Job description

ATHENA Consulting encourages the full range of diverse and talented candidates to apply for this position. We are committed to building an open, fair, and inclusive workplace for ourselves and our clients allowing for creativity, innovation, and collaboration.

This position report to the Director of Culinary Services with responsibilities to include purchasing, inventory control, scheduling and managing culinary staff, food safety program, cost of goods accountability, labor management, food production and quality control.

Major Responsibilities

· Create the production schedule to meet business demands

· Lead, plan and execute Restaurant and Concession Operation

· Recipe development

· Continually manage, monitor and seek labor efficiencies to reduce costs, improve product output and enhance overall guest experience

• Maintain and manage Union culinary and stewarding personnel to meet labor and production objectives

· Inspect recipe compliance and quality control are met throughout the production process

· Maintain health department score of 90 or above and the client's 3rd party audit score of 95 or above

· Maintain food costs and budget goals

· Attend internal event-related meetings and relay immediate changes to other internal departments

· Coordinate with Restaurant Director to verify and reconcile production and sellable items

· Carry out supervisory responsibilities in accordance with company policies and applicable laws

· Maintain brand standard for operations to include LaBrea, Starbucks, 23rd Street Café and company’s internal brands

· Support, train and implement company’s sustainability objective and goals

· Develop a solid understand and comply with unit’s Collective Bargaining Agreements

Education and/or Experience

· High School Diploma or equivalent (i.e. GED)

· Minimum of 4 years as a Sous Chef in a high volume location and or Culinary Degree

· Prior experience in a Union environment a plus

· Strong Computer literate (i.e. Word, Excel, PowerPoint, Access)

· Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues

· Physical demands including walking and standing 8 to 10 hours

Job Type: Full-time

Pay: $55,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Night shift
• Weekend availability

Ability to commute/relocate:

• Chicago, IL: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• What is the most amount of dishes that you have serve in a day

Experience:

• Sous Chef: 2 years (Preferred)
• High Volume Kitchen: 1 year (Preferred)

Work Location: One location

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