Chef de Cuisine

Big Star
Chicago, Illinois
Full Time

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Required Years of Experience

5 years

Job Details Chef de Cuisine
Big Star

Chicago, IL

Description

For over 30 years, One Off Hospitality has developed and operated some of Chicagos most beloved places to eat and drink. More importantly, were a group of people chefs, hospitality veterans, managers and creators who believe in the power of treating our guests like family and our restaurants like home. This position provides the culinary leadership for our esteemed catering and events division that provides luxury and unique dining and catering experiences.

REPORTS TO: HEAD OF CULINARY OPERATIONS
TYPE: FULL TIME
FLSA: EXEMPT

POSITION SUMMARY: The Chef de Cuisine has a genuine passion for food and creative cuisine. They are in charge of all functional and operational aspects in the back of house. This position directly reports to the Executive Chef and Culinary Directors. The CDC directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services, innovative menu changes and profitable operations. In this position, in addition to leading the culinary execution, being central to the dining room and guest vibe is essential.

Requirements

Essential Duties and Responsibilities
The essential functions include, but are not limited to the following:
Maintains a cheerful, courteous disposition and a neat, clean and professional image
Manage in a positive and people forward style
Coordinates directly with the Director of Culinary Operations regarding menu creation
Manages BOH payroll edits and ensures all is correct by payroll processing time
Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to the
menu planning process to ensure food cost goals are met
Ensures that the prep and execution of menu is seamless
Must be the restaurants lead food safety expert (ensuring that the facilities are meeting the
requirements of Chicagos Health Department)
Communicates directly with the General Manager, FOH and BOH management teams to ensure
operational needs are met, staff food knowledge is complete and restaurant facilities are maintained
With the aid of the BOH management team, represents the kitchen at all pre-service meetings
Communicates specials, dietary concerns, pricing and procedure to FOH staff members
Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them
when needed
Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary
because of an unexpected absence or extra volume (may also have to work the line in slower seasons or
off peak times)
Has a strong understanding of company background, core values and philosophy
Responsible for BOH schedule; ensures the BOH is properly staffed and communicate any staffing issues to People Services
Handles all BOH staff responsibilities in partnership with People Services (includes: training and
development, employee relations, disciplinary action, documentation, terminations, etc.)
Maintains composure under pressure
Effectively communicates with General Manager and other leadership (promptly and fully informs of all
problems or unusual matters of significance)
Minimum Qualifications (Education, Experience, Skills)
Culinary school or equivalent work experience
Minimum 5 years of BOH management experience
ServSafe Certification required
Ability to handle stress under pressure
Willingness to maintain a clean, healthy, and safe working environment
Ability to coordinate multiple activities with attention to detail
Ability to work independently, with minimal supervision

Physical Demands and Work Environment
Ability to be flexible with job demands and open minded when being asked to complete tasks
Ability to operate and use all equipment necessary to run the restaurant
Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
Ability to work varied hours/days as business dictates
Ability to stand for up to 8-10 hours a day
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and
shellfish

Perks and Benefits
Employer monthly contribution to medical insurance; 4 major plan options
Optional vision, dental, accident, short term disability, long term disability, hospital indemnity, critical
illness, FSA, HSA, identity theft protection, tele-medicine, pet insurance
Paid parental leave
PTO
Paid Sick Time
Employer Assistance Program
401K with employer match

One Off Hospitality provides equal employment opportunities to all employees and applicants for
employment and prohibits discrimination and harassment of any type without regard to race, color,
religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual
orientation, gender identity or expression, or any other characteristic protected by federal, state or
local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement,
promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Compensation Details

Compensation: Salary ($65,000.00 - $75,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program

Required Skills

Advanced Knife Skills

Commissary Knowledge

Menu Development

Recipe Development

Food Safety Knowledge

Safety Procedures Knowledge

Kitchen Equipment Maintenance

Expediting

Food and Beverage Pairing

Costing

Food Handler Certification