We are hiring an Executive Sous Chef for the Guinness Open Gate Brewery in Chicago's Fulton Market!

Candidate will ideally have 3-5 years of experience in a high-volume, full-service restaurant.

Salary: $80,000.00-$83,000.00 annually

Location: On-site

FLSA Status: Exempt

About Guinness:

The Guinness brand was established in 1759, when Arthur Guinness signed a 9,000 year lease on St. James's Gate Brewery in Dublin. Brewed using four main ingredients, water, barley (malted & roasted), hops and yeast, Guinness is the world's most popular stout brand. The iconic beer is brewed in 49 countries worldwide and sold in over 150 with almost 9 million glasses of Guinness beers enjoyed every day around the world. The most GUINNESS beer is sold in Great Britain, Ireland, USA, Nigeria and Cameroon.

About The Guinness Open Gate Brewery:

The Guinness Open Gate Brewery (or OGB for short) is the innovative and experimental arm of one of the world’s most beloved breweries. The original location was opened to the public in 2015, on the Dublin site that had been home to Guinness’s Product Research Unit, which was founded in 1904. In 2018, the first U.S. location was launched in Baltimore, MD, becoming the first stateside Guinness brewery in more than 60 years. The OGB focuses on creating new and innovative beers, serving unique and global cuisine alongside those beers, and highlighting the spirit of community, inclusivity, and hospitality that are the hallmarks of the Guinness brand.

Executive Sous Chef Description:

The Executive Sous Chef has overall responsibility for culinary operations and identifies priorities for each shift focusing on food quality, cleanliness, sanitation, and running all production. The Executive Sous Chef coordinates activities of and directs training of chefs, food production and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service. The Executive Sous Chef builds sales and profits through their behavior, delivering on promises to our team members, Guests, Vendors, and our community. The Executive Sous Chef manages costs, builds Team Membership, and maintains accountability for achieving success in these areas.

Executive Sous Chef Essential Functions:

• Maintains friendly, efficient, positive customer service attitude toward customers, clients and co-workers while creating memorable dining experiences by exceeding guest expectations.
• Implements and executes established company policies, guidelines and procedures for all food and supplies purchased to achieve highest quality/price value and budget objectives.
• Demonstrates an understanding of business operations and financials.
• Monitors and controls food, beverage, and labor costs using established methods to meet goals for the restaurant.
• Develops recipes and devises special dishes. Reviews menus and analyzes recipes to determine food, labor and overhead costs and assigns prices to menu items.
• Understands flavors, aromas, and characteristics of food ingredients.
• Supervises production and other personnel and coordinates their assignments to ensure economical and timely food production while coaching, leading and developing the restaurant team.
• Understands company goals and objectives for providing outstanding guest service and accomplishes those goals through effective communications, training, coaching, and education.
• Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in prescribed manner and to control costs.
• Tests cooked foods by tasting and smelling them.
• Maintains established systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal regulations.
• Partners with operational management team to interview, hire, onboard, train, schedule, supervise and develop all FOH and BOH hourly employees.
• Manages shifts which include daily decision making, scheduling, and planning.
• Ensures product quality and restaurant cleanliness.
• Performs calmly and effectively in a high-volume environment.
• Manages on-the-fly requests with ease and poise while demonstrating calmly and effectively in a busy, stressful environment.
• Understands POS systems and OpenTable (or other digital/online reservation systems).
• Drives continuous improvement and takes ownership of the business to make sound decisions.
• Meets with guests to plan menus for special occasions to ensure a fantastic Guest Experience.
• Conducts food, beverage and restaurant supplies and tracks high cost items; places food, beverage and restaurant supply orders; and accepts and inspects deliveries.
• Works a variety of days and shifts (including early mornings, late nights and weekends).
• Sets up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
• Conducts line checks by inspecting, touching, and tasting food items to ensure freshness, proper temperature, and storage and recipe adherence.
• Monitors ticket times and calls for food runners to ensure food is prepared and served in a timely fashion.
• Delegates closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspects, counts, and performs inventory levels of walk-ins, freezers, prep area, coolers, and dry storage.
• Ensures delivery area is clean and safe to receive deliveries.
• Attends training modules for ongoing development.

• Bonuses
• Medical Insurance
• Vision and Dental Coverage
• Domestic Partner Coverage
• Paid Time Off
• 401(k)

• 3-5 years of experience in a high-volume, full-service restaurant.
• Strong understanding of business operations and financials.
• Ability to manage food, beverage, and labor costs.
• Experience in developing recipes and analyzing food costs.
• Skills in coaching, leading, and developing kitchen staff.
• Knowledge of OSHA regulations and other safety standards.
• Capable of performing in a high-volume environment.
• Proficient in POS systems and restaurant management software.