Seasonal Data Classification Jobs in Chicago, IL

The Catering Executive Sous Chef supervises and directs the activities of kitchen staff, ensuring the efficient preparation and service of food for catering events. This position works closely with the Sr. and Executive Chef to maintain the highest standards of food quality, safety, and profitability. The role includes managing staff, developing recipes, controlling food costs, and ensuring compliance with all safety and sanitation guidelines. 

Supervisory Responsibilities:

• Oversee the work of kitchen staff, ensuring efficient and profitable foodservice operations
• Support the Sr. Executive Chef in the management of all kitchen activities, including training, hiring and performance evaluations
• Responsibilities include interviewing, hiring, training, assigning work, appraising performance rewarding, disciplining, addressing complaints, and resolving issues
• Work with catering manager and front of house team of set up and execution

Essential Functions and Responsibilities:

• Monitor kitchen staff during food preparation to ensure recipes, portion sizes and garnishing follow standards
• Participate in menu planning and food utilization strategies, taking into account guest preferences, menu trends, seasonal availability and allergens
• Control food costs by managing portion sizes and kitchen efficiency
• Ensure compliance with sanitation standards, including ServSafe and safety regulations
• Test cooked food for taste and quality, ensuring compliance with recipes
• Develop special dishes and write detailed recipes
• Review menus, analyze recipes, and calculate food, labor, and overhead costs, assigning prices to menu items with the Executive Chef
• Train new cooks and familiarize them with kitchen practices
• Estimate food consumption, requisition ingredients, and ensure the kitchen is stocked with necessary supplies
• Enforce nutrition, safety, and merchandising standards in the kitchen
• Address and resolve customer concerns
• Assign and supervise cleaning tasks to maintain a clean and safe kitchen environment
• Ensure the use of Webtrition for culinary standards and compliance
• Schedule labor according to business needs and manage purchase compliance
• Attend all culinary meetings as required
• Uphold discipline to culinary programs and maintain adherence to culinary terminology

Skills and Experience:

• A Culinary Degree is preferred
• Minimum 3+ years of progressive culinary/kitchen management experience
• Hands-on chef experience, especially in high-volume and complex foodservice operations
• Comprehensive knowledge of food trends, sanitation, food cost controls, and presentation
• Proficiency in Microsoft Office (Word, Excel, Powerpoint), email, and internet tools

Essential Food Safety Practices:

• Must posses a valid Food Handler's Permit
• Must have or be willing to obtain Servsafe Certification
• Adhere to HACCP policies and procedures