Union League Club of Chicago
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Overview Reports to:
Executive Chef and Executive Sous Chef
Job Summary:
Serve as “third-in-command” of the kitchen: assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Sous Chef will also have the responsibility of supervising the Stewarding Staff with assistance from the Chef’s Office.
Responsibilities
Directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
Assists the Executive Chef / Executive Sous Chef with preparing the kitchen for monthly inventories with having all areas organized for counting.
Assumes complete charge of the kitchen in the absence of the Executive Chef/Executive Sous Chef
Assists Executive Chef/Executive Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
Consistently maintains standards of quality, cost, eye appeal and flavor of foods
Ensures and assists with proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
Personally works in any station as assigned by the Executive Chef/Executive Sous Chef
Helps plan energy conservation procedures in the kitchen
Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
Assists in maintaining security of kitchen including equipment. food and supply inventories
Assists in food procurement, delivery, storage and issuing of food items
Supervises, trains and evaluates kitchen personnel
Coordinates buffet presentations
Checks mise en place before service time and inspects presentation of food items to insure that quality standards are met
Reports all member/guest complaints to the Chef’s Office and assists in resolving complaints
Submits ideas for future goals, operational improvements, and personnel management to Executive Chef
Supervises and trains all stewarding staff and reporting any issues that need repair or correction
Follows up on cleanliness of the kitchens and details that must be addressed by staff
Reports inventory needs for CGS and does a twice a year inventory to anticipate needs.
Qualifications and Skills Education:
Culinary School Graduate, Apprentice Program Graduate or any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.
Experience:
5 to 7 years of experience in fine dining restaurant, hotel or private
Additional Skills:
Supervisory experience, good organization and communication skills are required.
Licenses and Certificates:
City of Chicago Food Sanitation certificate
Employment details
Seniority level : Mid-Senior level
Employment type : Full-time
Job function : Other
Industries : Hospitality
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Overview Reports to:
Executive Chef and Executive Sous Chef
Job Summary:
Serve as “third-in-command” of the kitchen: assist the Executive Chef and Executive Sous Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Sous Chef will also have the responsibility of supervising the Stewarding Staff with assistance from the Chef’s Office.
Responsibilities
Directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes
Assists the Executive Chef / Executive Sous Chef with preparing the kitchen for monthly inventories with having all areas organized for counting.
Assumes complete charge of the kitchen in the absence of the Executive Chef/Executive Sous Chef
Assists Executive Chef/Executive Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
Consistently maintains standards of quality, cost, eye appeal and flavor of foods
Ensures and assists with proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment
Personally works in any station as assigned by the Executive Chef/Executive Sous Chef
Helps plan energy conservation procedures in the kitchen
Assists in the development of training and the provision of professional development opportunities for all kitchen staff.
Assists in maintaining security of kitchen including equipment. food and supply inventories
Assists in food procurement, delivery, storage and issuing of food items
Supervises, trains and evaluates kitchen personnel
Coordinates buffet presentations
Checks mise en place before service time and inspects presentation of food items to insure that quality standards are met
Reports all member/guest complaints to the Chef’s Office and assists in resolving complaints
Submits ideas for future goals, operational improvements, and personnel management to Executive Chef
Supervises and trains all stewarding staff and reporting any issues that need repair or correction
Follows up on cleanliness of the kitchens and details that must be addressed by staff
Reports inventory needs for CGS and does a twice a year inventory to anticipate needs.
Qualifications and Skills Education:
Culinary School Graduate, Apprentice Program Graduate or any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.
Experience:
5 to 7 years of experience in fine dining restaurant, hotel or private
Additional Skills:
Supervisory experience, good organization and communication skills are required.
Licenses and Certificates:
City of Chicago Food Sanitation certificate
Employment details
Seniority level : Mid-Senior level
Employment type : Full-time
Job function : Other
Industries : Hospitality
#J-18808-Ljbffr