We have an incredible opportunity for a dynamic, energetic, and eager Sous Chef in Des Plaines, IL! About DO & CO We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations. Responsibilities: Manage day-to-day Kitchen operations and culinary team in an assigned area. Performs daily cleaning functions of all production and non-production areas as required by necessity. Examine the freshness of ingredients and participate in food tastings. Standardize Production Recipes to ensure consistent quality. Ensure there is no shortages or discrepancies in products or ingredients and inform the Executive Chef accordingly. Participate in the growth of overall catering: Cost, Quality, Presentation and Innovation. Ensure production processes, quality standards and deadlines are met. Ensure products meet the meal specifications and the utmost quality standards at all times. Support the Executive Chef with Catering Proposals, creativity, cost control, reports, schedule. Ensure availability of kitchen personnel based on business needs. Ensure that appropriate Maintenance and Safety Standards are followed and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintain Culinary Excellence Standards Train, motivate and manage kitchen personnel and supervise culinary activities as assigned. Supportive Functions In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of DO&CO. Identify new culinary techniques and presentations. Train, Manage, develop, guide and appraise the performance of culinary team. Responsible for understanding the company’s business, goals, culture and challenges. Guarantee credibility to the culinary functions through professional qualifications, experience, leadership, and highest levels of efficiency. Analyze trends, root causes and look for opportunities to improve work environment Ensure compliance with all policies, practices and regulations Provide coaching and trainings to support staff Conduct meetings with Union Representative as needed Create and maintain reports as requested by and for management Qualifications: Excellent interpersonal skills that build trust and instill confidence. Detail-orie
