Sous Chef - PM

Oversee and supervise kitchen in all phases of food storage, production, purchasing, requisitioning and sanitation.  Ensure that all areas of the kitchen are ready for projected daily business. Drive each shift to maximize production.  Handle personnel questions as they occur. Be part of a team that wants to create a dining experience that is on par with the club culture. Drive to help us all get better at what we do and to contribute to the greater good of our team. Have a passion for reaching for excellence with the idea that we can always do better. Must be willing to take on other areas as a team player at all times. Be open minded to different approaches and feedback.  Help our community to live well.

ESSENTIAL FUNCTIONS

Opening/Closing

• Performs opening, closing and side work duties as instructed and according to club guidelines

Daily Operations

• Give direction in all areas of the kitchen including dish, prep, receiving, cooks and sous
• Learn and practice our Mission and Core Values
• Ensure proper DOH protocols for hot holding, cold holding and labelling
• Ensure all Walk-ins are cleaned and organized at the end of every shift.
• Prepare food to specification of the operation
• Must be able to work and keep calm under pressure.
• Ensure freshness and quality of all menu items.
• Supervise line production at necessary times (expedite service)
• Cooperate with front of house manager to ensure best possible service for the Members
• Maintain Floor Operations
• Ensure all areas are ready for service

Management of Staff

• Supervise all hourly staff daily. Focus on specific outlet assigned for any given day.
• Resolve employee issues in conjunction with EC, HR and F&B Director
• Assign, direct, or change job assignments as necessary
• Verbal counsel and discipline employees; recommend any formal discipline to EC and F&B Director
• Review employees as needed: 45-day, 90-day and annual reviews
• Maintain proper Payroll protocols
• Lead and Inspire daily.

OTHER JOB FUNCTIONS

All other job duties as assigned by management.  This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee.

Requirements

• Ability to work well with others and be open to change and growth
• Understand the idea of diversity, inclusion and belonging as part of our culture at EBC
• Be able to contribute daily to improving or modifying our offerings
• Huge understanding that there is no line between front and back of house. We are all working for the same result. To take care of our members on a daily basis.
• Understanding that this is a long-term position for the right candidate
• Ability to be available for Holidays and Weekends.  Flexible with schedule.
• Must be able to lift 50lbs
• 3+ years of Sous Chef experience in restaurant, hotel or country club settings. High volume setting preferred.
• Maintain proper food certifications specific to Chicago Laws
• Ability to be a leader with a desire to educate and empower team members, creating accountability standards
• Strong attention to operational and administrative detail
• Exemplary interpersonal communication skills
• Team player with enthusiastic outlook and creative mind
• Must have multi-unit operation experience

Benefits

Working at EBC benefits you!

• Paid time off for full and part-time team members.
• Health, Dental, and Vision Insurance for qualified team members.
• 401k - company match
• Parking and transit benefits
• Pet Insurance through MetLife
• Free workout privileges and employee discounts
• Flexible schedules
• Free daily lunch