Aba is a Mediterranean restaurant originating from Chicago s historic Fulton Market District. The menu features Chef CJ Jacobson's lighter style of cooking with influences from the Mediterranean, including Israel, Lebanon, Turkey, and Greece.
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Executive Sous Chefs are responsible to lead and direct back of house (BOH) operations; lead and supervise BOH team; and ensure effective and efficient BOH operations including but not limited to the preparation, presentation and service of menu items.
Lead, direct and ensure effective and efficient BOH operations including but not limited to food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising kitchen employees
Provide guidance and leadership to hourly and management teams while fostering our Culture of Caring
Track and control food cost, and purchase and order food product and supplies for the restaurant including daily product order
Ensure proper food storage, quality and presentation standards, including temperature controls
Ensure repair and maintenance needs are met and/or communicated to designated manager
Partner with General Manager (GM) and/or designated managers/chefs to create prep lists throughout the day; and assign production duties to BOH staff in order to ensure that preparation quantities support forecasted business levels
Perform regular line checks throughout the day to ensure quality of all menu items
Partner with GM and/or designated managers/chefs for daily walk-through inventory to assess maintenance needs, sanitation issues and supply levels of food and goods, and accept and inspect deliveries as needed
Monitor BOH employee sidework and ensure BOH employees comply with all sanitation/safety guidelines and procedures
Ensure effective communication regarding 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
Review and maintain recipe books in partnership with designated partners, chefs and/or managers, and communicate menu/recipe changes to staff
Partner with GM and management team to interview, hire, onboard, train, schedule, supervise and develop BOH hourly employees
Monitor, address and document individual employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination
Maintain proficiency in job functions of all BOH positions and provide active back-up support when business needs require
Monitor and ensure the restaurant and the team s 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
Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites as needed
Travel overnight occasionally 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 under pressure
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
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
Organize and conduct periodic informational seminars for employees
Proficiently use and operate all necessary tools (including but not limited to knives) and equipment
Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook
Other duties assigned as needed.