering of all food product and supplies for the restaurant.
  • Track high cost items according to standing operating procedure.
  • Identify and communicate production needs to Pastry Chef.
  • Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. 
  • Conduct shift cook meetings.
  • Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions.
  • Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE.
  • Assist in the development of menus and food items.
  • Prepare ingredients needed for recipes of menu items.
  • Prepare food items according to prescribed recipes.
  • Use equipment as prescribed in preparation of menu items.
  • Maintain good quality standards including consistency and presentation.
  • Coordinate proper food storage according to standard operating procedure.
  • Communicate repair and maintenance needs to management.
  • Ensure BOH employees understand and adhere to sanitation/safety guidelines.
  • Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
  • Perform varied duties to ensure proper back of house operation according to standard operating procedure.
  • Adhere to standing “zoning” procedures.
  • Wear a hair restraint while on duty.
  • Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
  • Must wash hands regularly, according to guidelines.
  • Comply with all safety and sanitation guidelines and procedures.
  • Maintain a clean and orderly work area.
  • Be able to stand and walk for an entire shift.
  • Communicate cordially, effectively and clearly with all employees, managers and guests.
  • Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
  • Perform more than one task at a time.
  • Maintain a positive, pleasant attitude every shift. 
  • Accept direction and constructive criticism from management.
  • Perform calmly and effectively in an extremely busy and stressful work environment.
  • Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
  • Work in a confined, crowded space of variable noise and temperature levels.
  • Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.
 GENERAL RULES Must be willing and able to do the following:
  • Get along with others and be a team player.
  • Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
  • Refrain from smoking for the duration of the shift.
  • Arrive to work on time and in ready to work condition.
  • Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook.
  • May not work under the influence of alcohol or any illegal drugs.
  • May not resort to any type of violence, discriminatory or harassing behavior.
  • Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable.
 Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. Accessibility varies by location