Sous Chef at Midosuji at Chicago Athletic Association

Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!   

Sous Chef's Responsibilities:  

• Reporting directly to the Chef de Cuisine 
• Assist with the preparation and portioning of raw fish, cooked items, vegetables and desserts.
• Cook and season sushi rice according to established methods and ensure it is maintained at proper temperature during service.
• Slice fish and other ingredients with precision for hand rolls and other cold dishes. 
• Handle knives and delicate ingredients with care and attention to safety.
• Maintain a polished, guest-ready appearance daily to reflect professionalism in this guest-facing role.
• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
• Managing staff schedules and ensure cuts are being made whenever possible
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards 
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basis  
• Continually working through R&D process with the Executive Chef to further dishes on the menu  

Qualifications: 

• 2-3 years of experience in a Sous Chef role
• Patient and empathetic toward others 
• Practices high standards of cleanliness 
• Strong leadership skills 
• Highly organized 
• Efficient at multi-tasking 
• Experience in mass-volume production  

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team! 

Physical Requirements:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds 
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals 
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces 
• Ability to bear exposure to hot and cold environments