Senior Sous Chef - Lead Kitchen Ops & Menu

DineAmic Hospitality; Chicago (IL); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

BCBS Medical

BCBS Dental

EyeMed Vision

Flexible Spending Account

Company-paid Short-term Disability

Company-paid Life and AD&D Insurance

Company-paid Employee Assistance Plan

Paid Time Off

Paid Sick Leave

Paid Holidays

Commuter Benefits

401K + Match

Monthly Food & Beverage Allowance and

Job summary

DineAmic Hospitality in Chicago is seeking a Sous Chef to provide leadership and support to kitchen staff, assisting the Executive Chef with monitoring activities, expediting orders, and stepping in during absence to maintain direction.

You will oversee daily kitchen operations, help develop menus and recipes, collaborate with the General Manager and Executive Chef on business direction, manage staffing, training, and cost controls, and uphold safety and quality standards.

Qualifications

• Holds a current SERVsafe (or equivalent) certification.
• Minimum 2 years high-volume Kitchen Management experience, up to 4 years preferred.

Responsibilities

• Manage all kitchen operations to meet and exceed expectations.
• Maintain kitchen organization and hygiene per health standards.
• Supervise Line Cooks and Dish Team.
• Identify, train, and develop key employees for growth and advancement.
• Communicate clearly with employees, managers and guests.
• Purchase and order all food products and supplies; manage inventory and costs.

Job description

DineAmic Hospitality in Chicago is seeking a Sous Chef to provide leadership and support to kitchen staff, assisting the Executive Chef with monitoring activities, expediting orders, and stepping in during absence to maintain direction.

You will oversee daily kitchen operations, help develop menus and recipes, collaborate with the General Manager and Executive Chef on business direction, manage staffing, training, and cost controls, and uphold safety and quality standards.