Sous Chef/Kitchen Supervisor @ Cajun Cafe - Chicago, IL

Cajun Cafe Chicago is looking to hire an experienced SOUS CHEF. Cajun Cafe Chicago is a southern cuisine catering catering that provides services to the Chicagoland Area.. We are looking to hire a talented manager to help lead our team members to success. If you're hard-working, dedicated and ready to learn, Cajun Cafe is an ideal company for you. Apply now!
 
Pay and Benefits:
$17.00 - $19.00 per hour

Job Type:
Full-time
 
Location:
In The Hatchery @ 135 N Kedzie
 
Job Description & Responsibilities:

• Leads kitchen team in chef's absence
• Development recipes and menus, properly cost out menus using parsley software system
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with executive chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation and plate design
• Coordinates with foh management on supply ordering, budget, and kitchen efficiency and staffing
• Provide quality and detailed presentation to all food items in a timely manner
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
• Identifying dietary specifications, including preparation, execution, and presentation when specified.
• Know and comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
• Prevent the spoilage and contamination of foods by implementing proper sanitation practices while ensuring compliance with policy and health regulations.
• Maintain a clean work station area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, reach-in cooler and prep area.
• Report any maintenance or repairs needed to the Executive Chef.
• Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management.
• 2 years of previous experience in a restaurant and/or culinary experience in a high volume, full service restaurant is preferred.
• Time management and organizational ability required for high quality food production.
• Ability to work with minimal direction or supervision to complete assigned tasks.
• ServSafe or City of Chicago Sanitation License (Requirement)
• Trained in knife skills and basic kitchen equipment usage.
• Able to multitask in a dynamic, and fast paced environment.
• Flexible schedule, able to work mornings, evenings, weekends, and holidays when needed.
• Deliver food to contracted facilities.

 
Covid-19 Precaution:

• Proof of Vaccination Records or Weekly Negative PCR Covid - 19 Test
• Covid Screening Questions
• Frequent Hand Washing Daily
• Temperature Checks
• Wearing Face Masks Correctly Throughout Shift
• Social Distancing

Schedule:

• 6 - 8 hour shift
• Day shift - Night shift
• Monday to Friday
• Overtime
• Weekends
• On call
• Holidays
• Hours may vary

Remote work allowed: No
​
Apply:
Send resume to nancy@industrialcouncil.com