- Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant.
- 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred, but not required.
- Flexible schedule, able to work weekends, nights, mornings, and holidays when needed.
- Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
- Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards.
- Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items when requested
- Expert timing and clear communication
- Quick problem solving and abilty to manage multiple tasks at a time
- Ability to lift heavy items (over 55lbs) for loading and unloading the van before and after events.
- Preferably a car and an abilty to drive oneself to and from events
- Absolute discretion and confidentiality of client information
- Highly professional, polite, clean, polished, and detail-oriented
- Knowledge and experience serving and presenting dishes to clients with explanations
- Assist the servers, and expedite food when needed.
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Sous Chef - Chicago, United States - Vendador
Description
Vendador, lead by Chef Francis Pascal, is looking to hire a part-time, gig-based sous chef with experience in casual fine dining to ultra fine dining restaurants, high end private chef services, or luxury special events.Our team of Michelin trained Chefs and servers have worked in these esteemed Chicago restaurants:
Alinea, Roister, Boka, Smyth, Oriole, Valhalla, The Loyalist, Momotaro, and more.
This listing is for a part-time special events and In-Home Private Dining Experiences. We would need your availablility for 2-3 prep days, and a full event day: from prep in the kitchen, travel to the event, and back to the kitchen at the end of night to unload.
Pay begins at $25 per hour and is based on experience.
We are open to committed chefs with a passion for hospitality, a dedication to problem solving, and expert cuinary technique. We are seeking ongoing support for the summer, with room for growth in opportunity.
Expectations:
