Sous Chef

The Marq
Chicago, Illinois
Full Time

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Required Years of Experience

2 years

Job Details

Sous Chef Position

The Marq, is looking for a Sous Chef to assist in all daily BOH operations. The Sous Chef must have the ability to work effectively in a team environment to maintain food quality and restaurant standards.

Some requirements of this role include but are not limited to as follows:

Culinary

Supervise the hourly line cooks as they prepare their daily mise-en-place
Taste the daily mise-en-place to ensure proper seasoning and quality
Lead an assigned station to ensure that all line cooks are preparing and plating the dishes properly
Work in conjunction with FOH and Kitchen Expeditor to ensure proper timing of all courses leaving the kitchen
Set and control pars for/and management of product and bulk preparation
Work in conjunction with the Executive Chef and all BOH to ensure that all equipment and facilities are well maintained and clean and organized in accordance with Hazard Analysis Critical Control Point (HACCP) guidelines and restaurant guidelines

Maintain the Hazard Analysis Critical Control Point (HACCP) documentation focusing on data entry and daily upholding of standards

Management

Continuous training of new staff and current staff
Exemplify the perseverance, patience, and integrity expected of staff and service experience
Act as the primary supervisor of line cooks and facilitate their growth via skills training and daily mentorship
Assist with inventory of in-house product and costing of each menu iteration

Ordering products, maintaining reasonable inventory pars and limiting product waste

Support the Executive Chef with the development of new dishes
Assist in writing and costing recipes for menu
Assist in interviewing potential kitchen employees when needed

Qualification Standards

Ability to fluently speak, write, and read the English language in order to read and follow recipes and standards

Strong oral and interpersonal communication skills
Advanced and accurate knife skills
Have and maintain one's own tools
Strong understanding of fundamental cooking techniques Organizational skills and effective time management
Present with professional demeanor
Ability to coordinate a team and execute standards established by Executive Chef
Ability to lead, train, inspire, to stay calm under pressure and drive service
Ability to engage team members successfully and build a relationship, teach and mentor others

Ability to work independently and coordinate multiple tasks
Ability to lift and carry up to 50 lbs
Ability to stand for extended periods of time

What We are Looking For:

3+ yrs Kitchen Experience
1+ yrs Kitchen Management Role
Must be flexible & available
City of Chicago Food Manager Certification
You have a passion for and expertise in cooking
You are a proven leader with a documented track record in kitchen management
You are hardworking and committed to excellence in every facet of kitchen management with little to no supervision
You have open availability
You exude a positive and enthusiastic attitude
You thrive in a fast-paced, demanding environment
You are a team-player who is able to perform other duties assigned as needed

COMPENSATION:

Salary (Based on Experience)

PTO
Employee Discount

Enjoy Major Holidays Off

Early Nights/Early Kitchen Close: Typically leave by 10pm or earlier

If you dont meet all the qualifications, we are eager to train you. If you are interested in joining a company that values dedication, passion for hospitality, and commitment to talent mentoring and development, we look forward to meeting you.

Compensation Details

Compensation: Salary ($50,000.00 - $58,000.00)

Benefits & Perks: Paid Time Off, Dining Discounts

Required Skills

Basic Knife Skills

Teamwork

Commissary Knowledge

Mentorship

Conflict Resolution

Attention to Detail

Menu Development

Quality Control