Executive Sous Chef

All Jobs; Chicago (IL); On-site; USD 60,000 - 65,000; Full time

Job summary

The Clare in Chicago, IL is seeking an experienced Executive Sous Chef to lead on the line under the guidance of the Executive Chef. This role focuses on production, cooking, and service for residents and dining guests.

You will supervise kitchen staff, manage pre-ordering and inventory, and develop production sheets to maximize quality and efficiency. Strong leadership and ServSafe certification are required.

Qualifications

• High School diploma or GED required.
• Two years broiler/line chef and production experience in a fine dining establishment.
• Three years supervisory experience in a food service establishment.
• Sanitation certificate (ServSafe).

Responsibilities

• Supervise and schedule all kitchen staff, cooks, bakers, dishwashers and other kitchen employees.
• Create production worksheets for best utilization of resources.
• Assist with ordering, inventory, and storage of all food items.
• Assist with scheduling, supervision and training of kitchen/dining staff.
• Oversee preparation for quality, methods, timing and small-batch preparation.

Skills

Production experience

Supervisory experience

Sanitation certificate

Education

High School diploma/GED

Job description

When you work at The Clare, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life!

The Clare is recruiting for a hospitality focused Executive Sous Chef to join our team! The Executive Sous Chef takes direction from the Executive Chef and executes his plan to the completion of cooking and serving on the line. The Executive Sous Chef assists with ordering, production, cooking, and service of the food for The Clare. These responsibilities include the supervision and scheduling of all cooks, bakers, dishwashers, and all other kitchen employees. Assist cooks to develop their own production skills in a consistent manner to provide quality products. Creates production work sheets for best utilization of our resources. Has a working knowledge and is able to use the multiple software programs that are used in our kitchen operation.

Here are a few of the daily responsibilities of a Executive Sous Chef:

• Supervises the creation and production of all aspects of the cycle menus.
• Responsible for preparing a pre-order list for the Executive Chef, places some orders, manages the storage of all canned, fresh, frozen, refrigerated products, produce and bread, ensuring these items are of excellent quality and competitively priced.
• Assists with daily/weekly/monthly/yearly inventory of all items.
• Assist with the scheduling, supervision and training of all kitchen /dining staff.
• Oversees preparation for quality, methods, timing, using small batch preparation

Here are a few of the qualifications we need you to have:

High School diploma/GED required. Two years broiler/line chef and/or production experience in a fine dining establishment. 3-year supervisory experience in food service establishment. Sanitation Certificate Serve Safe.

Salary - $60,000 to $65,000

Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. Please note that all employees are required to provide proof of COVID-19 vaccination, or apply for and receive an approved exemption, as a condition of employment.

EEO Employer