Top 21 Sous chef Jobs in Harvard Il

SOUS CHEF
Pinecrest Golf Course —Huntley, IL
- $21 - $24 an hour
- Microsoft Word
- Microsoft Outlook
- Writing skills
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Sous Chef
Gage Marine Corporation —Williams Bay, WI
- Weekends as needed
- Casual dining restaurant
- Mid-level
- Experience equivalent to degree accepted
- Health insurance
- 401(k)
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Cook - Full Time
Three Oaks Assisted Living & Memory Care —Cary, IL
- $18.25 - $20.00 an hour
- Full-time
- Mid-level
- Restaurant
- 2 years
- Paid holidays
- Dental insurance
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1d
Sous Chef - Upscale Restaurant | 1878 On the Lake
Lake Lawn Resort —Delavan, WI
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
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Sous Chef
Morrison Healthcare —Huntley, IL
- $60,000 - $65,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
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Jr. Sous Chef
Lake Geneva Country Club —Lake Geneva, WI
- Weekends as needed
- Mid-level
- High school diploma or GED
- 2 years
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Sous Chef
Bon Appetit —Beloit, WI
- $52,000 - $55,000 a year
- Full-time
- Background check
- ServSafe
- 5 years
- Commuter assistance
- Paid parental leave
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Line Cook
The Abbey Resort —Fontana, WI
- $16 - $19 an hour
- Full-time
- Hotel
- High school diploma or GED
- In-person
- Paid holidays
- 401(k)
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Pantry Cook
Lake Geneva Country Club —Lake Geneva, WI
- Seasonal
- Mid-level
- 3 years
- High school diploma or GED
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Banquet Cook (Full-Time) – Culinary / Event Production
Lake Lawn Resort —Delavan, WI
- Weekends as needed
- 18 years or older
- High school diploma or GED
- Ability to lift 50 pounds
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5d
Line Cook
Lake Geneva Country Club —Lake Geneva, WI
- Seasonal
- Entry level
- Kitchen
- On-the-job training
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Cook - Asian Cuisine (Full Time) - $20/Hour
Hard Rock Casino Rockford —Rockford, IL
- $15 - $20 an hour
- Weekends as needed
- 18 years or older
- Customer service
- Mid-level
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10d

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Executive Sous Chef
Valley Lo Club —Glenview, IL
Partner closely with banquet, catering, and front-of-house teams to deliver memorable member dining and event experiences.
$85,000 - $90,000 a year
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SOUS CHEF
Pinecrest Golf Course —Huntley, IL
Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of…
$21 - $24 an hour
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SOUS CHEF 2- Ohio State University Greek House Chefs
GREEK HOUSE CHEFS INC —Columbus, OH
Maintain certification through duration of employment. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers…
$18 - $22 an hour
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EXECUTIVE CHEF 2- Ohio State University Greek House Chefs
GREEK HOUSE CHEFS INC —Columbus, OH
Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the…
$25 - $27 an hour
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SOUS CHEF

Pinecrest Golf Course -
Huntley, IL

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Job Details

$21 - $24 an hour

Qualifications

Microsoft Word
Kitchen health and safety standards
Computer operation
Staff supervision
Microsoft Outlook
Food Safety Manager Certification
Safety regulations
Writing skills
Food safety sanitizing procedures
Team management
Managing kitchen staff
ServSafe Food Manager Certification
Restaurant cost management
POS systems
Task assignment
Material handling safety practices

Full Job Description

Description:

Landscapes Golf Management and Pinecrest Golf Course are adding to their Food & Beverage team! If you are a person who loves a fun environment and takes pride in providing exceptional food service this is the job for you. Apply today!

To learn more about Pinecrest Golf Course visit www.pinecresthuntley.com

We at LGM believe these values are the guiding principles of our daily operations. LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best To learn more about LGM visit www.landscapesgolf.com

JOB SUMMARY

Assists the Executive Chef/Kitchen Manager in all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

ESSENTIAL JOB FUNCTIONS

The essential functions include, but are not limited to, the following:

Promote, work, and act in a manner consistent with the values of LGM
Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
Plans, directs and participates in the preparation of food for the club under the instruction of the Executive Chef.
Assists with employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.
Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
Checks the quality of raw or cooked food products to ensure that standards are met.
Checks and maintains proper food holding and refrigeration temperature control points.
Checks in stock orders delivered by vendors and assists with inventory management.
Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food.
Works with the Executive Chef to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items.
Supervises or coordinates activities of cooks or workers engaged in food preparation.
Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards.
Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Collaborates on how food should be presented and create decorative food displays.
Assists in planning, budgeting, or purchasing for all the food operations.
Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.
Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests.
Demonstrates new cooking techniques or equipment to staff.
Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
May meet with guests to discuss menus for special occasions like weddings, parties, or banquets.
May assist with the preparation of required paperwork, including forms, reports, and schedules, in an organized and timely manner.
May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event.
Maintains the confidentiality of LGM, employee, and member/guest information.
Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations.
Attends and actively participates in regularly scheduled staff meetings.
Performs additional assignments per the direction of LGM managers.

Requirements:

KNOWLEDGE, SKILLS AND ABILITIES

The requirements below represent the required knowledge, skills, and/or abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management.
Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation.
Proven culinary knowledge and techniques.
Ability to negotiate, organize, delegate and prioritize work under pressure.
Proficient with MS Word, Excel, Outlook, and POS systems.
Excellent written and verbal communication skills.

EDUCATION AND EXPERIENCE

Associate’s degree in culinary arts preferred.
One year of experience as a chef.
Certified Food Protection Manager (ServSafe Manager Certification).

PHYSICAL REQUIREMENTS

Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100%
Standing and walking 50-100%
Lift up to 25 Pounds 50-75%
Climbing, stooping, squatting, and kneeling 0-25%
Dexterity: utilizing phone, typing, and writing 0-50%
Lift more than 25 pounds 0-24%

Note: The statements herein describe the general nature and level of work employees assigned to this classification perform. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. This job description may be changed or updated at any time without notice.

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sous chef jobs in harvard il

SOUS CHEF

Sous Chef

Cook - Full Time

Sous Chef - Upscale Restaurant | 1878 On the Lake

Sous Chef

Jr. Sous Chef

Sous Chef

Line Cook

Pantry Cook

Banquet Cook (Full-Time) – Culinary / Event Production

Line Cook

Cook - Asian Cuisine (Full Time) - $20/Hour

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