Interim Sous Chef

Quest Food Management Services Llc; Chicago (IL); Presencial; USD 60 000 - 70 000; Tempo integral

Resumo da oferta

Quest Food Management Services Llc in Chicago, IL is seeking an Interim Sous Chef to lead daily kitchen operations and ensure service excellence. This full-time role requires a strong background in lead/line cooking and adherence to safety standards.

You will plan and present menu items, manage production lists, supervise staff, and uphold HACCP guidelines while maintaining quality and efficiency in a high-volume cafeteria setting.

Qualificações

• Associate's degree in culinary arts or equivalent experience.
• Minimum five years lead/line cook experience.
• Meet state and local certification requirements (Food Handler).
• Basic computer skills.

Responsabilidades

• Lead the day-to-day kitchen operations and supervise staff.
• Plan, prepare and present menu items to established standards.
• Develop production lists and assist in menu planning.
• Maintain food safety and sanitation per HACCP guidelines.

Conhecimentos

Leadership

Team management

Food safety

Formação académica

Associate's degree in culinary arts

Food Handler certification

Ferramentas

Basic computer skills

Descrição da oferta de emprego

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Interim Sous Chef

Full Time Chicago, IL, US

Salary Range: $60,000.00 To $70,000.00 Annually

Balance -Quest fosters a fun, supportive environment that puts people first and strives for both culinary excellence and enduring relationships. Our flexible work opportunities encourage a healthy life balance for all of our valued team members.

Meaning -Quest believes that every aspect of what we do has significance, and therefore, our food is fresh and made from scratch, using high quality and responsibly sourced ingredients. We nourish our communities with wholesome meals and through our genuine and personal connections.

Recognition- Quest provides competitive compensation and benefits and celebrates the fulfillment of our collective values at all levels of the organization. We support professional growth through training, development, and access to highly visible leadership.

Position Summary

Plan, prepare and present menu items during service of the cafeteria to the standards set by the chef/manager. Prepare production lists for staff of items needed for execution of menus. Assist and lead in the day-to-day operations of the kitchen with staff.

Essential Duties and Responsibilities

• Cascades the vision of Quest Food Management Services ensuring the Quest vision, values and founding principles are effectively communicated, understood and practiced.
• Demonstrates commitment to Quest vision, values and missions through actions on a daily basis.
• Accurately assemble and present all menu items.
• Follow Quest, local, State and Federal guidelines for the proper handling of food products.
• Assist in the overall sanitation of the line and product kitchen.
• Serve as a role model to the team.
• Maintain open and effective communication with management and staff.
• Ensure that all items prepared are standardized recipes.
• Properly expand and/or divide recipes as needed to achieve proper yields.
• Responsible for master recipe index and creating weekly / monthly menus.
• Responsible for all food ordering and maintaining par levels based on weekly menus. Assist and oversee the overall sanitation of the production kitchen and production facility.
• Stay on top of food trends and incorporate in weekly / monthly menus.
• Responsible for daily and weekly cleaning schedules and holding team accountable.
• Follow HACCP guidelines to ensure safe food practices.
• Follow all Quest policies and food safety guidelines.
• Report to scheduled shift on time and in complete uniform.

Job Requirements/Specifications

Education and Experience: Therequirements listed below are representative of the knowledge, skill, and/or ability required.

Required:

• Associate's degree in culinary arts or equivalent work experience
• Minimum of five years Lead / Line Cook Experience
• Responsible for meeting and maintaining state and local certification requirements (Food Handler certification)
• Basic computer skills

Preferred:

• Ability to read and speak Spanish
• Previous supervisory experience

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Outgoing, friendly and customer focused
• Demonstrates leadership abilities
• Work with speed, consistency and organization
• Comfortable and pleasant demeanor in very busy environments

Language Skills

• Ability to read, write and speak English

Physical Demands: Thephysical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

• Specific vision requirements include the ability to see at close range, distance vision, peripheral vision, depth perception, and the ability to adjust focus
• While performing the duties of this job, the team member is regularly required to talk and hear
• Frequently required to stand, walk, sit, kneel, bend, use hands to feel, and reach with hands and arms
• Regularly lift and/or move up to 25 pounds
• Exposure to odors, noise, heat, steam, in/out walk-in freezer, cleaning chemicals and detergent
• Fine hand manipulation

Work Environment:The work environment characteristics described here are representative of those team member encounters while performing the essential functions of this job.

• Noise level is low to moderate

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. The team member must provide medical evidence for reasonable accommodation.