Full-Service Sous Chef - Tastings at Paramount Events

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

18 Sep, 26

Salary

77000.0

Posted On

20 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fine Dining, High-Volume Food Production, Team Leadership, Menu Development, Food Safety, Inventory Management, Culinary Techniques, Time Management, Resource Allocation, Staffing, Recipe Testing, Kitchen Equipment Operation

Industry

Events Services

Description

Description Paramount Events is looking for an experienced and driven culinary professional to join our kitchen leadership team. The ideal candidate will bring a strong background in fine dining and high-volume food production, a passion for exceptional hospitality, and the ability to lead by example in a fast-paced environment. This role requires strong culinary expertise, effective team leadership, and a commitment to maintaining the highest standards of food quality, safety, and execution for both daily operations and special events. KEY RESPONSIBILITIES: Work with PE Executive Chef and/or Full-Service Chef de Cuisine in all aspects of tastings, including ordering, staffing, menu development, and/or logistics Review tasting paperwork to ensure proper verbiage, allergens, flow and details are accurate Meet with PE Executive Chef, Chef de Cuisine, and/or Sales Team to communicate any changes, omissions, or other points of concern Work with Chef de Cuisine to streamline prep, ensuring that items are made efficiently and accurately Work with other PE chefs to re-purpose items from tastings, also review daily inventory to ensure items are being used in appropriate order Throughout the day, check the Event/Tastings Board to review changes to food, beverages, organization and/or logistics. In absence of Chef de Cuisine, work with other Sous Chefs in building/printing/emailing prep lists, as well as ensuring items are ordered for production Breakdown returning caves, work with other TPG Chefs to re-purpose items as needed. Rotate caves, speed racks, etc. regularly for cleaning, maintain tidy personal and shared workspaces Assist in menu development including conceptualizing, testing, and writing recipes Attend daily/weekly meetings as assigned, communicate with department regarding changes in orders/production levels Uphold sanitation and food safety standards, maintaining clean and tidy work areas Address deep cleaning tasks as needed, discuss with fellow managers and utility team Work with other TPG Chefs in upholding and/or continued development of systems to enhance efficiency Ensure all food safety measures are being followed: proper cooling and storage of prepared foods, proper handling of all “Ready to Eat” foods, proper thawing, and heating methods. Ensure all opening/closing duties are being met correctly and consistently. Ensure all kitchen equipment is being handled properly when in use and stored properly when not in use, note when equipment/items are not functioning Enforce Uniform standards of culinary staff and follow management uniform standards. Participate in end of month inventory, as assigned ADDITIONAL RESPONSIBILITIES: Work off-premise events, as needed and assigned by management Assist in other areas of TPG, as needed and assigned by management Assist warehouse team with loading food onto trucks, as requested BENEFITS: Daily lunch provided Free parking Vacation and sick days Health, Vision, Dental insurance 401(k) plan eligible after 1 year Snack and beverage bar Requirements City of Chicago Food Managers Certificate, ServSafe Manager’s Certification and Allergens Certification Minimum 1 year experience in fine-dining restaurant, with exposure to a la carte, tasting and private dining menus 5 years of experience in commercial kitchens, with exposure to high volume production Strong knowledge of various cooking methods and culinary techniques Familiarity with various kitchen equipment, including large skillets, combination ovens, and steam kettles Leadership skills with the ability to manage and motivate a team Flexibility to work various shifts, including weekends and holidays as needed Excellent time management and resource allocation abilities

Responsibilities

Lead the culinary team in executing tastings and daily operations while maintaining high standards of food quality and safety. Coordinate with the Executive Chef and Sales team to manage menu development, logistics, and kitchen efficiency.