Executive Sous Chef – Lead Fine-Dining Kitchen

Morton's The Steakhouse; Des Plaines (IL); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Extensive training program

Career development

Employee dining discounts

Health benefit plans

Dental, vision, voluntary life, short–

Short term disability, 401(k)

Paid leave

Paid time off

Monthly discretionary bonus potential

Job summary

Morton's The Steakhouse in Rosemont is seeking an Executive Sous Chef to co-lead culinary operations in a fine dining setting. You will mentor back-of-house teams, manage budgets and inventories, and uphold exceptional guest experiences with a Do Whatever It Takes leadership style.

The role requires at least 2 years of culinary management in upscale dining; a graduate of an accredited culinary program is a plus. Competitive benefits and growth opportunities are provided within a premier brand.

Qualifications

• 2+ years culinary management in upscale/fine dining.
• Strong back-of-house knowledge, staff supervision, cost controls.
• Excellent communication and leadership skills.
• Stable work history with strong work ethic.
• Graduate of accredited culinary program is a plus.

Responsibilities

• Ensures excellence in guest satisfaction with a hands-on, lead-by-example style.
• Assist Executive Chef in managing all back-of-house staff, training and follow-up.
• Meet or exceed budgeted labor and cost targets through planning and execution.
• Oversee weekly/monthly inventories and food/supplies ordering.
• Maintain sanitation and organization per OSHA requirements.

Skills

Culinary management

Leadership

Inventory controls

Staff supervision

Education

Accredited culinary program

Job description

Morton's The Steakhouse in Rosemont is seeking an Executive Sous Chef to co-lead culinary operations in a fine dining setting. You will mentor back-of-house teams, manage budgets and inventories, and uphold exceptional guest experiences with a Do Whatever It Takes leadership style.

The role requires at least 2 years of culinary management in upscale dining; a graduate of an accredited culinary program is a plus. Competitive benefits and growth opportunities are provided within a premier brand.