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Sous Chef - Seasonal
Summary
Sous Chef - Seasonal
| Salary | To be discussed |
| Schedule | Seasonal |
| Experience | Minimum 2 years of experience |
| Location | 11 Chicago Riverwalk, Chicago, IL 60601, USA |
| Category | Music Venue |
| Cuisine | American |
Sous Chef - Seasonal
Description
City Winery strives to deliver the highest-end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city.
City Winery on the Chicago Riverwalk provides Chicagoans and visitors a way to engage with the city in a unique way. Guests have a truly special experience with locally and sustainably-made products.
City Winery brings what we do best in the West Loop to the Riverwalk. The menu features our top selling items from the West Loop location. In addition, wine is served through a unique tap system to showcase the company's commitment to sustainability.
Position Summary: Our seasonal sous leads an effective and well-prepared kitchen into and throughout service. Strong Expo skills required. Our management provides a professional and non-hostile work environment for all employees, promoting growth through on-the-spot coaching and clear objectives within individual roles. The seasonal Sous ensures full menu preparation, execution, and presentation that meets the standards of our Chef and brand consistently while maintaining a safe and sanitized kitchen through standards that meet the requirements of local governing institutions and house procedures. The Riverwalk is an ever-engaging and challenging project that calls for flexible, creative, and resourceful leadership.
Minimum Qualifications
General
• Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience
• Functional working knowledge of all Health Department, OSHA, and all other related regulations
• Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment
• Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail
• Ability to meet budgets including labor, food and applicable direct operating costs
• Ability to effectively train, develop staff and build team morale
• Ability to work collaboratively and professionally across company levels in achieving overall company and business goals
• Excellent interpersonal skills including verbal and written communication skills
• Excellent time management and organization skills
• Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required.
• Must have proficient computer and technological skills
• Must have Serve Safe food handler’s certificate
• Ability to work in varying weather conditions
• Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds
• Able and willing to work a flexible schedule including nights, weekends and holidays
• Alongside the executive chef, oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability
• Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service
• Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level
• Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning
• Lead by example and enforce all Company policies, procedures, guidelines, and practices
• Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food.
• Establish goals, anticipate and resolve problems concerning all facets of the kitchen
• Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives
• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen
• Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership
City Winery on the Chicago Riverwalk provides Chicagoans and visitors a way to engage with the city in a unique way. Guests have a truly special experience with locally and sustainably-made products.
City Winery brings what we do best in the West Loop to the Riverwalk. The menu features our top selling items from the West Loop location. In addition, wine is served through a unique tap system to showcase the company's commitment to sustainability.
Position Summary: Our seasonal sous leads an effective and well-prepared kitchen into and throughout service. Strong Expo skills required. Our management provides a professional and non-hostile work environment for all employees, promoting growth through on-the-spot coaching and clear objectives within individual roles. The seasonal Sous ensures full menu preparation, execution, and presentation that meets the standards of our Chef and brand consistently while maintaining a safe and sanitized kitchen through standards that meet the requirements of local governing institutions and house procedures. The Riverwalk is an ever-engaging and challenging project that calls for flexible, creative, and resourceful leadership.
Minimum Qualifications
General
• Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience
• Functional working knowledge of all Health Department, OSHA, and all other related regulations
• Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment
• Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail
• Ability to meet budgets including labor, food and applicable direct operating costs
• Ability to effectively train, develop staff and build team morale
• Ability to work collaboratively and professionally across company levels in achieving overall company and business goals
• Excellent interpersonal skills including verbal and written communication skills
• Excellent time management and organization skills
• Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required.
• Must have proficient computer and technological skills
• Must have Serve Safe food handler’s certificate
• Ability to work in varying weather conditions
• Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds
• Able and willing to work a flexible schedule including nights, weekends and holidays
• Alongside the executive chef, oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability
• Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service
• Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level
• Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning
• Lead by example and enforce all Company policies, procedures, guidelines, and practices
• Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food.
• Establish goals, anticipate and resolve problems concerning all facets of the kitchen
• Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives
• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen
• Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership
City Winery strives to deliver the highest-end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city.
City Winery on the Chicago Riverwalk provides Chicagoans and visitors a way to engage with the city in a unique way. Guests have a truly special experience with locally and sustainably-made products.
City Winery brings what we do best in the West Loop to the Riverwalk. The menu features our top selling items from the West Loop location. In addition, wine is served through a unique tap system to showcase the company's commitment to sustainability.
Position Summary: Our seasonal sous leads an effective and well-prepared kitchen into and throughout service. Strong Expo skills required. Our management provides a professional and non-hostile work environment for all employees, promoting growth through on-the-spot coaching and clear objectives within individual roles. The seasonal Sous ensures full menu preparation, execution, and presentation that meets the standards of our Chef and brand consistently while maintaining a safe and sanitized kitchen through standards that meet the requirements of local governing institutions and house procedures. The Riverwalk is an ever-engaging and challenging project that calls for flexible, creative, and resourceful leadership.
Minimum Qualifications
General
• Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience
• Functional working knowledge of all Health Department, OSHA, and all other related regulations
• Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment
• Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail
• Ability to meet budgets including labor, food and applicable direct operating costs
• Ability to effectively train, develop staff and build team morale
• Ability to work collaboratively and professionally across company levels in achieving overall company and business goals
• Excellent interpersonal skills including verbal and written communication skills
• Excellent time management and organization skills
• Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required.
• Must have proficient computer and technological skills
• Must have Serve Safe food handler’s certificate
• Ability to work in varying weather conditions
• Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds
• Able and willing to work a flexible schedule including nights, weekends and holidays
• Alongside the executive chef, oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability
• Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service
• Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level
• Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning
• Lead by example and enforce all Company policies, procedures, guidelines, and practices
• Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food.
• Establish goals, anticipate and resolve problems concerning all facets of the kitchen
• Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives
• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen
• Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership
City Winery on the Chicago Riverwalk provides Chicagoans and visitors a way to engage with the city in a unique way. Guests have a truly special experience with locally and sustainably-made products.
City Winery brings what we do best in the West Loop to the Riverwalk. The menu features our top selling items from the West Loop location. In addition, wine is served through a unique tap system to showcase the company's commitment to sustainability.
Position Summary: Our seasonal sous leads an effective and well-prepared kitchen into and throughout service. Strong Expo skills required. Our management provides a professional and non-hostile work environment for all employees, promoting growth through on-the-spot coaching and clear objectives within individual roles. The seasonal Sous ensures full menu preparation, execution, and presentation that meets the standards of our Chef and brand consistently while maintaining a safe and sanitized kitchen through standards that meet the requirements of local governing institutions and house procedures. The Riverwalk is an ever-engaging and challenging project that calls for flexible, creative, and resourceful leadership.
Minimum Qualifications
General
• Minimum 3 years’ experience in an overall kitchen leadership role in high volume environment and/or equivalent relevant experience
• Functional working knowledge of all Health Department, OSHA, and all other related regulations
• Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment
• Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail
• Ability to meet budgets including labor, food and applicable direct operating costs
• Ability to effectively train, develop staff and build team morale
• Ability to work collaboratively and professionally across company levels in achieving overall company and business goals
• Excellent interpersonal skills including verbal and written communication skills
• Excellent time management and organization skills
• Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required.
• Must have proficient computer and technological skills
• Must have Serve Safe food handler’s certificate
• Ability to work in varying weather conditions
• Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds
• Able and willing to work a flexible schedule including nights, weekends and holidays
• Alongside the executive chef, oversee all kitchen production areas of the kitchen. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability
• Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service
• Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level
• Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning
• Lead by example and enforce all Company policies, procedures, guidelines, and practices
• Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food.
• Establish goals, anticipate and resolve problems concerning all facets of the kitchen
• Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives
• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen
• Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership
Details
| Salary | To be discussed |
| Schedule | Seasonal |
| Experience | Minimum 2 years of experience |
| Location | 11 Chicago Riverwalk, Chicago, IL 60601, USA |
| Category | Music Venue |
| Cuisine | American |
Skills
Culinary Degree/Training
By applying you confirm you have these skills.
City Winery Chicago on the Riverwalk
American
| Salary | To be discussed |
| Schedule | Seasonal |
| Experience | Minimum 2 years of experience |
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11 Chicago Riverwalk, Chicago, IL 60601, USA