Sous Chef - Catering & Events
Location: Lemont
- Do you have a natural knack for training and coaching, with an ability to turn good cooks into great ones?
- Are you the kind of person who double-checks everything, so nothing gets left behind?
- Are you obsessed with making sure that every dish that leaves your kitchen is made 'just right'?
- Are you able to keep the kitchen running smoothly, even when things go sideways?
- 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 20% employee discount on food & drinks anytime you're not working, for you & your whole table
- Free Thanksgiving & Christmas dinner boxes for you & your family - so you don't have to cook on the holidays!
- 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:
" ? Develop a Highly-Skilled On-Site Kitchen Team
You'll lead by example, training your on-site kitchen team with hands-on, side-by-side coaching at every event. You'll teach your team to master fast-paced, high-volume menu execution, sharpen their in-the-field cooking skills, and give in-the-moment feedback to help them get a little better, every time they work.
" ? Verified & Accurate Back-of-House Pack
Let's take this show on the road! As an off-site caterer, we're always on the move, so it's c-r-i-t-i-c-a-l that we have everything we need before we leave HQ. You're the behind-the-scenes hero, making sure every back-of-house essential - equipment, tools, ingredients, and more - is packed, checked, and good to go. You'll ensure our back-of-house team is totally set up for success BEFORE they leave - nothing missed, no last-minute chaos.
" ? Deliver a 'Five-Star Food' Culinary Experience
You, dah-ling, are the secret sauce! You'll lead the charge to make sure that every plate that leaves your kitchen is *chef's kiss* - totally accurate, beautifully prepared, and perfectly plated - every damn time . From thoughtfully preparing meals for guests with dietary needs, to making sure the last plate to go out is as Instagram-ready as the first, you'll ensure every guest - and especially every host! - leaves raving about our next-level food.
" ? Run Smooth Kitchen Operations
On event day, you'll keep the back-of-house running like a well-*buttered* machine - ensuring the kitchen is fully set up, every dish is served right on schedule, and your team is always in the loop. And when something inevitably goes sideways? You're the cool-headed fixer, solving problems on the fly.
*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 be between $45000 - $60000 per year, which includes a base salary plus tips. (Yes, the kitchen gets tips too!) Base salary or hourly wage depends on relevant experience. Tips are based on events worked, and how large or complicated the events are.
WORK SCHEDULE
This position is full-time, with a semi-set schedule designed around the demands of our catering events. This position will work a mix of weekday and weekend days. Days off are typically back-to-back. Our Sous Chef will work 5 days a week, 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, off-site catering operations
- At least 1 year of experience in a Sous Chef, or equivalent, role - strongly preferred
- Intermediate or better knife skills and familiarity with all core culinary techniques (grilling, roasting, braising, sauting, baking, etc.)
- Fundamental culinary knowledge, including ingredient seasonality, flavor pairing, and presentation techniques
- Previous experience with wood-fired cooking, a major plus!
- Must be able to (or be willing to learn to!) drive large vehicles - including trailers, box trucks, and extended vans
- 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 work in extreme temperatures
- Must have a valid driver's license & access to reliable transportation
- Familiarity with 7Shifts, & Margin Edge, a major plus!
