Sous Chef

R.Salerno Restaurant Group; Mount Prospect (IL); On-site; USD 45,000 - 60,000; Full time

Job summary

A dining establishment in Mount Prospect is seeking a motivated Sous Chef to assist the Executive Chef in kitchen operations. This role involves managing staff, ensuring food quality, and creating memorable dining experiences. Candidates should have supervisory experience, a keen sense of organization, and a ServeSafe or Food Handler’s certification. Join a team dedicated to exceptional culinary standards.

Qualifications

• Minimum 2 years of related experience, including supervisory experience.
• ServeSafe or Food Handler’s certification required or willingness to obtain.
• Must have advanced knowledge of food service regulations.
• Must be organized and efficient with time management.

Responsibilities

• Prepare and cook foods for regular and special guests.
• Manage staffing requirements and establish performance goals.
• Train team members in compliance with laws and safety regulations.
• Check quality of raw and cooked food products.

Skills

Leadership

High-volume cooking

Mentoring

Food safety knowledge

Time management

Education

Some college or advanced training in food management

Tools

Hand tools for food preparation

Job description

We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance.

You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example.

You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler’s certification.

Responsibilities

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members
• Educate and train all team members in compliance with federal, state, and local laws and safety regulations
• Monitor budget and control expenses with a focus on food, supplies, and labor costs
• Check the quality of raw and cooked food products to ensure that standards are met
• Perform all duties of kitchen managers and employees as necessary
• Achieve and maintain company and brand standards for quality and guest satisfaction
• Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste

Qualifications

• Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience
• ServeSafe or Food Handler’s certification, or willingness to obtain
• Must have advanced knowledge of food service regulations
• Must be organized, skilled with time management, and efficient in hot and cold line production
• Must be able to stand for 8+ hours per shift in an environment with extreme temperatures
• Skilled with the use of hand tools or machines needed for the position
• Able to lift, carry, or pull objects that may be heavy

Complete our short application today!