Club Chef Jobs in Chicago, IL (NOW HIRING)

Sous Chef

Department: Kitchen

Reports To: Executive Chef

• A degree from postsecondary culinary arts program.
• Three years + in a Sous chef or Banquet Chef position
• Country Club experience is a major plus

Job Knowledge, Core Competencies and Expectations

• Must be familiar with and have worked with all kitchen equipment.
• Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards.
• Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club.
• Ability to effectively supervise all kitchen food production employees in absence of Executive Chef and Executive Sous Chef.
• Knowledge of and ability to perform required role during emergency situations.
Job Summary (Essential Functions)

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 and executes all banquet/event food production and assure that quality and cost standards are consistently attained.

Salary: Based on experience

Health and Dental Benefits

PTO

Bonus Program+ More

Job Tasks/Duties
• Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and ensures that methods of cooking, garnishing and portionsizing are as prescribed by the club’s standards.
• Assists the Executive Chef handling monthly inventories, delivery and product organization, cost controls, requisitioning and issuing for food production.
• Conducts daily raw cost tracking counts to ensure that all items are accounted for.
• Helps create event dishes and recipes. May create certain dishes using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the food is prepared and tastes appropriately.
• Checks all walkincoolers and freezers daily to insure proper rotation, storage, and usage of all items.
• Assists Executive Chef & Sous Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
• Consistently maintains standards of quality, cost, presentation and flavor of foods.
• Ensures 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.
• Performs other administrative duties as assigned by the Executive Chef
• Personally works in any station as assigned by the Executive Chef and assists in ALL aspects of the kitchen when needed.
• Helps plan energy conservation procedures in the kitchen.
• Meets with FOH Managers to discuss the venue for each shift.
• Oversees all deliveries to ensure items are received at the proper price, quantity, and quality.
• Monitors and works together with the Kitchen Manager to develop and implement proper cleaning of all kitchens and storerooms.
• Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.).
• Consults with dining service personnel during daily lineups.
• Assists in maintaining security of kitchen, including equipment and food and supply inventories.
• Assists in food procurement, delivery, storage and issuing of food items.
• Expedites food orders during peak service hours when banquet prep is not needed.
• Supervises, trains, and evaluates kitchen personnel.
• Coordinates buffet presentations.
• Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met.
• Reports all member and guest complaints to the chef and assists in resolving complaints.
• Monitors kitchen employees’ time cards to ensure compliance with posted schedules.
• Submits ideas for future goals, operational improvements and personnel management to Executive Chef.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Attends staff meetings.
• Performs other appropriate tasks assigned by the Executive Chef & Chef de Cuisine.
Supervisory Responsibilities:

Helps Manage employees in the Kitchen, Dish and Pantry areas along side the Executive Chef and Executive Sous Chef. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include intertwining, training employees; planning, assigning, and directing work and addressing complaints and resolving problems.

Licenses and Special Requirements
• Food safety certification.
• Computer skills are a requirement. Knowledge of Microsoft Office, Excel, MS Word, and Exchange email.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.

This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.

Job Type: Full-time

Benefits:
• 401(k)
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Vision insurance
Shift:
• 8 hour shift

Work Location: In person