Executive Sous Chef

Tavern on Rush; Chicago (IL); On-site; USD 85,000 - 96,000; Full time

Job summary

An established industry player in the culinary scene is seeking a talented Executive Sous Chef to enhance their kitchen leadership team. This role offers the opportunity to oversee daily kitchen operations, ensuring the highest standards of food quality and presentation for both the restaurant and banquet services. You will collaborate closely with the Executive Chef on menu planning and inventory management while fostering a culture of teamwork and accountability. If you have a passion for culinary excellence and strong leadership skills, this position is perfect for you to make a significant impact in a vibrant dining environment.

Qualifications

• 3+ years of experience as an Executive Sous Chef or similar role.
• Culinary degree or equivalent experience required.

Responsibilities

• Oversee daily kitchen operations and maintain food quality standards.
• Lead and manage a team of chefs, ensuring effective collaboration.

Skills

Leadership

Communication

Team Management

Culinary Skills

Food Safety Protocols

Education

Culinary Degree

Equivalent Experience

Tools

Kitchen Management Software

Job description

Tavern on Rush in Chicago is seeking an experienced Executive Sous Chef to join our culinary team. As an integral member of our kitchen leadership, you will oversee daily kitchen operations, ensuring seamless preparation and presentation of the menu for both the Tavern On Rush restaurant and the banquet operations within the Thompson Hotel by Hyatt.

Responsibilities:

1. Maintain high standards of food quality, consistency, and presentation.
2. Ensure adherence to food safety protocols and HACCP guidelines.
3. Lead and manage a team of chefs, providing guidance, training, and feedback.
4. Collaborate with the Executive Chef on menu planning, inventory management, and cost control.
5. Foster a culture of urgency, accountability, and teamwork within the kitchen.
6. Uphold ethical business practices and promote a positive work environment.

Qualifications:

1. 3+ years of experience as an Executive Sous Chef or in a similar role.
2. Culinary degree or equivalent experience.
3. Strong leadership and communication skills.
4. Proficiency in kitchen management software and systems.

Compensation:

$85,000 - $96,000 yearly