HofbrÀuhaus Chicago

Job 162718 - Sous Chef
Rosemont, IL

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Job Details

Location: Rosemont, IL
Employment Type: Full-Time
Salary: Competitive

Job Description

Primary Objective of Position:

Manages and oversees the kitchen operation to meet company standards of quality and service. Responsible for optimizing profits by controlling food cost, production and labor cost. Increases sales through food quality, speed of service, and food preparation according to menu specifications. Manages scheduled shifts to ensure guest satisfaction in absence of Executive Chef. Maintains food cost, and monitors labor cost and other costs to meet company’s financial objectives in absence of Executive Chef. Monitors sanitation guidelines to ensure compliance with health regulations at all times. Communicates effectively verbally and in writing in English to all levels of staff and management. Has extensive knowledge in scheduling, writing menus and recipes, as well as preparation of food and cooking techniques in regional Bavarian-German cuisine.

Essential Function/Duties:

  • Sets up station and locates necessary utensils and equipment for food preparation.
  • Stays updated on recipe changes and produces assigned items exactly according to recipes.
  • Prepares items consistently according to recipe using measuring devices and scales to control food cost.
  • Discusses production priorities with Executive Chef or General Manager.
  • Cleans and sanitizes station throughout the shift to ensure compliance with health and legal requirements.
  • Labels, day dots, rotates and stores all items produced.
  • Ensures equipment is operated and maintained consistently and properly.
  • Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary.
  • Performs all duties and responsibilities in a timely and effective manner in accordance with established company policies to achieve the overall objectives of the position.
  • Ensures all mise en place is always prepared freshly and on time.
  • Reviews and approves deliveries from vendors.
  • Supervises the record keeping of all required documentation set forth by US Health Department guidelines.
  • Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate conducive to employee morale, productivity, efficiency and effectiveness.
  • Provides a favorable image of the company at all times to promote its goals and objectives, and to foster and enhance public recognition and acceptance of all of its areas and endeavors.
  • Lifts and carries very heavy sacks and cases, multiple times per day. Places these items on high shelves and in walk-in freezers.

Requirements

Qualifications & Skills:

  • Any combination of education, training or experience that provides the required knowledge skills and abilities. High School diploma required. College degree preferable or Culinary School or 3 years apprenticeship as a cook
  • Minimum of 3 years operation’s experience
  • Prior knowledge and experience in purchasing and production
  • Competent in the following dimensions of management methods: Cost management, staffing and performance management, leadership  
  • Ability to communicate effectively verbally and in writing in English
  • Time management and team building skills
  • Extensive knowledge in scheduling, writing menus and recipes, as well as preparation of food and cooking techniques in regional Bavarian-German cuisine
  • Knowledge in Microsoft Word and Excel
  • Ability to lift and carry very heavy sacks and cases
  • Frequent bending and stooping
  • Works indoors 100%
  • Works varied shifts, including weekend and holidays

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