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Sous Chef

ROOP Chicago Innovative Indian Restaurant & Cocktail Bar

  • Chicago, IL
  • 24 days ago

    Highlights

    Business Management: Schedule staff in conjunction with business forecasts and predetermined budget to ensure high efficiency, labor within budget and a timely turn for guests. We are launching an exciting new menu and are looking for a strong leader to join the team to help launch.

    Numbers & Facts

    LocationChicago, IL

    Description

    We are launching an exciting new menu and are looking for a strong leader to join the team to help launch.

    ESSENTIAL JOB FUNCTIONS
    • Ensure timely delivery of food during peak service hours.
    • Maintain food quality and consistency during every service
    • Uphold all food health & safety standards
    • Work in collaboration with the front of house to ensure exceptional service.
    • Uphold our company Core Values at all times, being a good steward of the business, treating all staff with respect, protecting our brand.
    • Responsible for inventory control and ordering food/supplies for the restaurant to make sure nothing is 86'd or over ordered creating wastage. Maintain the proper inventory to ensure our food is fresh and the quality is high.
    • Coordinates with Head Chef on refining of processes and procedures used in to improve productivity of team.
    Staff Management:
    • Manage staff in a manner consistent with Soiree Leadership philosophy by maximizing productivity, customer service and employee satisfaction:
    • Develop staff for elevated service standards, higher productivity, and flawless daily execution of all aspects of restaurant operations.
    • Coach and motivate staff to foster ongoing development and help them reach their potential
    • Ensure compliance of staff with established policies, procedures and practice
    • Actively pursue opportunities to enhance the business acumen of staff.
    • Lead pre-shift meetings with staff

    Business Management:
    • Schedule staff in conjunction with business forecasts and predetermined budget to ensure high efficiency, labor within budget and a timely turn for guests.
    • Perform inventory reconciliation each month.
    • Check all incoming invoices for accuracy of weight and pricing.

    Equipment Operation and Maintenance:
    • Coordinate scheduled and preventative maintenance
    • Train Food Service personnel in safe operating procedures of all equipment, utensils, and machinery

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