Sous Chef- Chicago - S&W of Boston, LLC

Responsible for regularly managing and directing the work of BOH team members which includes the following: hiring; scheduling; a...SKILLS & COMPETENCIES:

Leadership qualities including, but not limited to good listening skills; the ability to motivate others; respect for and tolerance of others; the ability to communicate pleasantly and effectively with guests, vendors, team members, management, and Company personnel.

Good judgment, the ability to make independent decisions without direction from others and to solve any problems arising in the course of performing the work.

Excellent guest service skills.

Ability to understand guest needs and ask questions to expedite the handling of requests.

MINIMUM EDUCATION & TRAINING:

Culinary degree or certificate preferred; high school diploma required.

Prior work experience in a restaurant or hospitality position required.

ENVIRONMENTAL WORKING CONDITIONS:

Restaurant generally open 7 days a week; 365 days per year.

Sous Chefs usually work 50-55 hours a week.

Sous Chefs must have the ability to exert fast-paced mobility for entire shifts. Must have a good sense of balance, be able to lift, bend, kneel, stoop, and wipe. Must be able to frequently lift and carry food, beverage, and other items weighing up to 50 pounds.

Position involves repetitive hand and wrist motion. Must be able to interact verbally and listen attentively to guests, co-workers, and supervisors.

Significant working time spent in the kitchen interacting with employees.

GENERAL:

This position is a full- time position.

This is a management/supervisory position and subject to transfer to other locations.

ServSafe Food Certification required.