Sous Chef - Food Bazaar

Oak Park, IL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $43,400.00 - $59,300.00

Work Schedule

Weekend Shifts

Night Shifts

Job Description

Wind Creek Hospitality is a renowned hospitality company known for offering a dynamic and exciting environment rooted in outstanding service and culinary innovation. Operating in the Chicago Southland area, the company prides itself on its commitment to creating memorable experiences for guests through a combination of passion, creativity, and customer-focused services. As a full-time employment opportunity, this position is well-suited for culinary professionals who seek to advance their careers in a fast-paced and rewarding hospitality setting.

The role available is that of a Sous Chef within the Food Hall department. This position is fundamental in supporting the food production pr... Show More

Job Requirements

High school diploma or GED required or currently enrolled and successfully complete a GED program within 6 months from start date
Associate’s Degree in related field required or two years' supervisory experience in a culinary environment required or one year experience as a Dual-Rate Supervisor in a PCI Gaming Department required or two years’ experience in the hiring position’s Department required
candidate required to perform a successful timed food presentation
must successfully pass job interview including a guest service audition
willingness and ability to frequently stand, walk, occasionally required to sit, reach with hands and arms and stoop, kneel, crouch, or crawl
willingness and ability to use hands to finger, handle, or feel
willingness and ability to occasionally lift and/or move up to 50 lbs
must be able to work in an environment with occasional exposure to hot, wet and/or humid conditions
must be able to withstand moderate or higher noise level in the work environment
must possess excellent oral and written communication skills including recipes
must possess extensive advanced knowledge of food preparation techniques
must be able to work independently and as part of a team
must be able to deal effectively with diverse departments and have flexibility to work in an ever-changing environment
must possess a high level of maturity, dependability, and punctuality
willing to travel and participate in training as recommended or required
willing to work odd and irregular hours including nights, weekends and holidays
must have an Occupational License or ability to obtain and maintain a license pursuant to the Illinois Gaming Act
drug-free workplace adherence

Job Qualifications

Associate's Degree in related field
two years’ supervisory experience in a culinary environment
one year experience as a Dual-Rate Supervisor in a PCI Gaming Department
two years’ experience in the hiring position’s Department
knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
ServSafe Certification or ability to obtain certification
excellent oral and written communication skills including recipes
extensive advanced knowledge of food preparation techniques
ability to work independently and as part of a team
ability to deal effectively with diverse departments
flexibility to work in an ever-changing environment
ability to adequately and successfully perform all aspects of this position
high level of maturity, dependability, and punctuality
willingness to travel and participate in training as recommended or required
willingness to work odd and irregular hours including nights, weekends and holidays
possession of an Occupational License or ability to obtain and maintain a license pursuant to the Illinois Gaming Act and remain in good standing with the Illinois Gaming Board

Job Duties

Ensures that all food products prepared meet or exceed the established specifications and standards
checks the quality of raw and cooked food products to ensure standards have been met
demonstrates new cooking techniques, recipes, and equipment to kitchen staff
administers production schedules and staffing schedules based on guest volume
ensures the proper levels of food are prepared based on forecasted needs and ensures their prompt delivery
demonstrates innovation with current trends and takes ownership of work environment
completes food orders for the various outlets and special events
trains and teaches cooks and other employees in menu preparation
ensures the minimum level of labor is used to perform the required level of production
assists Room Chef in menu planning and food cost control to adhere to budgetary requirements
completes required daily financial tools and reports
communicates variances from standards to Culinary Room Chef
maintains a sanitary, neat, clean, organized, safe and comfortable environment for employees and guests
ensures that kitchen equipment is handled safely and with reasonable care
performs other duties and responsibilities as assigned

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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