The role is for a highly skilled and passionate Sous Chef at The new Reserve Club in Fiserv Forum. This position requires strong leadership, creativity, and a commitment to excellence in every aspect of the culinary experience.
The Sous Chef plays a pivotal role in upholding the highest standards of food quality, presentation, and operational excellence. This position oversees the production and composition of a wide variety of dishes, ensuring strict adherence to established recipes and Levy standards with meticulous attention to detail. The Sous Chef is also responsible for maintaining a clean, organized, and compliant kitchen environment, in line with all safety and sanitation regulations. Additionally, this role contributes to creating memorable guest experiences through warm, attentive, and professional interactions.
Key Responsibilities:
Manage all aspects of kitchen operations, including menu planning, inventory, and staff supervision, while reports to the Executive Chef.
Lead and mentor kitchen staff, ensuring consistent execution of dishes and adherence to recipes and presentation standards.
Always maintain cleanliness and organization of the kitchen and workstations including shared equipment and/or workstations.
Oversee food preparation and production during service, ensuring high quality and timeliness.
Collaborate on menus, incorporating innovative trends and guest preferences.
Manage inventory levels while ordering and cost control.
Train and develop line cooks and prep staff to uphold culinary excellence.
Food safety knowledge while ensuring proper food handling, storage, and sanitation procedures.
Effectively communicate with Executive Chef, kitchen staff, and front-of-house team to ensure timely service.
Provide tableside interactions with guests, showcasing culinary expertise and enhancing the dining experience with enthusiasm and professionalism.
Great work ethic with sense of urgency.
Be able to adapt to high-pressure situations and busy service periods, requiring cooks to maintain composure and efficiency.
Qualifications:
Minimum 3–5 years of experience in a fine dining kitchen, with at least 1–2 years in a supervisory role.
Culinary degree or equivalent professional training preferred.
Ability to write and cost out recipes.
Managing P&L's, labor, purchasing, and quality control, is preferred.
High level of computer literacy.
Strong leadership, communication, and organizational skills.
Strong culinary skills and knowledge of various cooking techniques, cuisines, equipment, and procedures.
Ability to work collaboratively in a team-oriented kitchen.
Passion for high quality food, elevated presentation, and warm hospitality.
Professional demeanor, well-groomed appearance and commitment to warm hospitality excellence.
ServSafe or equivalent food safety certification.
Flexible availability to include evenings, weekends and holidays.