Sous Chef

UNA Hospitality is seeking a Sous Chef for Bistro Monadnock a 120-seat modern French Bistro inspired by the restaurants and cafes of France - located in the heart of Chicago’s iconic South Loop area. Our ideal candidates are strong, poised leaders who can perform calmly and effectively in a fast-paced, deadline-driven environment, share our passion for genuine hospitality and create memorable experiences with food and beverage.

If you feel you meet the below requirements, please respond with a copy of your resume and a cover letter detailing why you would be a great addition to our team.

• Must have management experience in a systems-based, full-service, high-volume, scratch-kitchen restaurant setting.
• Must have experience maintaining food cost goals by demonstrating a proactive awareness of station par levels, food rotation, proper labeling, and waste management.
• Keeps Executive Chef promptly and fully informed of all problems or unusual matters of significance.
• Ensure that the kitchen operates at a high level of operational integrity while meeting our quality standards.
• Be proficient on every station and work stations when necessary.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish a working schedule, and assess staff’s performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Must have an ANSI-accredited Certified Food Protection Manager (CFPM) or SERV Safe Food Handler Certification.
• Culinary school graduate degree preferred but not required.