Sous Chef

About the Company

Excellence is coming to Lake Zurich at LAGO, the creation and vision of Fabio Viviani. With an emphasis on steak and fine libation, you will experience Italian tradition with an innovative twist in a sophisticated yet relaxed neighborhood atmosphere.

Responsibilities

• Provide quality, genuine hospitality in a timely manner
• Ensure food and products are consistently prepared according to recipes, portioning, and cooking standards
• Oversee training of new kitchen employees and provide orientation on company policies
• Maintain equipment cleanliness and follow preventative maintenance programs
• Establish portion sizes and prepare standard recipe cards for new menu items
• Manage product ordering, receiving, and inventory according to specifications
• Control food costs through proper requisition, storage, and waste control procedures
• Provide leadership to kitchen staff during service
• Adhere to all company safety and sanitation policies

Requirements

• Minimum of 5 years of experience in progressive kitchen positions including leadership
• Passion for food and ensuring an excellent dining experience
• Ability to give direction to team members regarding recipes, technique, and safety
• Strong communication skills with managers, kitchen staff, and guests
• Physical ability to reach, bend, stoop, and frequently lift up to 50+ pounds
• Ability to work in a standing position for long periods of time