A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
Sous Chef Morton's The Steakhouse - 3.9 Naperville, IL Job Details Full-time $65,000 - $72,000 a year 17 hours ago Benefits Disability insurance Health insurance Dental insurance 401(k) Flexible spending account Paid time off Vision insurance Employee discount Qualifications Staff supervision Team supervision Fine dining experience Labor cost analysis Workplace dispute resolution Kitchen cost control Inventory tracking for food cost management Leading team collaboration initiatives Managing kitchen staff Restaurant cost management
Full Job Description Overview:
Morton's the Steakhouse Naperville, IL Sous Chef Join the culinary team at Morton's The Steakhouse in Naperville, a premier dining destination located in the heart of Freedom Commons. Known for its exceptional steaks, fresh seafood, extensive wine selection, and impeccable service, Morton's delivers a classic steakhouse experience in an elegant, upscale setting. As Sous Chef, you'll have the opportunity to lead and develop a talented kitchen team while contributing to the high standards and culinary excellence that have made Morton's an iconic dining brand. If you're passionate about hospitality, quality, and career growth, we invite you to be part of the "Good Life" at Morton's Naperville.
Benefits :
Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid leave Paid time off Monthly discretionary bonus potential
Responsibilities:
Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
Qualifications:
At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1
