Sous Chef

WALK-IN WEDNESDAY

Interview on the spot!

Every Wednesday from 12 PM - 2 PM

2500 E. Devon Ave | Des Plaines , IL 60018

Free Parking / Free Shuttle from the Rosemont Blue Line Station

Job Functions:

• Possesses complete knowledge of all procedures related to the job.
• Coordinates training of all team members in the proper performance of all job duties and thereafter ensures that all guests are treated in a prompt, professional and courteous manner.
• Assists in the overall food production and presentation, according to recipes and specifications.
• Works to ensure a clean and sanitary kitchen at all times.
• Maintains a constant awareness of safety and accident prevention, performing all job duties in the safest possible manner, and immediately notifying the supervisor and completing an accident report if a personal accident does occur.
• Communicates any problems or concerns to the Sous Chef.
• Assist supervisor with putting daily order together when needed.
• Ensures thorough communication between shifts.
• Remains up to date on all Departmental Policies and Procedures.
• Execute and supervise food production.
• Manage food quality/develop and execute menus for TDR, Ten Lounge and group events of up to 400 guests. catering (on and off site).
• Execute consistent, high-quality food.
• Schedule BOH staff, balancing labor costs, skills and personalities.
• Ability to coach, mentor, train, and lead sous chef staff to ensure consistency and excellence in food.
• A high level of organization, constant follow through, and meticulous attention to detail.
• Effective time management and self-motivation in working independently toward team goals.
• The ability to remain calm under pressure and adapt to unexpected tasks and challenges.
• Ability to work in a collaborative environment and lead a team.
• Responsible for Inventory control of several food outlets.
• Ensure foods are prepared in accordance with company standards for quality, freshness, consistency, and timelines.
• Maintain appropriate stock levels of foods as order volume dictates.
• Other duties as dictated by Executive Chef in order to run smooth BOH operations.
• Oversee the managerial aspects of the Kitchens, with focus on staff and training.
• Ability to use Refined Culinary knowledge - i.e., prepare sauces, etc.
• Ensure green initiatives are followed.
• Experience in analyzing inventory vs. ordering needs.
• All other duties as assigned.

Job Requirements:

• Strong BOH experience in high volume casual dining as a Sous Chef or Assistant Kitchen.
• 2 years management experience to ensure ability to lead a team of 20+.
• Banquet Experience highly preferred.
• Display strong interpersonal and organizational skills.
• Some experience with financials, planning and reporting a plus (managed by Executive Chef)
• Must possess outstanding interpersonal communications skills to effectively interface with guests and team members.
• Ability to work under pressure.
• Frequent walking, standing, kneeling, twisting, bending and lifting.

Perks that Work!

• Medical, Dental, Vision, and Life Insurance (Full-Time positions ONLY)
• 401K - 4% match to 5% Team Member Contribution
• $1 Daily Meals
• Earn up to 18 Days of Paid Time Off Your First Year
• Free Shuttle from Rosemont's Blue Line Station
• Free Parking On-Site
• Rivers Casino Scholarship Program for Team Members and their Children/Grandchildren
• Tuition Reimbursement
• Fitness/Gym Reimbursement
• Community Volunteer Opportunities
• Leadership Training & Career Advancement Programs
• Team Member Exclusive Discounts