Boka Restaurant Group and Executive Chef Chris Pandel are currently seeking a Sous Chef to join the team of Cira, an all-day restaurant located on the ground level of The Hoxton Chicago!
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/
About Cira: Cira is a warm and welcoming all-day restaurant and café within The Hoxton Chicago lobby where Chef Chris Pandel pays tribute to a diverse range of flavors and culinary practices. Cira’s shareable menu is born of the 21 countries that touch the Mediterranean Sea and showcases Chef Pandel’s heartfully-crafted cuisine, effusive goodwill, and soulful approach to hospitality.

QUALIFICATIONS:

• Open availability - days / nights / weekends / holidays
• Hotel/large-volume restaurant experience is a plus
• Ability to manage more than 10 people
• Willingness to collaborate within a high volume, guest-forward hotel environment that supports a variety of chef-driven concepts
• Demeanor and presentation to work in an open kitchen
• Willingness to learn about Mediterranean cooking through both its provenance and a classic cooking foundation.
• Enjoys line cooking and is flexible as the needs of the restaurant change daily.
  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! Please reply with a copy of your resume AND a cover letter detailing why you’d be a great addition to our team!
  More detail about Cira part of BOKA Restaurant Grou

• Reporting directly to the Executive Chef and 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. Fill in for hourly employees when necessary to minimize labor costs
• 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
• Creating new menu items 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
• Completing and maintaining inventories
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
• Continually working through R&D process with the Chef team to further dishes on the menu