Join the team at Boka Restaurant Group as we bring our culinary vision to life at Cindy’s, located on the rooftop of the iconic Chicago Athletic Association Hotel. We’re seeking a passionate and talented Sous Chef to help us craft unforgettable dining experiences at this landmark location!
Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments!
About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/

Sous Chef’s Responsibilities:

• Reporting directly to the Chef de Cuisine
• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
• Managing staff schedules and ensure cuts are being made whenever possible
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser

• Knowledge and understanding of the Purchase and Loss Statement on a monthly basisContinually working through R&D process with the Executive Chef to further dishes on the menu

Qualifications:

• 2-3 years of experience in a Sous Chef role
• Open availability, including nights, weekends, and holidays
• Patient and empathetic toward others
• Practices high standards of cleanliness
• Strong leadership skills
• Highly organized
• Efficient at multi-tasking
• Experience in mass-volume production

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

PHYSICAL REQUIREMENTS:

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
• Ability to bear exposure to hot and cold environments
  If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you!
  More detail about Cindy’s part of BOKA Restaurant Grou

• Reporting directly to the Chef de Cuisine
• Assisting in ordering all products based on par systems and inventory management. Overseeing all ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating
• Managing staff schedules and ensure cuts are being made whenever possible
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all food production and execution
• Developing unique and visually appealing plating designs for new dishes
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing all kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems - Continually follow and tweak all BOH systems from AM walkthrough, temp logs, line checks, prep lists, order guides, etc.
• Daily follow-through of BOH systems - It is mandatory that all BOH systems that are created are firmly used to the specification of the Executive Chef
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basisContinually working through R&D process with the Executive Chef to further dishes on the men