O'Toole's of Libertyville

Position: Executive Sous Chef

Duties and Responsibilities:

  • Manage all kitchen and dish personnel, and communicate with front of house management on behalf of the kitchen.
  • Plan and execute daily specials and daily menu offerings such as soup of the day, quiche of the day, etc.
  • Control the food inventory and order new product when needed.
  • Assist the Executive Chef in the process of hiring and firing kitchen staff.
  • Discipline kitchen and dish employees when they have violated established codes of conduct and procedures.
  • Contribute to the creation of the seasonal menu by identifying which items have been successful or have failed and offer replacement ideas.
  • Coordinate with the Special Events Coordinator to plan the menu for private events and parties.
  • Work the Expo position if there is no Front of House employee assigned to the task.
  • Plan and implement procedures in the kitchen relating to personnel and menu items.
  • Complete all daily paperwork and ensure that kitchen staff are completing their daily assignments.
  • Man various positions and stations in kitchen as needed.
  • Adhere to all O’Toole’s Pub Group policies and the code of conduct.
  • Follow any and all tasks assigned by the Executive Chef for the advancement and success of the company.

This position requires:

– An Associates Degree or Higher (Bachelor’s Preferred)

– Minimum 2 years experience as a Sous Chef in a high volume restaurant

– Leadership skills to guide a team of experienced line cooks

– Creativity in menu development and presentation

– Diligence and Attention to Detail

If you possess the skills needed for this position, we want to speak with you! Join the team at a well established restaurant group and be recognized!

Compensation: Competitive Salary plus Benefits Package

Job Type: Full-time

 

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