Sous Chef

Boka Restaurant Group; Chicago (IL); On-site; USD 45,000 - 60,000; Full time

Job summary

Boka Catering Group is seeking a passionate Sous Chef to manage kitchen operations and ensure high-quality catering services. The role involves staff management, menu development, and maintaining cleanliness and safety standards. This is a great opportunity for someone dedicated to providing exceptional service and looking to thrive in a fun and hardworking team environment.

Benefits

Health, Dental, and Voluntary Benefits Package

Employer-sponsored mental health program

Free gym membership

401(k) program

Life insurance

Career mentorship

Dining incentives

Qualifications

• 2-3 years experience in a Sous Chef role.
• Catering and/or hotel production experience appreciated.
• Strong leadership skills required.

Responsibilities

• Manage staff at commissary and offsite events.
• Oversee quality control of food production.
• Ensure health and safety standards are met.

Skills

Leadership

Organization

Multi-tasking

Cleanliness

Empathy

Job description

Boka Restaurant Group’s premier catering division, Boka Catering Group, is currently seeking a fun and passionate Sous Chef!


Benefits & Perks:Health, Dental, and Voluntary Benefits Package (available after 90 days),employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, career mentorship and growth potential, and dining incentives across our 20+ establishments!

About Boka Restaurant Group:Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/About Boka Catering Group:Lead by Michelin-starred chef Guiseppe Tentori, Boka Catering Group provides the ultimate catering experience for any event desiring premiere restaurant-quality service and cuisine in even the most demanding locations. From intimate in-home dinner parties to personalized weddings and extravagant corporate events, Boka Catering Group has fulfilled hundreds of culinary wishes for a myriad of events. Our team remains enthusiastic, creative, and inventive—continuing to pave the way for innovations in the catering industry.

Sous Chef's Responsibilities:

• Managethe staff at commissary and at offsite events
• Responsible for leading BOH at offsite events
• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling,reviewingand terminating
• Managing staff schedules and ensure cuts are being made whenever possible.
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues.
• Overseeing quality control of all food production and execution.
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statementon a monthly basis
• Continually working through R&D process withtheExecutive Chef & client to further dishes on the menu
• Reporting directly to the Chef de Cuisine

Qualifications:

• Catering and/or hotel production experience appreciated, but no required
• 2-3 years experience in a Sous Chef role
• Patient and empathetic toward others
• Practices high standards of cleanliness
• Strong leadership skills
• Highly organized
• Efficient at multi-tasking
• Experience in mass-volume production

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

Physical Requirements:

• Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, and cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces
• Ability to bear exposure to hot and cold environment

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!