AddressJob Details
Big Delicious Planet, a woman-owned farm-to-table catering company, has an opening for a strong, creative Sous Chef to assist with the success of our catering. Assist our Executive Chef with the kitchen’s daily culinary, operational and administrative tasks. BDP, located in Chicago's West Town industrial area, has an urban farm on 3 adjacent city lots, and has been named the "Greenest Caterer in America." since 2013. Join our team, and enjoy watching our food grow outside the window from your station! This is a special company that caterers beautiful weddings, events and corporate meals around Chicago.
Job entails, but not limited to the following:
- Directly reporting to Executive Chef and owner
- Cooking a wide variety of food in a high volume catering kitchen
- Working offsite and onsite private events
- Preparing and plating tastings for wedding couples
- Assisting Executive Chef with the BDP summer Urban Farm Dinner series
- Assisting with our cafe
- Assisting Executive Chef with recipe creation, costing
- Assisting Executive Chef with ordering and receiving, stocking of food, beverages, disposables and more
- Assisting Executive Chef with overseeing the kitchen staff, quality control, expediting, waste management, cost control, and general organization of kitchen
- Should be able to jump into any kitchen position at any time, have knowledge of menu in full, all prep items
- Fills in for Executive Chef in their absence
- Ensures proper sanitation and safety standards
- Assists Executive Chef with scheduling maintenance of all equipment
- Assists Executive Chef with all hourly staff development, including hiring, training, reviews, and disciplinary actions
- Assists with and ensure our sustainable program is being followed - we compost all food scraps, recycle cooking oil, etc.
- Assists in setting up procedures for staff
- Maintaining open line of communication with management
- Upholding BDP's mission as a thoughtful, creative, sustainable business
Qualifications
- Driver's license - must be able to drive our small vans to event or run errands
- Must have a flexible schedule to work weekends or evenings when needed
- Experience working as a line cook or catering chef for at least 3 years
- Experience assembling, garnishing, plating appetizers & plated meals
- Ability to work overtime when needed
- Ability to work independently
- Creative, confident and strong cooking ability
- Conscientious, fast worker
- Great organizational skills
- Thoughtful, collaborative, cool under pressure
- Awareness of food allergy safety
- Awareness of HAACP standards
- Strong knowledge of sustainable practices
- Knowledge of international cuisines
- Knowledge of locally sourced and international products
- Knowledge of dehydrating, canning
- ServeSafe Sanitation Training
- Computer skills and experience
- Kitchen Spanish a plus
- Physical ability to lift heavy, bulky items of up to 40#, to stand for long periods of time, etc.
A typical day as a Sous Chef would be: Starting with kitchen crew in the mornings, receiving deliveries and making sure product is in for the day. Jumping in daily production where needed and then assisting with orders at the end of the day. When there are events and depending who is working them, the Sous would come in later to work an event at BDP, offsite or at a venue or a residence.
Benefits & Perks
• 50/50 medical insurance at 90 days
• 401k plan
• PTO after 6 months, major holidays off, including the day after Thanksgiving and a week+ around Christmas.
• Corporate donation matching of up to $150
• Free meals
• Tips
Experienced, qualified candidates only, please. We will reach out to schedule interviews with qualified candidates then schedule a stage. This is a great opportunity to work with on sight harvested produce and local farms while practicing and following sustainable food culture.
