Sous Chef: Create Menus & Lead High-Volume Catering

Levy Restaurants; Chicago (IL); On-site; USD 75,000 - 80,000; Full time

Job summary

Levy Restaurants in Chicago is seeking a Sous Chef to lead the Culinary Department at our facility. You will assist in supervision, preparation, and cooking, develop daily menus, and work with the Executive Chef to create new menus and assist with ordering. This is an energetic, entrepreneurial culinary leadership role.

The ideal candidate has A.S. or equivalent, progressive kitchen management experience, catering experience, and strong computer skills (MS Office).

Qualifications

• A.S. or equivalent experience.
• Progressive culinary/kitchen management experience.
• Catering experience is a plus.
• High-volume, complex foodservice operations experience.
• Institutional and batch cooking experience helpful.
• Must be experienced with computers; MS Office suite.
• ServSafe certification is highly desirable.

Responsibilities

• Assists the Executive Chef with cost controls and controlling expenditures.
• Assists in planning and creating menus.
• Produces and executes catering events.
• Rolls out new culinary programs with marketing and culinary teams.

Skills

Culinary leadership

Catering experience

High-volume operations

Batch cooking experience

Menu development

Client/service orientation

Education

A.S. or equivalent

ServSafe certification (desirable)

Tools

Microsoft Office (Word Excel PowerPoint, Outlook)

Job description

Levy Restaurants in Chicago is seeking a Sous Chef to lead the Culinary Department at our facility. You will assist in supervision, preparation, and cooking, develop daily menus, and work with the Executive Chef to create new menus and assist with ordering. This is an energetic, entrepreneurial culinary leadership role.

The ideal candidate has A.S. or equivalent, progressive kitchen management experience, catering experience, and strong computer skills (MS Office).