Executive Sous Chef

ASM Global - Chicago, IL

POSITION: Executive Sous Chef
REPORTS TO: Director of Culinary
FLSA STATUS: Salaried-Exempt

SAVOR...Chicago, the leading food service provider located at McCormick Place Convention Center has an immediate opening for a Executive Sous Chef. This position manages and leads culinary staff consisting of Sous Chefs and both represented and non-represented hourly production staff in planning, producing and executing facility's operational needs while insuring company's standards and recipe guidelines are met. Responsible for reviewing food and supply orders from the warehouse to meet production demands.

  • Research and develop of menu items to keep pace with industry trends, local and seasonal ingredients to support restaurant and concession business
  • Inspect recipe compliance and quality control are met throughout the production process
  • Maintain health department score of 90 or above and SAVOR'S 3rd party audit score of 95 or above
  • Create the production schedule to meet business demands
  • Manage department budget to meet and exceed labor and cost of good expenditures
  • Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies
  • Coordinate with Restaurant Director to verify and reconcile production and sellable items
  • Continually manage, monitor and seek labor efficiencies to reduce costs, improve product output and enhance overall guess experience
  • Hire and train culinary staff to include unit required Food Safety and local Health Dept. requirements
  • Carry out supervisory responsibilities in accordance with company policies and applicable laws
  • At least eight (8) years of culinary experience in high volume facility producing meals for large events
  • Advanced oral and written communication skills
  • Results oriented individual with the ability to meet required budgetary goals
  • Excellent organizational, planning, communication and inter-personal skills
  • Ability to undertake and complete multiple tasks
  • Ability to be creative with food presentations and maintain a quality product
  • Must maintain local Health Codes and sanitation HACCP
  • Competent computer skills required to operate Excel, ReServe, and EATEC. Micros Back Office and related unit programs
  • Serve-safe certified/Chicago Food Handlers Certificate
  • Responsible for events/operational oversight. Schedule must align to meet events, business demands and project timelines
Salary Range: $65k-$70k