Sous Chef - Wooden Paddle - Lemont, Illinois, United States

IS THIS JOB FOR YOU?

• Do you have a natural knack for training and coaching, with an ability to turn good cooks into great ones?
• Are you obsessed with making sure that every dish that leaves your kitchen is made 'just right'? 
• Do you thrive on making sure your team is set up for success before the chaos of service kicks in? 
• Are you able to adjust staffing on the fly when service is busier - or slower - than expected?
• Do you run a kitchen so clean, and so organized, that it sets the standard for everyone else to follow?
• Are you the type of person that takes your work seriously, but doesn't take yourself too seriously?

Yes?! Then YOU should join our team!

WHY WORK HERE?:

Here are some of the perks!

• PPO medical, dental, & vision Insurance with 50% company contribution
• 401K retirement savings plan w/ 3% company match
• 1 week of paid time off
• Flexible days off, typically back-to-back
• A generous, never-expires, $150 monthly food & drink allowance
• A free, $25 dining allowance every day you work
• Free Thanksgiving & Christmas dinner boxes for you & your family - so you don’t have to cook on the holidays!
• A 50% employee discount on food while you're working
• A 20% employee discount on food & drinks anytime you're not working, for you & your whole table
• Attendance at fun, "State of the Company" company events twice a year
• Access to lots of company-paid business coaching & resources
• As a company, we run on EOS; so we're a collaborative, strategic, and winning team (i.e. no more meetings that just waste your time - promise!)
• Thanksgiving Day, Christmas Day, & your birthday off, automatically
• The opportunity to grow quickly with a forward-thinking company that regularly reinvests in itself and its people

WHAT DOES A TYPICAL DAY LOOK LIKE?:

RESPONSIBILITIES

As our Sous Chef, you'll have a seat on the kitchen management team. These are the results you'll be hired to accomplish:

» ① Develop a Highly-Skilled Kitchen Team

You'll train and mentor a back-of-house *dream team* with very hands-on, side-by-side coaching every shift. Every day, you’ll be in the thick of it - teaching your team to master multiple stations, sharpening their kitchen skills, and giving on-the-spot feedback to help them grow a little bit more every day. 

» ② Deliver Five-Star Food Quality, Every Time

You’ll make sure that every plate that leaves the kitchen is *chef’s kiss* - totally accurate, beautifully prepared, and perfectly plated - every damn time .

» ③ Smooth Day-to-Day Kitchen Operations

You'll keep the kitchen running like a well-*buttered* machine - making sure stations are stocked before service, pre-shift checklists are complete, and everyone’s in the loop on what’s happening that shift. And when sh*t inevitability hits the fan? You're there, sleeves rolled up, ready to help. 

» ④ Real-Time Staffing & Labor Cost Control

Every shift, you’ll keep labor costs in check by striking that ‘just right’ balance with just the *right* amount of cooks in the kitchen. Every shift, you’ll make magic happen, without breaking the bank. 

» ⑤ Squeaky Clean & Organized Kitchen

Shift after shift, you’ll make sure the kitchen stays fresh, organized, and so clean clean. 

*As a disclaimer*: This is a dynamic position, in a rapidly-growing company, in an always-changing industry. That means that this position and its responsibilities will continue to change. So, if you're change-adverse, this job ain't it.

That being said - if you're good with change, and are willing to grow right along with us - you'll love this job, and it'll love you right back.

PAY

The total compensation for this position will fall between $55000 - $65000 per year. which includes a base salary plus tips. (Yes, the kitchen gets tips too!) Base salary depends on relevant experience. Tips are based on your skill level, shifts worked, and how busy we are - the busier, the better!

WORK SCHEDULE

This position is full-time, with a semi-set schedule that allows for flexibility. This position will work the busiest shifts of the week, based on daily forecasted sales and special events. Days off are typically back-to-back. Our Sous Chef will work 5 days, and typically 45-ish hours per week.

WILL YOU FIT IN HERE? 

Our team has been built - brick by brick - on shared core values. And no, they’re not just bullsh*t words slapped on a wall - they’re who we are - and they’re non-negotiables for working here. You’ll feel super *comfy* and right at home if these words describe you:

» You Come With Batteries Included

You’re a high-energy self-starter who jumps into action, and doesn’t need hand-holding to get things done.

» You’re Scrappy

You’re a resourceful problem solver who makes things happen; if there’s no door, you get in through a window.

» You Take Your Work Seriously

You take pride in your work, big and small, and you have a natural reflex to do things the *right* way.

» But, You Don’t Take Yourself Too Seriously

You’re a positive team player who’s quick to laugh at your own mistakes, open to feedback, and humble about your wins.

And if these words *don’t* describe you? You’ll be decidedly *uncomfy* here. So, fair warning - If you’re a cranky-ass problem-bringer who’s cool with being super-mid at your job and needs constant hand holding… may we suggest… working literally anywhere else?

JOB REQUIREMENTS:

Here are some of our must-haves & would-like-to-haves:

• At least 3 years of professional kitchen experience, preferably in high-volume, upscale-casual restaurants
• At least 1 year of high-volume restaurant experience in a Sous Chef, or equivalent, role - strongly preferred
• An Associate’s degree in the Culinary Arts, or equivalent work experience
• Intermediate or better knife skills and familiarity with all core culinary techniques (grilling, roasting, braising, sautéing, baking, etc.)
• Fundamental culinary knowledge, including ingredient seasonality, flavor pairing, and presentation techniques
• Previous experience with wood-fired cooking, a major plus!
• Must have a current ServSafe Manager Certification
• Must be at least 21 years old
• Must have open availability - including nights, weekends, and holidays
• Must have the ability to regularly work 45-ish hours per week
• Physically able to stand for long periods, lift up to 50 pounds, and keep up with the pace of busy kitchen
• Must have a valid driver's license and sole access to a personal vehicle
• Familiarity with Toast, 7Shifts, & Margin Edge, a major plus!