Chef de Cuisine - Chicago Professional Sports Team

Chef de Cuisine - Chicago Professional Sports Team

Chicago, IL

For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.
 

REPORTS TO: Catering and Events Executive Chef
TYPE: FULL TIME
FLSA: EXEMPT

POSITION SUMMARY: This position acts as the dedicated CDC to support dining needs for a Chicago Professional Sports Team. As an employee of One Off Hospitality, this position reports into our Catering and Events division and will be responsible for the overall menu planning and execution as you work in conjunction with our Executive Chef. Effectively manages an onsite staff of 6-8 team members and works onsite.
 

Requirements

Essential Duties & Responsibilities
The essential functions include, but are not limited to the following:

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Develops systems related to the culinary needs for the Chicago Professional Sports Team that promote excellence and quality outcomes
• Coordinates with the team’s nutritionist to align with performance and nutrition objectives
• Motivates culinary team in a positive and empowering style that promotes culture aligned with One Off Hospitality Mission and Core Values
• Manages BOH payroll edits and ensures all is correct by payroll processing time
• Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to the menu planning process to ensure food cost goals are met
• Ensures that the prep and execution of menu is seamless
• Must be the lead food safety expert (ensuring that the facilities are meeting the requirements of Chicago’s Health Department)
• Communicates directly with FOH liaison to make operational needs are met, staff food knowledge is complete and restaurant facilities are maintained
• Communicates specials, dietary concerns and executed to special dietary requirements
• Resolves complaints from guests in a polite, friendly manner always making sure to listen and reply in a professional manner
• Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary, because of an unexpected absence or extra volume (may also have to work the line in slower seasons or off-peak times)
• Responsible for BOH schedule and scheduling employees to meet needs of the Team’s culinary program
• Maintains composure under pressure
• Effectively communicates with relevant leadership to communicate issues or items needing attention

Minimum Qualifications (Education, Experience, Skills)

• Culinary school or equivalent work experience 
• Minimum 5 years of BOH management experience
• ServSafe Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day 
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

Perks and Benefits

• Employer monthly contribution to medical insurance; 4 major plan options
• Optional vision, dental, accident, short term disability, long term disability, hospital indemnity, critical illness, FSA, HSA, identity theft protection, tele-medicine, pet insurance
• Paid parental leave
• PTO
• Paid Sick Time
• Employer Assistance Program
• 401K with employer match

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.