Sous Chef - Shaw's Crab House

  • Lettuce Entertain You Restaurants (Chicago)
  • Chicago, IL, USA
  • Aug 06, 2022
Full time

Job Description

Shaw s Crab House is two restaurants in one - a jazzy, sophisticated seafood restaurant and a carefree, lively oyster bar. Featuring a fantastic selection of seasonal crab, top-grade fish and shellfish, several varieties of just-shucked oysters and inventive sushi and sashimi combinations, Shaw s is a classy spot known for their quality food. All of the seasonally fresh fish is chosen with consideration for the environment and often comes from fishing families Shaw s knows personally. That s not to say meat lovers aren t catered to as well. Hand-selected USDA prime steaks are also on the menu - satisfying every taste out there. Shaw s also takes pride in the depth and breadth of its wine list, organized for easy selection by taste characteristics.

Caring. Creative. Careers.

Join the Lettuce Entertain You team! Our 100+ restaurants are nationally recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth. If you want a career at a progressive company with a long-standing commitment to people, join our caring and creative team.

EOE. We participate in E-Verify / Participamos en E-Verify

Sous Chefs are responsible for running back of house (BOH) operations and shifts, including supervision of kitchen, dish and all other BOH teams as well as the preparation, presentation and service of menu items.

Essential Functions

Run BOH shifts and ensure effective and efficient BOH shifts and operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams
Ensure proper food storage, quality and presentation standards, including temperature controls
Partner with GM and/or designated managers/chefs to create prep lists throughout the day and assign production duties to BOH employees in order to ensure that preparation quantities support forecasted business levels
Meet with GM and/or designated managers/chefs throughout the day to ensure production standards, staffing levels, and specials
Perform regular line checks throughout the day to ensure quality of all menu items
Assist the GM and/or chef with daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
Purchase and order food product and supplies for the restaurant including daily product order
Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures
Assist with tracking and controlling food cost
Ensure effective communication of food production and timing issues, needs, and special requests between front of house (FOH) and BOH
Understand and follow the food allergy procedure and special orders/restrictions
Ensure BOH repair and maintenance needs are addressed
Partner with GM and designated managers/chefs to interview, hire, onboard, train, supervise and develop all BOH employees and teams as needed
Partner with GM and/or designated chef to monitor, address and document individual BOH employee performance through recognition, coaching and, when necessary, disciplinary action up to and including employment termination as needed
Partner with GM and/or designated chef to schedule, conduct and document formal employee performance reviews as needed
Monitor and ensure the restaurant and the BOH teams compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements (including but not limited to safety and sanitation regulations) and represent the restaurant and Company in interactions with legal and regulatory authorities
Proficiently perform functions listed in job descriptions of direct reports and their teams
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel as needed
Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, knives, etc.)
Effectively communicate in order to perform and follow job requirements in written and spoken direction
Multitask calmly and effectively in a busy, stressful environment
Work in a confined, crowded space of variable light, noise and temperature levels
Move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
Stand and walk for an entire shift and move safely through all areas of the restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

Partner with GM and/or designated managers/chefs to conduct periodic kitchen, dish and all other BOH team meetings
Partner with GM and/or designated managers/chefs to regularly review and maintain recipe books
Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
Model and promote teamwork across all teams
Use tact and good judgment when dealing with challenges pertaining to guests, vendors and employees, and respond with patience and courtesy
Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
Other duties assigned as needed

INDMANAGE