Sous Chef

Bella Milano Restaurants; Edwardsville (IL); On-site; USD 42,000 - 55,000; Full time

Benefits offered by this job

Health Insurance

Paid time off

Vacation days

Bonus pay

Job summary

Bella Milano is seeking a dedicated Sous Chef in Edwardsville, IL to lead daily kitchen operations in a fine casual setting. The role emphasizes high-quality cooking, staff leadership, and adherence to safety standards in a full-service environment.

Compensation ranges from $42,000 to $55,000 yearly, with monthly and yearly bonuses based on performance. Strong organizational skills and the ability to manage a dynamic schedule are essential for success in this upscale restaurant group.

Responsibilities

• Scheduling and coordination of kitchen staff
• Staff for maximum productivity and high standards of quality
• Control labor costs to achieve maximum profitability
• Establish controls to minimize food and supply, waste and theft
• Train employees on safety, sanitation and accident prevention
• Interact positively with restaurant staff and guests to promote teamwork

Skills

Scheduling

Staff management

Food preparation

Cost control

Safety & sanitation

Job description

• Bella Milano Careers
• Edwardsville
• Sous Chef

Tired of pre-made sauces and microwaves, want to really cook? Bella Milano is accepting applications from highly-energetic, take charge individuals who want an opportunity to utilize their skills while continuing to learn and grow in a thriving upscale, full service restaurant environment! Bella Milano offers a unique, fine casual cuisine in a contemporary yet relaxed atmosphere with many exciting menu selections.

Full-time

$42,000.00 - 55,000.00 per year

Goals

• Food Quality – maintain highest level of food quality
• Sanitation – Ensure kitchen is clean at all times and able to pass Inspections from Health Inspectors and Executive Team
• Labor Cost – Manage kitchen labor to obtain goals, and review practices to ensure most efficient use of labor dollars
• Food Cost – Ensure kitchen staff is using proper devices and measurements for all food service related items. Manage kitchen staff to achieve food cost goals
• Training – all kitchen staff must be fully trained at their station to follow recipe and portioning guidelines
• Evaluate food products to ensure that quality standards are being consistently attained.
• Provide professional development of kitchen staff
• Menu development – keep current in menu trends and submit items as requested for menu changes

Responsibilities

• Scheduling and coordination of kitchen staff
• Staff for maximum productivity and high standards of quality
• Control labor costs to achieve maximum profitability
• Establish controls to minimize food and supply, waste and theft
• Train employees on best practices regarding safety, sanitation and accident prevention
• Support Safe work habits and a safe working environment at all times
• Consult with GM/AGM regarding menus and offerings for special events
• Cooks or directly supervise items that require skillful preparation
• Evaluate products on quality and price
• Provide communication to Director of Store Operations on policies and procedures
• Establish and maintain a regular cleaning and maintenance schedule for entire kitchen and equipment
• Ensures kitchen managers are achieving their goals and following their responsibilities
• Interview, select, train, supervise, counsel and discipline all employees in Kitchen
• Ensure positive attitudes and professionalism from all staff
• Ensure all kitchen employees adhere to uniform, grooming and appearance standards
• Interact positively with all restaurant staff and guests to promote a team effort and maintain a positive and professional work environment
• Produce a high volume of work in a timely manner, that is accurate, complete and of high quality
• Come to work on-time and regularly
• Be available for phone calls 24/7
• Ability to work a varying schedule to include mornings, days, evenings, holidays and extended hours
• Ability to type and use e-mail and other technologies as assigned
• Ability to write and cost out recipes
• Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization exists.
• Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, recipe development, and preparation of reports
• Perform other duties as directed

Compensation And Benefits

• Salary based on previous work experience and knowledge
• Monthly Bonuses with attainable goals
• Yearly Bonus where you can earn up to 10% of your salary as a bonus
• Vacation - immediately start accruing vacation days
• Health Insurance - competitive plans, we pay 50% of your cost
• Total Compensation including bonus ranges $45,000 to $55,000 based on experience and knowledge

Physical Requirements

• Ability to speak and hear
• Close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus
• Constant standing with some walking
• Be able to work in a standing position for long periods of time (up to 8 hours)
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills

Communication

• Monthly Store Manager meetings
• E-mail
• Phone
• Google Calendar

Licenses, Certificates, Insurance

• Food Sanitation License
• Drivers License
• Auto Insurance

COVID-19 Considerations

Bella Milano follows all CDC guidelines included but not limited to daily health and temperature screenings of all employees.

Supplemental pay

• Bonus pay

Benefits

• Paid time off
• Health insurance

Bella Milano - Edwardsville

1063 IL-157, Edwardsville, IL, 62025