Episcope Hospitality continues to be one of the fastest growing and most exciting hospitality companies in America. Founded and overseen by restaurateur David Morton of the Morton’s Steakhouse family, Episcope has legendary culture marked by creativity, passion, quality, and love. The company currently operates in Chicago, New York, Phoenix, Houston, DC area, and Vegas. Episcope offers a unique laboratory environment that encourages learning, ongoing development, and close collaboration with some of the top minds in business, food, beverage, and design. Episcope is now looking for an experienced, passionate Chef de Cuisine to lead our newest Chicago location, DJ’s Great Room.

Located at the base of 920 North Wells, DJ’s Great Room sits at the intersection of the River North, Old Town, and Gold Coast neighborhoods of Chicago. Whether it’s Monday or Saturday, early morning or late night, all-day menus cater to any occasion. Upon entering DJ's, The Anteroom boasts an expansive bar and stunning design. Continue to find the Great Room, a space conducive for entertaining friends, meeting coworkers, or dining with family. DJ’s Great Room is what a neighborhood eatery should be, the best room in the house.

If you have successfully overseen operations at a multimillion-dollar, full-service restaurant; share our passion for food, music, and design; and can deliver contagious hospitality to guests and staff alike, then we would like to talk to you.

The perfect Candidate will possess the following skills and qualifications:

As Chef de Cuisine you will be responsible for overseeing all aspects of the restaurant and executing at or above Episcope's standards. This includes, but is not limited to:

• Living, breathing and teaching the Episcope culture, philosophies and core values as outlined in our training manuals.
• Living up to our shared belief in excellence.
• Scheduling the back of the house, consistent with our policies. The G. M. needs to approve each B.O.H. schedule before posting.
• Scheduling yourself for shifts on the B.O.H. schedule where you will have the highest impact (morning set-up and night shifts). We expect all of our key people to be at the business on the 5-6 busiest shifts each week.
• Scheduling yourself 5 days each week, but not limited to six days due to the needs of the restaurant. Working 50-60 hours per week when necessary.
• Following the 21 non-negotiables of running an Episcope kitchen.
• Ensuring high morale among all Episcope employees, vendors, and affiliates.
• Leading by example; there is no job our leaders will not perform.
• Hiring new B.O.H. staff as needed. Being 100% responsible for their training and their success and tenure. Turnover is very costly.
• Maintaining all safety and sanitation standards for our restaurant.
• Maintaining your personal sanitation certificates as well as ensuring the entire B.O.H. and F.O.H. is certified, knows the standards well, and follows the standards without exception.
• Being the eyes and ears for ownership and management.
• Opening and closing the restaurant per our stated procedures and checklists.
• Holding management team and staff accountable to Episcope Hospitality performance standards.
• Retaining, developing, and creating opportunities for our best performers.
• Participating in strategic planning for current and future Company growth.
• Helping to oversee the entire BOH in regard to food quality, inventory, food ordering, receiving product and upholding all kitchen standards.

Pay and Benefits:

• Competitive wages based on experience.
• Blue Cross Blue Shield Health, Vision and Dental insurance.
• Complimentary dining.
• Paid Vacation.
• 401 K.
• Opportunities to grow within the company.

Job Type: Full-time

Pay: $75,000 - $80,000

More detail about Episcope Hospitality - Chicago part of Episcope Hospitality, please visit example .com

• Competitive wages based on experience.
• Blue Cross Blue Shield Health, Vision and Dental insurance.
• Complimentary dining.
• Paid Vacation.
• 401 K.
• Opportunities to grow within the company.

• Experience overseeing operations at a multimillion-dollar, full-service restaurant.
• Strong leadership and team management skills.
• Ability to maintain high morale among employees.
• Knowledge of safety and sanitation standards.
• Experience in hiring and training back of house staff.
• Ability to manage inventory and food quality standards.
• Strong scheduling and organizational skills.