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Form of workJob Description
4 Star Restaurant Group is a Chicago based Restaurant and Hospitality group that operates different from scratch full service restaurants. Our portfolio includes The Smoke Daddy (in Wicker and Wrigley), The Perch, Remington’s, Crosby’s Kitchen, Ella Elli, Frasca, and Tuco & Blondie. People are our focus and our guests are our priority. It is All about our Guests.
Our #1 goal at 4 Star Restaurant Group is to provide an exceptional dining experience at a reasonable price. We are a Chicago-based restaurant company with a commitment to genuine hospitality and exceptional food. We are dedicated to providing an extraordinary work environment, being a responsible partner in our communities, and upholding our core values on every shift, every day.
Core Values: Professionalism, Positive Attitude, Guest First, Quality/Excellence, Teamwork, Integrity
Overview:
Our Sous Chefs (Sous) are a crucial part of our operations team, and critical to driving high standards in food quality, cleanliness and organization, financial results, culture, and hospitality. They are energetic, experts in the hospitality industry, and care about their teams. The Sous is responsible for the daily oversight, training, and development of the BOH hourly team at their restaurant. Working directly with their Executive Chef and management team, they will set a tone of professionalism, teamwork empowerment, and excellence for the team members.
Primary Responsibilities:
- Lives and teaches the Core Values daily
- Always Lead by Example
- Promotes and instills the 4 Star Restaurant Group’s standards
- Available to work: days, nights, weekends, and Holidays
- Works with Executive Chef to evaluate hiring needs
- Performs hourly training in their restaurants
- Executes plans for continued education of team members at the direction of their Executive Chef and General Manager
- Leadership and Development Communicated with co-managers on the team Direct communication with the restaurant, managers, and team members
- Follows communication from any department head that impacts BOH operations. Properly and promptly communicated down to co-manager and hourly team
- Participate in weekly manager meetings with the co-managers to go over any relevant information regarding metrics/targets, operational opportunities, or company initiatives
- Schedule and participate in evaluations for all BOH managers
- Identifies operational issues and presents solutions to Executive Chef
- Always puts guests first
Financial
- Executes sales building initiatives and strategies
- Work with the Management team to build cost control habits
- Reviews budgets for their location and understands areas of focus for financial goals. Including, but not limited to, food costs, labor, chemicals, and restaurant operations
- Respond to sales forecasting and execute action steps from the Executive Chef
- Inventory counts and variances.
- Ability to order against a par list
- Show the competency to proactively follow up on financial targets and metrics
Operational
- Understand, and embrace operational changes to make sure they are communicated and executed with the highest standard
- Ensure everyone on the team is using and maintaining all operational systems developed and implemented by 4 Star Restaurant Group – it is never ok for anyone in operations to alter/change/delete/add anything to any system created by the company
- Demonstrates the ability to handle HR issues and create an exceptional work environment. Uses Executive Chef/General Manager to document and resolve issues
- Fully understands and complies with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the location, team members, and guests
- Maintains a cleaning and maintenance schedule of the Kitchen Participates in quarterly BOH building audits and works with the team to address in a timely manner.
- Kitchen presence as a Coach. Move, observe, and coach. Works to create solutions to issues.
- Able to perform all hourly positions. May be asked to step in during emergencies or due to sales volume Encourage guest feedback and uses it to present opportunities to improve food quality and execution Expedite during volume. Evaluate and address food quality. Drive ticket times in the kitchen to make sure our targets are met
Qualifications:
- 2-5 Years of Sous Chef experience in a similar fast paced environment
- Extensive line cook experience in a similar environment
- Desire to learn and develop as a business operator
- Effective communicator, verbally, written, and electronically
- Basic understanding of restaurant technology. Microsoft Office, Inventory Management, POS data reporting, and employee onboarding
- Up to date on all City and State Food Handler Certifications
- Must be passionate about hospitality and taking care of the guest, must be passionate about people development, and must be results driven
Work Environment/ Physical Demand:
Must be able to stand for full shift.
Must be able to lift at least 50 pounds
Must have good hearing for accurate communication with guests
Must be able to use hands and fingers to handle and feel objects, tools controls, and type
Must be able to work in areas of loud noises Required to frequently reach, bend, stoop, and carry
Must be able to work in both warm and cool environments; indoors and outdoors
Must be able to tolerate potential exposure to allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.
This is not an all-inclusive list of job-related responsibilities, duties, skills, efforts, requirements or working conditions. While this is intended to be an accurate reflection of the current job, 4 Star Restaurant Group reserves the right to revise the job or to require that other or different tasks be performed as assigned.
4 Star Restaurant Group 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.
