Sous Chef

HAS YOUR CAREER HIT ROCK BOTTOM YET? IF NOT, IT SHOULD!!! WE HAVE CAREER OPPORTUNITIES IN EACH OF OUR 4 UNIQUE CONCEPTS THAT COMPRISE OUR NATIONWIDE BREWERY RESTAURANT DIVISION. We are now interviewing for SOUS CHEF positionS at our CHICAGO AREA ROCK BOTTOMS.  APPLY for this position at www.rockbottom.com________________________________________________________________  We are among the largest & oldest Nationwide Brewery Restaurant Concept in the country, operating under the names of Walnut Brewery, Rock Bottom Brewery, ChopHouse Restaurant and Brewery & Sing Sing. Fresh, handcrafted beers and a diverse menu are the cornerstones of Rock Bottom Restaurants & Brewery. The restaurants offer a warm, casual, inviting dining experience, with an intense focus on environment, quality and service. Our Rock Botttom restaurants span from the West to the East Coast, so we are always on the lookout for qualified, high energy management candidates who are interested in furthering their career. _________________________________________________________________ POSITION:  SOUS CHEFPURPOSE:  Prepares food to order according to recipe, procedures, quality and speed levels.  Supervises kitchen personnel under the direction of the Chef.  In the absence of the Chef is responsible for supervision of all kitchen personnel. ESSENTIAL DUTIES: • Exhibit working knowledge of food cost, best practices (line checks), and purchasing, i.e. produce, seafood, etc.  • Supervise kitchen personnel under the direction of the chef. • Ensure food items are prepared according to our standards of quality, consistency and time lines. • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. • Meet all health department standards for safe food handling. • Operate equipment safely determined by position and OSHA regulations. • Purchase various food products as par levels dictate. • Maintain food storage, receiving, rotating & stocking as par levels dictate. • Exhibit working knowledge of scheduling & all basic TMX functions. • Complete work schedules.OTHER DUTIES: • Understand SLII, One-Minute Management and R.I.S.E in order to effectively communicate performance reviews. • Able to work closely and communicate with outside vendors and HOH & FOH, in constant high pace doing a variety of "time restraint" tasks. • Other duties as assigned by management.JOB QUALIFICATIONS: EXPERIENCE: 1) Minimum of 2 years in Sous Chef position in high volume, full service restaurant. 2) Understanding of high volume operations.   KNOWLEDGE, SKILLS, AND ABILITY: 1) Ability to be self-starter.  2) Strong interpersonal skills.  3) Strong organizational skills. PHYSICAL REQUIREMENTS:  100 %  Stand or walk.  80%  Interact verbally with other line position.  75%  Work at Approx. 36" table/stove and reach in approx. 36”.  75%  Reach (6” to overhead) bend, stoop and wipe.  60%  Perform job at continuous high pace, under pressure, while maintaining quality & speed standards. 50%  Lift and carry sacks, boxes, product up to 50 pounds from floor to above waist level, approx. 20 feet and sometimes involving stairs  EDUCATION:  Degree preferred. _________________________________________________________________We offer an extensive training program for all management hires, full benefits package that is comparable to industry standard, relocation opportunities and a quality of life focus. If you'd like further information, check us out on the web... www.rockbottom.com!