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Sous Chef

Cochon Volant Chicago, IL
  • Depends on experience
  • Full Time
  • Ask Us!
  • Employer Likely to Respond

As Sous chef, you are a vital part of the kitchen! You are the conduit from the kitchen to the servers. You will work directly under the Executive Chef, and are directly responsible for food quality and maintenance in the kitchen. Please understand the requirements of the position below - as it is a respectable job yet and highly demanding; 

  • You will replace the Executive Chef when he/she cannot be present - and seamlessly fill this role. You will report and work directly under the Executive Chef with respect and support. This position requires both culinary and managerial skills. The following will be required (but are not limited to). 
  • You will replace the Executive Chef when he/she cannot be present - and seamlessly fill this role. You will report and work directly under the Executive Chef with respect and support. This position requires both culinary and managerial skills. The following will be required (but are not limited to).  
  • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision • Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision.
  • Establish the working schedule and organize the workers in the kitchen. Understand and maintain labor cost. Report to Executive Chef and Director of Operations if there will be a change in labor.
  • Produce high quality, consistent dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements.
  • Upkeep and maintain the correct information in the Food Bible, as well as all recipes, allergen lists, and buttons in the POS system.
  • Follow schedule according to dish research, tastings, launch and print on menu.
  • Discover talented chefs and train them in order to reach the high standards of the location.
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
  • Oversee HEALTH CODE standards and procedures in the kitchen. Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door.
  • Maintain order and discipline in the kitchen during working hours;
  • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.
  • Successfully manage time, resources and finances. 
  • Ability to communicate in a clear, conscious way to all team members.
  • Ability to understand what people are asking, and providing insight without attitude. Helping to positively problem solve, and offering solutions and support where necessary.
  • Must be able to train subordinate chefs and the kitchen staff.  Have teaching strategies that convey information clearly and in an accessible manner. 
  • Ability to analyze and observe progress of team members, inter-workings of the kitchen, and overall restaurant success. 

The sous chef job is very rewarding, but it also requires a lot of passion, devotion and perseverance. Personal behavior is very important in the work place. We also require attention to detail, initiative, flexibility, patience, good stress tolerance, leadership qualities, and the ability to work well with a team. 

                If you have these attributes, welcome to the Team!

French-inspired brasserie, bakery and bar located in the Loop, Chicago. Led by executive chef Matt Ayala

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