Sous Chef

2 years

Boka Restaurant Group and Executive Chef Chris Pandel are looking for a Sous Chef to join the team of Swift & Sons Steakhouse , located in Chicagos famed Fulton Market District!

Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments !

About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of Americans greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here:

About Swift & Sons Steakhouse: At Swift & Sons, guests feel the pull of tradition but also the electricity of invention. The steak is a priority, but equally as vital are the accompanying dishes and beverages that complement Chef Chris Pandels meat-forward menu. Swift & Sons extensive bar program, featuring seasonal cocktails and rare spirits, married with a novel dessert menu , pays homage to the past while forging the next generation of what it means to enjoy a steak dinner.

Sous Chef's Responsibilities:

• Reporting directly to the Chef de Cuisine
• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
• Managing staff schedules and ensure cuts are being made whenever possible
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
• Continually working through R&D process with the Executive Chef to further dishes on the menu

Qualifications:

• Steakhouse experience appreciated, but not required
• 2-3 years of experience in a Sous Chef role
• Patient and empathetic toward others
• Practices high standards of cleanliness
• Strong leadership skills
• Highly organized
• Efficient at multi-tasking
• Experience in mass-volume production

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
• Ability to bear exposure to hot and cold environments

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!

Compensation: Salary ($58,000.00 - $63,000.00)

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

Advanced Knife Skills

Ability to Work Under Pressure

Charcuterie and Cheese Board Arrangement

Strong Communication Skills

Menu Development

Team Collaboration

Recipe Development

Problem Solving Skills

Food Safety Knowledge

Attention to Detail

Safety Procedures Knowledge

Creativity in Menu Development

Kitchen Equipment Maintenance

Time Management Skills

Expediting

Adaptability to Changing Environments

Fish Butchery

Commitment to Quality and Safety Standards

Budgeting

Experience in Inventory Management

Costing

Ability to Train and Mentor Staff

Food Handler Certification

Customer Service Orientation

Cleaning / Sanitation

Kitchen Management

Physical Stamina and Endurance

Meat Butchery

Ability to Maintain a Positive Work Environment

Ordering / Purchasing

Receiving

300+ Covers Per Night

Pasta Dough Making

Scheduling

ServSafe Certified

Team Development

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