Boka Restaurant Group
Executive Sous Chef/Chef de Cuisine
Boka Restaurant Group, Chicago, Illinois, United States, 60290
Boka Restaurant Group and ‘Jean Banchet Award of Culinary Excellence’ winner,
Chef Gene Kato , are currently seeking an
Executive Sous Chef/Chef de Cuisine
to join the team of
Momotaro , located in Chicago’s famed Fulton Market District!
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days)
Employer-sponsored mental health and resource program
Free membership to Chicago Athletic Clubs
401(k) program
Life insurance
Wellness benefits
Paid parental leave
Paid vacation
Career mentorship and growth potential
Dining incentives across our 20+ establishments
About Boka Restaurant Group Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/
About Momotaro A delicate, intricate, and striking experience, Momotaro excels in authentic sushi and robata plates as well as handcrafted cocktails and spirits. Housed in a remodeled warehouse with high ceilings and an observable kitchen,
Chef Gene Kato
infuses his Japanese heritage into modern culinary culture, creating a remarkable twist on traditional flavors that still feel true to his roots.
Executive Sous/CDC's Responsibilities
Reporting directly to the Executive Chef
Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
Managing staff schedules and ensure cuts are being made whenever possible
Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
Overseeing quality control of all food production and execution
Developing unique and visually appealing plating designs for new dishes
Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
Ensuring all health and safety standards are upheld by enforcing high sanitation standards
Addressing all kitchen-related problems and incidences in a timely and effective manner
Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
Completing and maintaining inventories with purchaser
Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
Continually working through R&D process with the Executive Chef to further dishes on the menu
Qualifications
Japanese cuisine/sushi experience appreciated, but not required
2-3 years of experience in a Sous Chef role
Patient and empathetic toward others
Practices high standards of cleanliness
Strong leadership skills
Highly organized
Efficient at multi-tasking
Experience in mass-volume production
This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!
Physical Requirements
Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
Safely and effectively use all necessary tools, equipment, and cleaning chemicals
Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
Ability to bear exposure to hot and cold environments
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!
#J-18808-Ljbffr
Chef Gene Kato , are currently seeking an
Executive Sous Chef/Chef de Cuisine
to join the team of
Momotaro , located in Chicago’s famed Fulton Market District!
Benefits & Perks
Health, Dental, and Voluntary Benefits Package (available after 90 days)
Employer-sponsored mental health and resource program
Free membership to Chicago Athletic Clubs
401(k) program
Life insurance
Wellness benefits
Paid parental leave
Paid vacation
Career mentorship and growth potential
Dining incentives across our 20+ establishments
About Boka Restaurant Group Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/
About Momotaro A delicate, intricate, and striking experience, Momotaro excels in authentic sushi and robata plates as well as handcrafted cocktails and spirits. Housed in a remodeled warehouse with high ceilings and an observable kitchen,
Chef Gene Kato
infuses his Japanese heritage into modern culinary culture, creating a remarkable twist on traditional flavors that still feel true to his roots.
Executive Sous/CDC's Responsibilities
Reporting directly to the Executive Chef
Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
Managing staff schedules and ensure cuts are being made whenever possible
Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
Overseeing quality control of all food production and execution
Developing unique and visually appealing plating designs for new dishes
Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
Ensuring all health and safety standards are upheld by enforcing high sanitation standards
Addressing all kitchen-related problems and incidences in a timely and effective manner
Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
Completing and maintaining inventories with purchaser
Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
Continually working through R&D process with the Executive Chef to further dishes on the menu
Qualifications
Japanese cuisine/sushi experience appreciated, but not required
2-3 years of experience in a Sous Chef role
Patient and empathetic toward others
Practices high standards of cleanliness
Strong leadership skills
Highly organized
Efficient at multi-tasking
Experience in mass-volume production
This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!
Physical Requirements
Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
Safely and effectively use all necessary tools, equipment, and cleaning chemicals
Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
Ability to bear exposure to hot and cold environments
If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!
#J-18808-Ljbffr