Sous Chef

Emmett's Brewing Company; West Dundee (IL); On-site; USD 45,000 - 60,000; Full time

Job summary

Emmett's Brewing Company is looking for a skilled Sous Chef to manage all kitchen operations, including food purchasing and employee training. The ideal candidate will have a minimum of 5 years in diverse kitchen roles and at least 6 months in a supervisory position.

This role will involve overseeing the training of kitchen staff, ensuring food quality, and managing food costs. Strong communication skills and food safety certification are essential. Join us to be part of a dynamic team committed to culinary excellence!

Qualifications

• Minimum 5 years experience in kitchen roles.
• At least 6 months in a similar capacity.
• Must communicate clearly with staff and guests.
• Ability to lift up to 50 pounds and stand for long periods.
• Certification in food safety (ServeSafe or equivalent) required.

Responsibilities

• Oversee all kitchen functions, including food purchasing and preparation.
• Train kitchen personnel on cooking methods and sanitation.
• Schedule kitchen staff and ensure efficient operations.
• Control food costs and monitor quality standards.
• Ensure compliance with restaurant policies.

Skills

Food preparation

Line cooking

Staff training

Inventory control

Food safety

Job description

SOUS CHEF

Reports to:

Executive Chef

Summary of Position:

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

Duties & Responsibilities:

• Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork: including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specific cations and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity, while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.

Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 6 months experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).
• ServeSafe or Food Handler’s certification (or must be willing to attain), A workplace sexual harassment certificate.