EXECUTIVE SOUS CHEF

CULINAIRE is hiring a highly energetic, highly creative,EXECUTIVESOUS CHEF,to coach, mentor, and work with the amazing team at the Museum of Contemporary Art, located in downtown Chicago. In addition to incredible catering and event space, the Culinaire team is proud to partner with James Beard winner Jason Hammel, at the “Bib Gourmand” winning restaurant, Marisol, which is located inside the MCA, This leadership position will work with the Executive Chef and the Marisol Team to bring exceptional high quality and creativity to catering and the restaurant. CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, restaurants, performing theaters, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety, and success as top priority, and to our client to provide top quality food product and service to our customers and guests. CULINAIRE offers our associates an entrepreneurial atmosphere with continued growth and leadership opportunities along with a competitive base salary and commission structure. Our benefits include AD&D, dental, disability, identify theft, legal services, life, company sponsored medical, pet services, and vision, along with a lucrative 401K company match and paid time off. A few important responsibilities: · Supervises, coordinates and participates in activities of the culinary team and other kitchen personnel · With the Executive Chef’s guidance, oversees restaurant operations and catering event preparation and execution. · Recognized as the technical expert, teacher and trainer for this operation and the culinary team · Coordinates food purchasing with the Executive Chef, establishes food cost controls and offers solutions · Ensures quality, consistency and creativity are at the highest level while maximizing the operations personnel and resources · Innovative and creative culinary talent Technical requirements include: · Creative and innovative culinary skill while meeting financial goals · A teacher of the importance of consistency in preparation and presentation · Thorough knowledge of safe food handling and preparation techniques · Instill safety and sanitation habits in all associates · Current and cutting edge on new products, presentations, and technical execution · Strong inventory and cost control with an understanding of finding solutions · 8 years of culinary experience with no less than 3 years managerial role at a high-quality operation Leadership requirements include: · Proven leadership to associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation · Communicates goals and expectations and inspires associates to achieve goals and advance their careers · Build positivity, morale and spirit · Demonstrate ability to lead by example · Participative management style, and lead by example · Instill a guest service attitude in the culinary team Managerial and Business skills include: · Clear and concise written and verbal skills. · Heavy client interaction required · Excellent organizational and time management skills · Basic knowledge of Microsoft Word, Excel, Google Drive and E-mail · ServSafe Certification a plus, or Manager’s Food Handler’s Certification required Culinaire is a drug free environment, EOE and E-Verify Employer. Job Type: Full-time Pay: From $70,000.00 per year Benefits: • 401(k) matching • Dental insurance • Health insurance • Vision insurance Work Location: In person