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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $55,000.00 - $75,000.00
Work Schedule
Flexible
Day Shifts
Weekend Shifts
Benefits
competitive salary
Quarterly bonus
Paid Time Off
401(k)
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Accident protection
critical illness insurance
Domestic Partner Benefits
Restaurant Discounts
Employee assistance program
Job Description
Miru is a distinguished Japanese restaurant located on the 11th floor of the prestigious St. Regis Chicago. The restaurant is renowned for its authentic Japanese cuisine, featuring an exquisite menu that highlights fresh sushi, sashimi, and other raw selections expertly crafted at the sushi bar. Complementing these are varied sharable dishes such as tempura, skewers, and fried rice, along with an impressive assortment of wagyu beef and seafood options. Miru's commitment to showcasing traditional Japanese flavors with contemporary presentation has made it a favorite destination for both locals and visitors seeking a high-end dining experience in Chicago.
Lettuce Entertain You... Show More
Lettuce Entertain You... Show More
Job Requirements
- high school diploma or equivalent
- 2-3 years of sous chef experience in a full-service restaurant
- strong leadership and communication skills
- ability to work in a fast-paced environment
- knowledge of Japanese cuisine and kitchen operations preferred
- ability to work flexible hours including early mornings, late nights and weekends
- physical ability to lift and move up to 50 pounds
- commitment to food safety and sanitation standards
Job Qualifications
- 2-3 years of sous chef experience in a full-service restaurant
- ability to lead and manage the kitchen staff
Job Duties
- Run BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking
- ensure adequate inventory levels of food and supplies
- supervise the kitchen, dish and all other BOH teams
- lead BOH pre-shift meetings and participate in line, temp and cooler checks and food tastings for the shift
- partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
- perform regular line checks throughout the day to ensure quality of all menu items
- purchase and order food product and supplies for the restaurant including daily product order
- assist with tracking and controlling food cost
- ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
- partner with GM and management team to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
- model and promote teamwork across all teams
- use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
- work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
- move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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