Chef de Cuisine
Big Star
Chicago, IL
For over 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home. This position provides the culinary leadership for our esteemed catering and events division that provides luxury and unique dining and catering experiences.

REQUIREMENTS

Essential Duties and Responsibilities

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

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Manage in a positive and people forward style
• Coordinates directly with the Director of Culinary Operations regarding menu creation
• Manages BOH payroll edits and ensures all is correct by payroll processing time
• Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to themenu planning process to ensure food cost goals are met
• Ensures that the prep and execution of menu is seamless
• Must be the restaurant’s lead food safety expert (ensuring that the facilities are meeting therequirements of Chicago’s Health Department)
• Communicates directly with the General Manager, FOH and BOH management teams to ensureoperational needs are met, staff food knowledge is complete and restaurant facilities are maintained
• With the aid of the BOH management team, represents the kitchen at all pre-service meetings
• Communicates specials, dietary concerns, pricing and procedure to FOH staff members
• Resolves complaints from guests in a polite, friendly manner always making sure we follow up with themwhen needed
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessarybecause of an unexpected absence or extra volume (may also have to work the line in slower seasons oroff peak times)
• Has a strong understanding of company background, core values and philosophy
• Responsible for BOH schedule; ensures the BOH is properly staffed and communicate any staffing issues to People Services
• Handles all BOH staff responsibilities in partnership with People Services (includes: training anddevelopment, employee relations, disciplinary action, documentation, terminations, etc.)
• Maintains composure under pressure
• Effectively communicates with General Manager and other leadership (promptly and fully informs of allproblems or unusual matters of significance)

Minimum Qualifications (Education, Experience, Skills)

• Culinary school or equivalent work experience
• Minimum 5 years of BOH management experience
• ServSafe Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood andshellfish

Perks and Benefits

• Employer monthly contribution to medical insurance; 4 major plan options
• Optional vision, dental, accident, short term disability, long term disability, hospital indemnity, criticalillness, FSA, HSA, identity theft protection, tele-medicine, pet insurance
• Paid parental leave

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Manage in a positive and people forward style
• Coordinates directly with the Director of Culinary Operations regarding menu creation
• Manages BOH payroll edits and ensures all is correct by payroll processing time
• Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to themenu planning process to ensure food cost goals are met
• Ensures that the prep and execution of menu is seamless
• Must be the restaurant’s lead food safety expert (ensuring that the facilities are meeting therequirements of Chicago’s Health Department)
• Communicates directly with the General Manager, FOH and BOH management teams to ensureoperational needs are met, staff food knowledge is complete and restaurant facilities are maintained
• With the aid of the BOH management team, represents the kitchen at all pre-service meetings
• Communicates specials, dietary concerns, pricing and procedure to FOH staff members
• Resolves complaints from guests in a polite, friendly manner always making sure we follow up with themwhen needed
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessarybecause of an unexpected absence or extra volume (may also have to work the line in slower seasons oroff peak times)
• Has a strong understanding of company background, core values and philosophy
• Responsible for BOH schedule; ensures the BOH is properly staffed and communicate any staffing issues to People Services
• Handles all BOH staff responsibilities in partnership with People Services (includes: training anddevelopment, employee relations, disciplinary action, documentation, terminations, etc.)
• Maintains composure under pressure
• Effectively communicates with General Manager and other leadership (promptly and fully informs of allproblems or unusual matters of significance