Catering Sous Chef

One Off Hospitality Group; Chicago (IL); On-site; USD 56,000 - 88,000; Full time

Job summary

One Off Hospitality Group in Chicago, IL is seeking a dedicated Sous Chef to lead the Catering and Events kitchen. You will supervise daily operations, uphold quality, and support the Chef de Cuisine.

The role requires culinary school or equivalent, at least 3 years of management and catering experience, and relevant ServSafe and sanitation certifications. You will drive safety, waste reduction, and staff development.

Qualifications

• Culinary training or equivalent work experience required.
• Minimum 3 years of management experience in catering or events.
• Valid ServSafe and Illinois sanitation/allergen certifications required.

Responsibilities

• Maintains high quality and consistency in all BOH processes.
• Leads by example; guides cooks on technique, behavior and work ethic.
• Oversees daily tasks and training of C&E cooks.
• Assists Chef de Cuisine with kitchen staff management.
• Contributes to menu planning discussions.
• Focuses on food cost control and waste reduction.
• Ensures safety and health regulations are followed.
• Maintains strong communication with leadership and staff.
• Supports other duties as needed during peak times.

Skills

Management experience

Catering experience

Stress management

Team leadership

Attention to detail

Education

ServSafe Certification

Illinois Manager Food Sanitation Certification

Illinois Allergen Certification

Job description

Description

One Off Hospitality Catering and Events Chicago, IL

Sous Chef

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people - chefs, hospitality veterans, managers and creators - who believe in the power of treating our guests like family and our restaurants like home.

LOCATION

Catering and Events Commissary, otherwise known as C&E

FLSA

EXEMPT

TYPE

FULL-TIME

POSITION SUMMARY

The Catering and Events Sous Chef is in charge of all functional and operational aspects in the Catering and Events department. This individual directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Maintains high quality and consistency in all BOH processes
• Leads by example; know that all C&E employees look to you for guidance regarding cooking technique, behavior and work ethic
• Facilitate the C&E cooks daily tasks, manage their training
• Assists Chef de Cuisine with management of kitchen staff
• Takes a role during menu planning discussions
• Promotes cooperative effort, team spirit and good morale among all employees
• Focuses on improving food costs (ensures proper product rotation, utilization and inventory to ensure minimum waste, etc.)
• Practice proper rotation and timely utilization and preservation of product and ensuring minimum waste
• Focuses on safety and health regulations
• Takes a proactive approach to facility maintenance
• Maintains strong lines of communication with entire leadership team and staff to drive success
• Helps with duties of other employees, when necessary, because of an unexpected absence or extra volume
• Has a strong understanding of company background, core values and philosophy
• Performs other administrative tasks as will be communicated by superiors
• Performs other work-related duties as assigned
• Maintains composure under pressure

Minimum Qualifications (Education, Experience, Skills)

• Culinary school or equivalent work experience
• Minimum 3 years of management experience
• Minimum 3 years catering experience
• ServSafe Certification required
• Illinois Manager Food Sanitation Certification required
• Illinois Allergen Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the store
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

More detail about One Off Hospitality Group part of One Off Hospitality Group, please visit https://culinaryagents.com/entities/280-One-Off-Hospitality-Group