Culinary Agents is working with the team at LeTour to connect them with talented hospitality professionals.
LeTour - Now Hiring: Sous Chef
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Chef driven kitchen at LeTOUR Brasserie in downtown Evanston is hiring for the Sous Chef position. Candidate must be capable in scheduling, purchasing and receiving, inventory, be excel savvy and be team player with strong leadership and communication skills. Our culture is critical to our restaurant group; remaining cool under pressure and being a positive force in and for our team is essential. Please send resume with 2 professional references. Thank you!$65,000 annual salary, 2 weeks paid vacation, medical, dental and visioninsurance, parking, dining allowance 2 or more years of experience in a kitchen leadership position Leadership skills to manage a team Ability to collaborate with and communicate well with the Executive Chef Must be able to work a flexible schedule to include weekends and holidays Must have access to reliable transportation Must be a good listener and open for change anytime Strong passion and dedication to food, beverage, and hospitality Responsibilities include but are not limited to: Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking,ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams Ensure proper food storage, quality and presentation standards, including temperature controls Meet with GM and/or chefs throughout the day to ensure production standards, staffing levels, and specials Perform regular line checks throughout the day to ensure quality of all menu items Assist the GM and/or chef with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed Purchase and order food product and supplies for the restaurant including daily product order Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures Assist with tracking and controlling food cost Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH Understand and follow the food allergy procedure and special orders/restrictions Ensure BOH repair and maintenance needs are addressed Partner with GM and designated managers/chefs to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
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