Job Description

Job Description

Job Description

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

We offer our managers the following benefits and perks:

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

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. More information can be found at 

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. Executive Sou 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 Sou Chef builds sales and profits through their behavior, delivering on promises to our team members, Guests, Vendors, and our community. The Executive Sou 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.
• Demonstrate an understanding of business operations and financials
• Monitor and control 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.
• Understand 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.
• Partner with operational management team to interview, hire, onboard, train, schedule, supervise and develop all FOH and BOH hourly employees (including proficient use of online applicant tracking, training and other HR systems and tools)
• Manage shifts which include daily decision making, scheduling, and planning
• Ensure product quality and restaurant cleanliness
• Perform calmly and effectively in a high-volume environment
• Manage on-the-fly requests with ease and poise while demonstrating calmly and effectively in a busy, stressful environment
• Understand POS systems and OpenTable (or other digital/online reservation systems)
• Drive continuous improvement
• Able to take ownership of the business and make sound decisions.
• Meet with guests to plan menus for special occasions to ensure a fantastic Guest Experience.
• Conduct food, beverage and restaurant supplies and track high cost items; place food, beverage and restaurant supply orders; and accept and inspect deliveries
• Work a variety of days and shifts (including early mornings, late nights and weekends)
• Set up kitchen with tools, preparation sheets, and materials to ensure the Team Members have the tools needed to prepare fantastic and safe food.
• Conduct line checks by inspecting, touching, and tasting food items to ensure freshness, proper temperature, and storage and recipe adherence.
• Monitor ticket times and calling for food runners to ensure food is prepared and served in a timely fashion.
• Delegate closing duties, cleaning duties, and maintenance duties to ensure all closing tasks are accounted for to prepare for the next day’s operations.
• Inspect, count, and perform inventory levels of walk-ins, freezers, prep area, coolers, and dry storage.
• Ensure delivery area is clean and safe to receive deliveries.
• Attend training modules for ongoing development.
• Safely and effectively use and operate all necessary tools, utensils, equipment and software (for example, restaurant management software, etc.)
• Effectively communicate in order to perform and follow job requirements in written and spoken direction
• 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
• Perform other related duties as assigned

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