Sous Chef

Sous Chef

Chicago, IL, USA

65,000.00-70,000.00 per year

Salary

Full Time

Health, Dental, Vision, Life, Critical Illness, and Accident coverage available

Avli is looking for a Sous Chef who will flex between locations as necessary. Avli Restaurants are creative Greek, where tradition meets contemporary elegance and guests experience our core philosophies of Philoxenia (hospitality), Kefi (joy), and Meraki (passion).

We welcome you in to live and enjoy life through our classic and contemporary Greek dishes, lively beverage program, and an ambiance that reflects life in Greece.

Our ideal candidate will have the following skills:

• Positive attitude
• Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment
• Team leadership and scheduling experience
• Wide variety of culinary skills including knife skills, grill, saute, sauce and soup making, etc.
• Professional communication and presentation
• Inventory control, ordering of food and dry goods
• Computer capability including email, spreadsheet data entry, Toast POS and 7shifts scheduling software
• Illinois Food Handler and Allergen Certifications with City of Chicago Food Manager Certificate

Job Duties:

Back of House Management

- This role will be considered a floating position, primarily located at our Lakeshore East location, you will also be expected to fill in at our River North and Lincoln Park locations as needed.

- Lead and manage Avli Back of House service, motivate the culinary team promoting a positive, inclusive work environment. - Adhere to company standards by ensuring food quality and minimizing waste, maintain quality controls, and minimize food and labor costs - Ensure that all staff demonstrate technical skills. Correct, coach, and counsel where necessary. - Assist with the hiring, scheduling, and training of Avli staff providing guidance on proper cooking techniques, safety procedures, and sanitation practices. - Maintain leadership presence during service, embody the Avli Philosophy of a working manager on the line and prepping for service. - Assist with weekly unit agenda meeting and maintain an open line of communication with fellow managers and company leadership - Address service and culinary concerns with punctuality and professionalism - Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards - Address service and culinary concerns with punctuality and professionalism

Management Administration

- Assist with location inventory each month or as required - Assist with general supply and food ordering - Maintain detailed employee files, hiring and I9 verification, documented corrective actions per company procedures - Execute closing procedures: cleaning of kitchen, securing product, ensuring product is labeled, covered, and stored correctly - Monitor staff action to ensure that staff is in compliance with all health & safety laws and regulations - Monitor all areas of the restaurant on an ongoing basis and take appropriate steps to ensure facilities meet standards, coordinate repairs where necessary

General: - Ability to lift ~50lbs

Job Schedule:

Must be available to work various hours, days, and shifts, including holidays, nights, and weekends.