Executive Sous Chef

BOKA Restaurant Group; Chicago (IL); On-site; USD 60,000 - 95,000; Full time

Job summary

BOKA Restaurant Group is seeking an Executive Sous Chef for its premier catering division. The ideal candidate will manage staff, oversee food production quality, and develop new menu items. This role offers a range of benefits, including health and dental coverage, career mentorship, and dining incentives across multiple establishments.

Benefits

Health, Dental, and Voluntary Benefits Package

Employer-sponsored mental health program

Free membership to Chicago Athletic Clubs

401(k) program

Life insurance

Career mentorship and growth potential

Dining incentives across 20+ establishments

Qualifications

• 2-3 years high volume catering experience.
• Strong leadership skills.
• Highly organized and efficient at multi-tasking.

Responsibilities

• Manage staff at commissary and offsite events.
• Oversee quality control of all food production.
• Develop unique plating designs for new dishes.

Skills

Leadership

Organization

Multi-tasking

Cleanliness

Empathy

Job description

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Job Details

Boka Restaurant Group’s premier catering division, Boka Catering Group, is currently seeking a fun and passionate Executive Sous Chef!

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, 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 Boka Catering Group: Boka Catering Group provides the ultimate catering experience for any event desiring premiere restaurant-quality service and cuisine in even the most demanding locations. From intimate in-home dinner parties to personalized weddings and extravagant corporate events, Boka Catering Group has fulfilled hundreds of culinary wishes for a myriad of events. Our team remains enthusiastic, creative, and inventive—continuing to pave the way for innovations in the catering industry.

Executive Sous Chef's Responsibilities

• Manage the staff at commissary and at offsite events
• Responsible for leading BOH at offsite events
• 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, reviewing and terminating
• Managing staff schedules and ensure cuts are being made whenever possible.
• 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 Statement on a monthly basis
• Continually working through R&D process with the Executive Chef & client to further dishes on the menu
• Reporting directly to the Chef de Cuisine
  
  

Qualifications

• 2-3 years high volume catering experience
• 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, and cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces
• Ability to bear exposure to hot and cold environment
  
  

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

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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