TM

DESTIHL company logo takes you to www.DESTIHL.com

SUPPORT FLAVOR

BOYCOTT BLAND

POSITION SUMMARY
The main function of the Sous Chef (SC) is to support the store’s Executive Chef (EC) in leading the culinary operations and entrepreneurial aspects of our dining establishments. It is the responsibility of the SC to ensure that the best dining practices are implemented, and the store’s commercial growth is achieved. As an emerging culinary leader, Sous Chefs train and monitor the kitchen staff to be highly efficient.

This position requires previous experience in the field of culinary operations within a full-service restaurant and/or hotel. A culinary degree is not required; however, Sous Chefs should have advanced culinary knowledge beyond that of a line cook.    

Business Functions of Executive Sous Chefs
Sous Chefs are directly involved with the training, supervising and partaking in the daily activities of cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards. Sous Chefs should help the EC organize and conduct meetings, and/or one-on-ones with the kitchen staff to further develop the existing staff's strengths and to heighten the team’s knowledge with culinary arts.   

Sous Chefs are responsible for maintaining consistent quality in our products and ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout all kitchen, equipment and storage areas. Also, the SC is responsible for some non-perishable orders entailed with running a kitchen while adhering to purchasing standards and procedures when ordering and receiving.  

Reports To: Executive Chef

Qualifications

  • At least two years of culinary experience in a related position, preferably in a hospitality environment.

  • Previous working experience in a full-service restaurant.  

  • Culinary Arts Degree or equivalent restaurant/hotel field degree is preferred. 

  • Illinois Dept. of Public Health ‘Food Service Sanitation Manager Certificate’ (current within 90 days of hire)  

Typical Schedule
Salaried chefs at DESTIHL work full time, including early mornings, late evenings, weekends, and holidays. Many shifts regularly last 10-12 hours days because our Chefs should oversee the delivery of food supplies early in the day and use the afternoon to build orders, work on schedules, and finally to plan and prepare any feature items for the upcoming day's service. A five to six-day workweek is typical with some variations in the start and end time to better allow for coaching throughout several shifts.  It is generally preferred that the Sous Chef works open and close shifts to better train and develop our staff and execute our business needs.   

 

To apply, please fill out our 'Online Employment Application' below, or you may download our '.PDF Application for Employment' below, fill it out and get it back to us. 

If you prefer, you may email your completed application and/or resume below or drop it off in-person at your desired DESTIHL location between 2-4pm, Monday through Friday.

SOUS CHEF POSITION

For more information on employment with DESTIHL, check out our 'Employment FAQs' page.