Night Shift Delivery Kitchen Lead

BLUE PLATE CATERING LTD; Chicago (IL); On-site; USD 60,000 - 90,000; Full time

Job summary

BLUE PLATE CATERING LTD. in Chicago seeks a PM Night Shift Delivery Sous Chef to support Kitchen Operations, oversee night shift floor activity, and supervise production to ensure consistent quality and efficiency.

You will manage hot/cold prep, expo, and utility teams, coach staff, maintain cost controls, and align with culinary leadership to meet standards and guest expectations during events and daily service.

Qualifications

• Culinary Arts degree or advance culinary arts certification is preferred
• 6 years of successful experience within the hospitality industry, preferably with catering or hotel food service

Responsibilities

• Oversee pm night shift kitchen production across hot prep, cold prep, prep, expo, and utility teams.
• Work directly with department team leaders to ensure prep lists are executed accurately and production timelines are met.
• Monitor food production across all departments to ensure quality, consistency, and Blue Plate presentation standards.
• Conduct regular tastings and quality checks to maintain culinary excellence.
• Manage pm night shift kitchen workflow to ensure operational efficiency across all production areas.
• Coordinate closely with the other Sous Chefs and culinary leadership to ensure production alignment.
• Assist the Kitchen Operations Sous Chef in overseeing pm night shift kitchen operations, including the selection, training, scheduling, and supervision of pm night shift team members.
• Serve as a coach and mentor to pm night shift culinary team members by setting clear expectations, providing ongoing feedback, conducting performance reviews, and supporting corrective action when necessary.
• Establish and enforce proper portion sizes and controls to manage food costs and reduce waste.
• Create and maintain standard operating photos, recipes, and preparation descriptions for all culinary team members.
• Attend events in the field, as requested, to ensure culinary standards and guest expectations are met.
• Ensure all pm night shift culinary staff are trained on and comply with proper sanitation, food safety, and handling procedures.
• Monitor uniform and hygiene compliance in accordance with Back of the House Dress Code and food safety standards.
• Ensure cleaning and maintenance of all kitchen equipment aligns with Blue Plate sanitation and safety guidelines.
• Implement and enforce all policies and practices outlined in the Blue Plate Safety Policy.
• Recommend equipment purchases and oversee equipment repairs, ensuring timely and safe resolution.
• Assist with placing food and cleaning supply orders using approved vendors, order guides, and purchase orders as required.
• Participate, as requested, in culinary-related business development initiatives including visioning, RFP support, menu development, costing, and client presentations.
• Assist the Executive Chef in presenting new menu items and culinary updates to Sales, Culinary, and other departments and clients on an ongoing basis.
• Actively participate in client tastings, making appearances as requested.
• Review event orders with Event Chefs to ensure clear understanding of preparation methods, presentation, and execution expectations.
• Participate in bi-weekly production meetings with Sales and Operations to confirm event details and ensure alignment.
• As needed, work in the field as an Event Chef, following Event Chef guidelines to deliver exceptional guest experiences.
• Act as a collaborative team player and perform other duties as assigned by the Executive Chef or operations leadership team.
• Report to work in proper uniform in accordance with the Back of the House Dress Code Policy.

Education

Culinary Arts degree or advance culinary arts certification

Job description

BLUE PLATE CATERING LTD. in Chicago seeks a PM Night Shift Delivery Sous Chef to support Kitchen Operations, oversee night shift floor activity, and supervise production to ensure consistent quality and efficiency.

You will manage hot/cold prep, expo, and utility teams, coach staff, maintain cost controls, and align with culinary leadership to meet standards and guest expectations during events and daily service.