Sous Chef

Sous Chef

Required Years of Experience 3 years

Description

This position requires the culinary co-leadership of our main kitchen and events division.

REPORTS TO: HEAD OF CULINARY OPERATIONS

Come Join the Leadership Team at The Little Gem : Downtown Oak Park 

TYPE: FULL TIME or Part Time

POSITION SUMMARY: The Sous Chef has a genuine passion for good food, distinctive concepts and signature dishes.  

Building on the success of our much loved neighborhood restaurant, Little Gem is known for its fan favorite dishes, innovative menu changes, seasonal weekly specials and top-notch ingredients prepared by skilled culinarians that consistently maintain high-quality standards. 

Knowledge and Skill Requirements:

• Minimum 3 years culinary leadership experience, preferably in a high profile, culinary driven environment.
• Superior skills with a proven track record as sous chef.
• Strong oral and written communication skills.
• degree or equivalent experience preferred.

Essential Duties and Responsibilities

• Oversee daily kitchen operations, ensure high standards of food preparation and service.
• Manage inventory and control food costs to maintain profitability.
• Lead staff, fostering a collaborative and efficient work environment.
• Ensure compliance with health and safety regulations in all food service areas.
• Execute menus for catering and special events.
• Ensure exceptional dining experiences.
• Maintains a cheerful, courteous disposition and a neat, clean and professional image. 
• Ensures the prep and execution of menu is seamless must be one of the restaurant’s lead food safety experts. Ensuring the facilities are meeting all Health Dept. requirements.
• Communicates directly with the FOH and GM to ensure operational needs are met, staff food knowledge is complete and restaurant facilities are maintained.
• Physically capable of standing, lifting, and working in a high-volume kitchen.
• Flexible schedule, including evenings, weekends, and holidays.

Required Skills

Strong Organizational Skills / Attention to Detail

Ability to Foster a Collaborative Work Environment

Expertise in High Volume Kitchen Operations

Ability to Work In a High Pressure Environment

Events Management / Food and Beverage Pairing

Creativity in Menu Development

Understanding of Food Cost Management

Advanced Knife Skills

Receiving

Portioning

Leadership / Training Skills

Scheduling / Time Management

Collaboration

Conflict Resolution

Kitchen Manager Certification

 We look forward to meeting you!