Sous Chef

-Responsible for maintaining all menus and recipes used in the restaurant. -Responsible for the preparation, presentation, execution, production, and service of these menu items. -Responsible for maintenance of food cost, variable labor cost, and BOH supply costs along with all related budgets as assigned by Chef, as well as all related systems. -Act as “acting chef” of the kitchen in the Chef’s absence with all the responsibility that comes with it.

Also hires, disciplines, and develops all kitchen staff. -Oversees upkeep of all systems, inventory, and sanitation practices per the City of Chicago Health Department. -Responsible for the overseeing of and training of all BOH staff.