Sous Chef

Required Years of Experience

2 years

Job Details

Mordecai, the award-winning, cocktail bar in the heart of Wrigleyville, is seeking a Sous Chef. Created by Chef Matthias Merges of Folkart Restaurant Management and nationally acclaimed cocktail bar Billy Sunday, the space offers an exceptional cocktail experience and features one of the countrys largest selections of rare and collectible vintage spirits. Our kitchen delivers an elevated, but approachable, seasonal menu that highlights both classic and innovative techniques.

Our Sous Chef is expected to be a leader on the line through high volume pushes - either expediting, working a station, or assisting line cooks with their stations, depending on what the business flow dictates. They are expected to preserve the vision of the Executive Chef in terms of team performance, product quality, and overall culture.

Our ideal candidate will have the following skills:

• 2+ years of management experience as a Sous Chef in a high-volume restaurant
• Works well under pressure with a team-first mentality, low ego, and positive approach
• Experience with private events and banquets
• Protein butchery experience
• Proven ability to adapt and learn new things
• Outstanding verbal communication and multitasking skills
• Experience ordering and using invoicing software (xtraCHEF a plus)
• Strong knowledge of labor and food costing
• Experience using a computer and Microsoft Office (Excel, Word)
• Bilingual is a positive, but not required
• Must be ServSafe/City of Chicago Sanitation Manager Certified

55- hours per week: nights, weekends, holidays

Please submit a resume to be considered for this position.

Compensation Details

Compensation: Salary ($60,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Paid Time Off, 401k, Dining Discounts

Required Skills

1+ Years of Management Experience as a Sous Chef in a High Volume Restaurant

Leadership

Team Collaboration

Management Experience as a Sous Chef in a High Volume Restaurant

Teamwork

Works Well Under Pressure With a Team First Mentality, Low Ego, and Positive Approach

Learning agility

Stress Management

Works Well Under Pressure With a Team First Mentality

Adaptability

Experience With Private Events and Banquets

Communication Skills

Protein Butchery Experience

Multitasking

Proven Ability to Adapt and Learn New Things

Attention to Detail

Adaptability and Willingness to Learn

Cultural Awareness

Problem Solving

Outstanding Verbal Communication and Multitasking Skills

Time Management

Experience Ordering and Using Invoicing Software (Xtra Chef a Plus)

Customer Service Orientation

Experience With Ordering and Using Invoicing Software (Xtra Chef a Plus)

Culinary Creativity

Must Be Serv Safe/City of Chicago Sanitation Manager Certified

Event Planning

Strong Knowledge of Labor and Food Costing

Experience Using a Computer and Microsoft Office (Excel, Word)

Organizational Skills

Bilingual is a Positive, but Not Required

Quality Control

Bilingualism (a Positive, but Not Required)

Must Be ServSafe/City of Chicago Sanitation Manager Certified

Serv Safe/City of Chicago Sanitation Manager Certification

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