Sous Chef

Dufry Careers; Chicago (IL); On-site; USD 62,594 - 73,640; Full time

Benefits offered by this job

Health, dental and vision insurance

Paid time off (vacation, flex, or sick

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company 
+

Employee assistance program

Training and career growth

Referral program

Job summary

HMSHost in Chicago is seeking a Sous Chef to oversee a busy airport kitchen, assist in food preparation, seasoning and cooking, and supervise kitchen staff.

This exempt role reports to the Restaurant Chef and requires 3–5 years of kitchen operations experience, Serve Safe certification, and a high school diploma or equivalent. You will help with menu planning, inventory, cost control, and ensure adherence to HACCP standards and quality customer service.

Qualifications

• High School diploma or GED; post-secondary culinary training preferred.
• 3–5 years experience with kitchen operations and staff supervision.
• Serve Safe Management certification is required.

Responsibilities

• Supervise day-to-day kitchen staff and assign responsibilities.
• Promote safety and sanitation and HACCP compliance.
• Assist with menu planning, inventory, and supplies.
• Maintain cost control and quality standards to maximize sales and profits.
• Ensure brand standards and proper product presentation.

Education

High School diploma or GED

Post-secondary culinary training

Serve Safe Management certification

Job description

With a career at HMSHost, you really benefit! We Offer

• Health, dental and vision insurance
• Generous paid time off (vacation, flex or sick)
• Holiday pay
• Meal and Transportation Benefits
• *401(k) retirement plan with company match
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus

Benefits may vary by position so ask your recruiter for details.

Location & Compensation

Chicago Airport F&B

Advertised Compensation: $62,594.00 to $73,640.00

The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

Essential Functions

• Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
• Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
• Assists with menu planning, inventory, and managing of supplies
• Maintains effective cost control, service and quality standards to produce maximum sales and profits
• Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
• May serve as a resource to others in the resolution of complex problems and issues
• Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen
• Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager
• Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality

Minimum Qualifications, Knowledge, Skills, and Work Environment

• Requires a High School diploma or general education development (GED) diploma; post‑secondary culinary training preferred; brand certification a plus
• Requires 3 to 5 years experience with kitchen operations and staff supervision
• Must be certified in Serve Safe Management certification course
• Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
• Demonstrates organization and multi‑project time/issue management
• Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti‑discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).