Sous Chef - Menu Innovation & Kitchen Leadership

Levy Restaurants; Chicago (IL); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Flexible Time Off Plan

Paid Parental Leave

Job summary

Levy Restaurants is seeking a Sous Chef I at Lincoln Park Zoo in Chicago. You will assist in all phases of planning, ordering, inventory, and food preparation, while upholding quality, freshness and presentation to satisfy guests and clients.

You will mentor back-of-house staff, manage production sheets, and align with health regulations and Levy standards to drive operational success.

Qualifications

• 5 years of related culinary experience including 1 year at the management level.
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.
• Ability to set up and distribute production sheets.
• Supervisory, leadership, training, management, and coaching skills.
• ServSafe or Department of Health Certification is preferred.
• Computer skills and knowledge of MS Office products including Excel.
• Associate’s degree in Culinary Arts is preferred.

Responsibilities

• Assists in coordinating and participating in the preparation and cooking of various food items.
• Assists with planning and creating menus.
• Rolls out new culinary programs in conjunction with the marketing and culinary team.
• Assists with managing cost controls and controlling expenditure.
• Performs other duties as assigned.

Skills

Culinary experience

Leadership

Food cost controls

Education

Associate’s degree in Culinary Arts

Tools

MS Excel

Job description

Levy Restaurants is seeking a Sous Chef I at Lincoln Park Zoo in Chicago. You will assist in all phases of planning, ordering, inventory, and food preparation, while upholding quality, freshness and presentation to satisfy guests and clients.

You will mentor back-of-house staff, manage production sheets, and align with health regulations and Levy standards to drive operational success.