Executive Sous Chef

Boka Restaurant Group; Chicago (IL); On-site; USD 55,000 - 75,000; Full time

Job summary

Boka Restaurant Group à Chicago recherche un Executive Sous Chef pour rejoindre l'équipe de Momotaro, un établissement primé. Ce rôle implique la gestion des coûts alimentaires, le contrôle de la qualité de la production alimentaire et le développement de nouveaux plats. Le candidat idéal aura au moins 3 ans d'expérience en cuisine, des compétences en leadership et une forte attention à la propreté.

Benefits

Health, Dental, and Voluntary Benefits Package

401(k) program

Paid parental leave

Career mentorship and growth potential

Dining incentives across 20+ establishments

Qualifications

• 3 ans d'expérience dans un rôle de Sous Chef.
• Compétences exceptionnelles en leadership et organisation.
• Capacité à travailler efficacement dans un environnement de cuisine à volume élevé.

Responsibilities

• Assisting in ordering products and inventory management.
• Overseeing quality control of food production and execution.
• Developing unique plating designs for new dishes.

Skills

Leadership

Organisation

Multi-tasking

Service orienté

Propreté

Job description

Boka Restaurant Group and ‘Jean Banchet Award of Culinary Excellence’ winner, Chef Gene Kato, are currently seeking an ExecutiveSous Chefto join the team of Momotaro, located in Chicago’s famed Fulton Market District!

Benefits & Perks:Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!

About Boka Restaurant Group:Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/About Momotaro: A delicate, intricate, and striking experience, Momotaro excels in authentic sushi and robata plates as well as handcrafted cocktails and spirits. Housed in a remodeled warehouse with high ceilings and an observable kitchen, Chef Gene Kato infuses his Japanese heritage into modern culinary culture, creating a remarkable twist on traditional flavors that still feel true to his roots.

Executive Sous Chef's Responsibilities:

• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling,reviewingand terminating Managing staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statementon a monthly basis
• Continually working through R&D process withtheExecutive Chef to further dishes on the menu
• Reporting directly to the Executive Chef.

Qualifications:

• 3 years' experience in a Sous Chef role
• Patient and empathetic toward others
• Practices high standards of cleanliness
• Strong leadership skills
• Highly organized
• Efficient at multi-tasking
• Experience in mass-volume production

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

Physical Requirements:

• 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
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
• Ability to bear exposure to hot and cold environments

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!