Find & Apply For Chef Jobs in Carol Stream, Illinois

Join our Dining team at Covenant Living at Windsor Park as a Sous Chef in Carol Stream, IL. Covenant Living at Windsor Park is a continuing care retirement community (CCRC) within the not-for-profit Covenant Living organization. Covenant Living Communities and Services focuses on our employees' entire wellbeing, offering professional development opportunities, career growth and robust total rewards. Our benefits package includes medical, dental and vision insurance, 403b with 3% employer match, paid time off, and much more! The Sous Chef oversees daily culinary operations and supervises production of daily specials while delegating tasks, spot-checking product for quality, and assisting on the line during peak service times. The Sous Chef assists the Executive Chef in all phases of planning, ordering, inventory, and food preparation. The Sous Chef assumes full responsibility of all culinary operations in the absence of the Executive Chef.

ESSENTIAL RESPONSIBILITIES

Food Production, Menu Development, and Delivery:

Assist with menu development and implementation including creating daily and weekly specials, updating always available menu when appropriate, creating special event menus, such as for catering menus and holiday parties. Ensures that high quality food items are creatively prepared and presented. Ensures efficient, cost-effective operation and profitability of food production. Consistently maintains and checks standards for quality, cost, eye appeal and flavor. Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met. Supports the management of cost controls and control expenditures for the kitchen as well as procurement of kitchen equipment and supplies with guidance from Executive Chef. Resourcefully solve any issues that arise and seize control of any problematic situation. Prepares and serves foods for therapeutic diets according to planned menus. Assists in serving meals, following member's diet and food preferences using proper portion sizes. Participates actively in planning/preparing special occasions and theme meal days. Assists in the preparation, portioning, garnishing, presentation, and safe storage of food. Estimates food consumption to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal.

Mentoring Staff:

Acts as liaison between Executive chef and all back of house employees including sous chefs, lead cooks, line cooks, dishwashers, and dietary aides. Conduct pre and post shift walkthroughs with staff to identify compliance with station management, cleanliness and organization, proper inventory levels. Assist with enforcement of all food safety policies and procedures.

Kitchen Compliance and Sanitation:

Ensures compliance with all federal, state, and local regulations and policies and procedures (e.g., HACCP, quality assurance, safety, operations, ServSafe, personnel). Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards. Understands, complies, and promotes all policies regarding residents' rights. Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents. Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating. Ensures proper storage of foods and supplies and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks. Ensures that kitchen, equipment, and storage facilities are sanitary, neat, and organized. Attends in-services as required by corporate, state, and federal mandates.

EDUCATION AND WORK EXPERIENCE

Required Degree :

High school diploma

Preferred Degree :

Culinary Arts Degree Certificate(s): Required to have current and approved sanitation certification or obtain certification within 6 months of hire. Safe Food Handling certification.

Experience:

Minimum of three years lead experience as a Sous Chef or equivalent role at a high-volume restaurant. 5+ years' experience managing high volume and fast paced commercial kitchens. 3 + years' experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred.

Job Type:

Full-time Pay:

$24.84 - $36.84 per hour

Benefits:

403(b) Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person