DineAmic Hospitality
Overview
Sous Chef - Violi, Oak Brook at DineAmic Hospitality. The Sous Chef provides supportive leadership to kitchen staff during food service, assists the Executive Chef in monitoring kitchen activities, expedites orders to ensure quality taste and presentation, and may assume duties in the Executive Chef’s absence to provide clear direction. They participate in the daily operation of the kitchen, assist in creating and maintaining menus and recipes, and support day-to-day operations in collaboration with the General Manager and Executive Chef to drive business growth, manage costs, and enhance service. The Sous Chef helps build a culture of teamwork, enthusiasm, and superior service; assists in interviewing, hiring, retaining qualified staff; and trains, motivates, and supervises subordinates. Responsibilities
Manage all kitchen operations to meet and exceed expectations of the Executive Chef. Maintain responsibility for the organization and hygiene of the kitchen in accordance with local health standards. Supervise Line Cooks and Dish Team. Leadership and Management
Identify, train, and develop key employees for growth and advancement. Effectively collaborate and communicate within and between departments. Communicate clearly with all employees, managers, and guests. Kitchen Operations
Supervise kitchen staff and assign production duties to all kitchen staff. Conduct pre-shift line checks to ensure item quality and conduct shift cook meetings. Adhere to standing zoning procedures; purchase and order all food products and supplies; complete a daily product order. Meet daily with appropriate managers/chefs to coordinate production standards, determine specials, plan employee meals, and address personnel needs. Identify and communicate inventory and equipment needs to the ordering manager. Assist in developing and maintaining recipe books with ingredient specifications and portion sizes for DineAmic Hospitality. Maintain quality standards including consistency and presentation; follow food allergy procedures and special orders. Perform daily inventory walk-throughs to prioritize product utilization and help manage costs. Maintain departmental budget expectations and support efforts to optimize labor and product costs. Safety
Ensure back-of-house employees understand and adhere to sanitation and safety guidelines. Coordinate proper food storage per standard operating procedures and health guidelines. Work safely in a busy, crowded environment and comply with safety and sanitation procedures. Move safely through all areas of the restaurant, wear a hair restraint on duty, wash hands regularly, and use knives and tools safely. Requirements
Current SERVSafe (or equivalent) certification. Minimum 2 years of high-volume kitchen management experience; up to 4 years preferred. Proven experience creating a safe work environment with teamwork and professional development. Ability to identify issues and solve problems efficiently. Commitment to quality, accuracy, timeliness, and results. Ability to handle stress productively and delegate while maintaining control. Proficient computer skills, basic math, and ability to operate a point-of-sale system. Flexibility to work a variety of shifts, including days, nights, weekends, and holidays. Ability to move, lift, carry, push, and place objects up to 40 pounds; stand or walk for extended periods; perform tasks requiring repetitive motion. Perks + Benefits
BCBS Medical BCBS Dental EyeMed Vision Flexible Spending Account Company-paid Short-term Disability Insurance Company-paid Life and AD&D Insurance Company-paid Employee Assistance Program Paid Time Off Paid Sick Leave Paid Holidays Commuter Benefits 401K + Match Monthly Food & Beverage Allowance and Discount DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.
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Sous Chef - Violi, Oak Brook at DineAmic Hospitality. The Sous Chef provides supportive leadership to kitchen staff during food service, assists the Executive Chef in monitoring kitchen activities, expedites orders to ensure quality taste and presentation, and may assume duties in the Executive Chef’s absence to provide clear direction. They participate in the daily operation of the kitchen, assist in creating and maintaining menus and recipes, and support day-to-day operations in collaboration with the General Manager and Executive Chef to drive business growth, manage costs, and enhance service. The Sous Chef helps build a culture of teamwork, enthusiasm, and superior service; assists in interviewing, hiring, retaining qualified staff; and trains, motivates, and supervises subordinates. Responsibilities
Manage all kitchen operations to meet and exceed expectations of the Executive Chef. Maintain responsibility for the organization and hygiene of the kitchen in accordance with local health standards. Supervise Line Cooks and Dish Team. Leadership and Management
Identify, train, and develop key employees for growth and advancement. Effectively collaborate and communicate within and between departments. Communicate clearly with all employees, managers, and guests. Kitchen Operations
Supervise kitchen staff and assign production duties to all kitchen staff. Conduct pre-shift line checks to ensure item quality and conduct shift cook meetings. Adhere to standing zoning procedures; purchase and order all food products and supplies; complete a daily product order. Meet daily with appropriate managers/chefs to coordinate production standards, determine specials, plan employee meals, and address personnel needs. Identify and communicate inventory and equipment needs to the ordering manager. Assist in developing and maintaining recipe books with ingredient specifications and portion sizes for DineAmic Hospitality. Maintain quality standards including consistency and presentation; follow food allergy procedures and special orders. Perform daily inventory walk-throughs to prioritize product utilization and help manage costs. Maintain departmental budget expectations and support efforts to optimize labor and product costs. Safety
Ensure back-of-house employees understand and adhere to sanitation and safety guidelines. Coordinate proper food storage per standard operating procedures and health guidelines. Work safely in a busy, crowded environment and comply with safety and sanitation procedures. Move safely through all areas of the restaurant, wear a hair restraint on duty, wash hands regularly, and use knives and tools safely. Requirements
Current SERVSafe (or equivalent) certification. Minimum 2 years of high-volume kitchen management experience; up to 4 years preferred. Proven experience creating a safe work environment with teamwork and professional development. Ability to identify issues and solve problems efficiently. Commitment to quality, accuracy, timeliness, and results. Ability to handle stress productively and delegate while maintaining control. Proficient computer skills, basic math, and ability to operate a point-of-sale system. Flexibility to work a variety of shifts, including days, nights, weekends, and holidays. Ability to move, lift, carry, push, and place objects up to 40 pounds; stand or walk for extended periods; perform tasks requiring repetitive motion. Perks + Benefits
BCBS Medical BCBS Dental EyeMed Vision Flexible Spending Account Company-paid Short-term Disability Insurance Company-paid Life and AD&D Insurance Company-paid Employee Assistance Program Paid Time Off Paid Sick Leave Paid Holidays Commuter Benefits 401K + Match Monthly Food & Beverage Allowance and Discount DineAmic Hospitality is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, age, national origin, genetic information, disability or protected veteran status.
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