Sous Chef

If you're a passionate leader who thrives in an upscale restaurant setting and is committed to creating memorable guest experiences, come enjoy the "Good Life" with Morton's The Steakhouse in Schaumburg. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.

Overview:

 

Morton's The Steakhouse 

Schaumburg, IL

 

Sous Chef

 

 

Lead an exceptional team at a premier dining destination in the heart of Chicago's northwest suburbs. Conveniently located near Woodfield Mall, upscale shopping, entertainment, and major business centers, our restaurant is known for delivering the legendary Morton's dining experience with exceptional service, USDA Prime steaks, fresh seafood, and an award-winning wine selection. If you're a passionate leader who thrives in an upscale restaurant setting and is committed to creating memorable guest experiences, come enjoy the "Good Life" with Morton's The Steakhouse in Schaumburg.

 

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities:

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications:

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment

• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range: USD $65,000.00 - USD $70,000.00 /Yr.