This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Applicants to this position must reside within a 90 mile radius of the property.
Blue Plate Catering, Chicago's premier off-premise caterer, seeks a PM Sous Chef. Working with an array of partners and resources throughout the city, we provide boutique-style catering services to corporate, nonprofit, social and cultural institutions. Blue Plate has earned national recognition for high standards of service, creativity and exemplary cuisine, and we take pride in being one of the top hospitality companies in Chicago.
Our team operates out of a state-of-the-art facility on Chicago's near West Side, feeding and serving the city in some of Chicago's most historic and famous venues. Visit us on Facebook: https://www.facebook.com/BluePlateChicago or our website: http://www.blueplatechicago.com/
Bring your creativity and join our innovative culinary team! Please read below for an outline of the type of professional we are looking for.
At least five years of off-premise catering experience.
Strong management and communications skills. Must be able to clearly communicate with Sales, Service, and Warehouse departments. Must have working knowledge of current technology and computer programs.
Possess current City of Chicago Foodservice Manager's license, or ability to complete classes to receive this license. TASKS:
Work closely with hot line and Garde Manger lead employees in overseeing daily food production to ensure proper presentation, quality, established portion sizes, and timely dispatch of food for events and deliveries.
Conduct daily checks of kitchen departments to ensure cleanliness, proper sanitation, and safety practices.
Actively participate in client tastings. Speak directly with clients as needed.
Assist Chef in responding to menu requests in a timely manner. Must have the ability to research trends and think creatively.
Participate in monthly inventory.
Supervise off-premise events as needed.
Assist in hiring, training, supervising, and evaluating kitchen personnel.
Attend twice-weekly production meetings to confirm event details with sales and operations staff.
Participate in quarterly new menu rollouts for sales team and culinary staff.
Today, our 500 plus team operates out of a state-of-the-art facility on Chicago's near West Side, feeding and serving the city in some of Chicago?s most historic and famous venues.
As we continue to grow, Blue Plate?s distinct Chicago personality will always pervade, continuing the close-knit boutique feel to our ever expanding, ever evolving operation.