Market Chef

Summary:

• Oversee and supervise kitchen in all phases of food storage, production, purchasing, requisitioning and sanitation
• Ensure that all areas of the kitchen are ready for projected daily business
• Drive each shift to maximize production
• Handle personnel questions as they occur
• Be part of a team that wants to create a dining experience that is on par with the club culture
• Drive to help us all get better at what we do and to contribute to the greater good of our team
• Have a passion for reaching for excellence with the idea that we can always do better
• Must be willing to take on other areas as a team player at all times
• Be open minded to different approaches and feedback
• Help our community to live well
• Starting rate: $70,000-80,000 annually

Essential Functions:

• Opening/Closing
• Performs opening, closing and side work duties as instructed and according to club guidelines
• Daily Operations
• Give direction in all areas of the kitchen including dish, prep, receiving, cooks and culinary supervisors
• Learn and practice our Mission and Core Values
• Ensure proper DOH protocols for hot holding, cold holding and labelling
• Ensure all Walk-ins are cleaned and organized throughout each shift
• Prepare food to specification of the operation
• Must be able to work and keep calm under pressure
• Ensure freshness and quality of all menu items
• Supervise line production at necessary times (expedite service)
• Cooperate with front of house manager to ensure best possible service for the Members
• Maintain Floor Operations
• Ensure all areas are ready for service
• Menu planning and execution within budgetary guidelines
• Management of Staff
• Supervise all hourly staff daily. Focus on specific outlet assigned for any given day
• Resolve employee issues in conjunction with EC, HR and F&B Director
• Assign, direct, or change job assignments as necessary
• Verbal counsel and discipline employees; recommend any formal discipline to EC and F&B Director
• Review employees as needed: 45-day, 90-day and annual reviews
• Maintain proper Payroll protocols
• Lead and inspire daily
• Other Job Functions

All other job duties as assigned by management. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee.

Requirements

• Previous experience in Purchasing and Receiving for a multi-function F&B operation
• 5+ years of supervisor or lead cook experience in restaurant, hotel or country club settings
• Maintain proper food certifications specific to Chicago Laws
• Ability to be a leader with a desire to educate and empower team members, creating accountability standards
• Strong attention to operational and administrative detail
• Exemplary interpersonal communication skills
• Team player with enthusiastic outlook and creative mind
• Ability to work well with others and be open to change and growth
• Understand the idea of diversity, inclusion and belonging as part of our culture at EBC
• Be able to contribute daily to improving or modifying our offerings
• Contribute to long-term culinary strategy and growth
• Huge understanding that there is no line between front and back of house. We are all working for the same result. To take care of our members on a daily basis
• Ability to be available for holidays and weekends. Flexible with schedule
• Must be able to lift 50lbs
• Must have the ability to stand for prolonged periods of time