A multi-concept location featuring an all-day eatery and cocktail bar in Logan Square is looking for a Full-time Chef de Cuisine. We will be offering an elevated Brunch, Lunch, and Dinner service 7 days a week. Our Chef de Cuisine will be a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment, and processes. We hope that you’re an operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create.

Main Duties:

• Lead by example and alongside the Culinary Director to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special requests, dietary restrictions, and following allergy procedures.
• Maintain Health and Safety standards.
• Establish professional relationships with the team and provide educational opportunities to teach and develop skills in other areas of the business.
• Influence processes to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served.
• Manage staff schedules, payroll, kitchen setup/breakdown, production, prep, and ensure staff wear proper uniforms as well as disciplinary procedures are followed when applicable.
• Instill teamwork and synergy between the front and back of house staff through proper communication and delegate tasks to ensure smooth service and kitchen operations.

Requirements:

• Minimum of 3-4+ years’ experience working in a similar volume-based restaurant.
• Culinary trained and professional who is passionate and curious to develop and grow as a Chef.
• Experienced managing P&L’s, labor, purchasing, vendors, and quality control while providing results in revenue.
• Must possess consistent and stable work experience and encompass the desire to operationally support the business as an individual contributor and leader.
• Must encompass Food Serve Safe certification and have experience with local sanitation regulations.
• Well-versed and timely email etiquette as well as written and verbal communication.
• Experienced in training and leading teams as well as production of large quantity food; preparation and excellent knowledge of quality food operations.

More details about Stay Cafe part of NPK Hospitality, please visit example .com.

• Health and Safety standards maintained.
• Educational opportunities to teach and develop skills.
• Teamwork and synergy encouraged between front and back of house.

• Minimum of 3-4+ years’ experience in a volume-based restaurant.
• Culinary training and professional development.
• Experience managing P&L’s, labor, purchasing, and vendors.
• Food Serve Safe certification and knowledge of local sanitation regulations.
• Strong written and verbal communication skills.
• Experience in training and leading teams.