Job Description
CULINAIRE, a Compass Group USA company, is hiring a high energy, highly creative professional SOUS CHEF / CHEF DE CUISINE to coach, mentor, supervisor and train an amazing team at the Museum of Contemporary Art located in downtown Chicago.
This leadership position will work with the Executive Chef and Marisol Team, along with the catering team to bring exceptional high quality and creativity to exceed the guests’ expectations.
CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, restaurants, performing theaters, special event venues, and privately owned zoos. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as top priority, and to our client to provide top quality food products and service to our customers and guests.
CULINAIRE offers our associates through Compass an entrepreneurial atmosphere with continued growth and leadership opportunities, along with a competitive base salary. Our benefits include AD&D, dental, disability, identify theft, legal services, life, company sponsored medical, pet services, and vision, along with a lucrative 401K company match and many other perks.
A few important responsibilities:
- Supervises, coordinates and participates in activities of the culinary team and other kitchen personnel
- Oversees restaurant operations and assists with banquet and catering functions when necessary
- Recognized as the technical expert, teacher and trainer for this operation and the culinary team
- Coordinates food purchasing with the Executive Chef, establishes food cost controls and offers solutions
- Ensures quality, consistency and creativity are at the highest level while maximizing the operations personnel and resources
- Innovation and creative culinary talent
Technical requirements include:
- Creative and innovative culinary skills while meeting financial goals
- A teacher of the importance of consistency in preparation and presentation
- Thorough knowledge of safe food handling and preparation techniques
- Instill safety and sanitation habits in all associates
- Current and cutting edge on new products, presentations, and technical execution
- Strong inventory and cost control with an understanding of finding solutions
- 8 years of culinary experience with no less than 3 years managerial role at a high-quality operation
Leadership requirements include:
- Proven leadership to associate with achieving goals while maintaining a high expectation to standard around quality and presentation
- Communicates goals and expectations and inspires associates to achieve goals and advance their careers
- Build positivity, morale and spirit
- Demonstrate ability to lead by example
- Participative management style, and lead by example
- Instill a guest service attitude in the culinary team
Managerial and Business skills include:
- Clear and concise written and verbal skills.
- Heavy client interaction required
- Excellent organizational and time management skills
- Basic knowledge of Microsoft Word, Excel, Google Drive and E-mail
- ServSafe Certification a plus, or Manager’s Food Handler’s Certification required
Culinaire is a drug free environment, EOE and E-Verify Employer.
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