Sous Chef at Fifty/50 Management Group Inc in Chicago, Illinois

Job Description:

Sous Chef Job Description
Requirements
3 years
Job Details
The Fifty/50 Restaurant Group is looking for a driven and energetic individual to join their team as a Sous Chef. Duties will include staff development, training, and coaching and recipe testing and development while upholding standards for safety and sanitation. As a sous chef, you will be working closely with the Executive Chef in overseeing and executing the vision of the savory department for Roots Handmade Pizza Lincoln Square.
A Sous Chef will be responsible for working a station in the kitchen while also being a key leader and operator in our back of house systems and organization. The successful candidate will play a key role in contributing to our customer satisfaction while also be able to manage their cost of goods and labor in a way for the operation to be profitable.
Essential Functions:

Set up and stock stations with all necessary mise en place.
Answer, report, and follow instructions from executive chef and/or kitchen managers.
Prepare food for service.
Cook menu items with the rest of the kitchen staff.
Maintain a positive and professional approach with coworkers.
Ensure that food comes out simultaneously with high quality and in a timely manner.
Comply with nutrition and allergy regulations and standards.
Help with preparation.
Must pass/take a Food Handlers Certificate within two weeks of hire date.

Other Functions:

Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Complying with health and food safety standards, restocking items, cleaning.
Managing food cost and labor cost are essential parts of these positions' responsibilities.

Physical Functions:

Ability to stand/walk a minimum of 10 hours or as needed.
Must be able to exert well-paced and frequent mobility for periods of up to 8 hours or as needed.
Be able to lift up to 50 pounds frequently.
Will frequently reach, feel, bend, stoop, carry, finely manipulate and key in data.
Work in both warm and cool environments
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish.
Returning unused items after service to the correct inventory location, or storing cooked goods for use at another service.

Qualifications, Education and Behavior:

At least 18 years old
Have a minimum of 3 year line cook experience
Ability to work quickly while maintaining safety standards and procedures.
Ability to properly handle a knife, confidently
Ability to work in high volume environments
Ability to work early morning hours or late evening hours
Ability to work consistent schedule 5 days per week
Understanding of various cooking methods, ingredients, and how to use kitchen equipment

Required Skills

Commissary
Enforcement Of Safety / Sanitation Standards
Food Cost Optimization
Food Handlers Certificate
Food Safety Knowledge
Frying
General knife handling
Inventory
Kitchen Cleaning/Sanitation
Kitchen management
Meat Cookery
On-site Special Events
Ordering / Purchasing
Ordering / Receiving
Pizza Cooking
Portioning
Purveyor/Local Farmer Relationships
Receiving/Organizing
Sauté
Scheduling
ServSafe Certified
Staff education / motivation
Ticket Management
Microsoft Office
Profit And Loss