Full-Service Sous Chef - Tastings in Chicago, Illinois at Paramount Events

Paramount Events is looking for an experienced and driven culinary professional to join our kitchen leadership team. The ideal candidate will bring a strong background in fine dining and high-volume food production, a passion for exceptional hospitality, and the ability to lead by example in a fast-paced environment. This role requires strong culinary expertise, effective team leadership, and a commitment to maintaining the highest standards of food quality, safety, and execution for both daily operations and special events.

KEY RESPONSIBILITIES:

• Work with PE Executive Chef and/or Full-Service Chef de Cuisine in all aspects of tastings, including ordering, staffing, menu development, and/or logistics
• Review tasting paperwork to ensure proper verbiage, allergens, flow and details are accurate
• Meet with PE Executive Chef, Chef de Cuisine, and/or Sales Team to communicate any changes, omissions, or other points of concern
• Work with Chef de Cuisine to streamline prep, ensuring that items are made efficiently and accurately
• Work with other PE chefs to re-purpose items from tastings, also review daily inventory to ensure items are being used in appropriate order
• Throughout the day, check the Event/Tastings Board to review changes to food, beverages, organization and/or logistics.
• In absence of Chef de Cuisine, work with other Sous Chefs in building/printing/emailing prep lists, as well as ensuring items are ordered for production
• Breakdown returning caves, work with other TPG Chefs to re-purpose items as needed. Rotate caves, speed racks, etc. regularly for cleaning, maintain tidy personal and shared workspaces
• Assist in menu development including conceptualizing, testing, and writing recipes
• Attend daily/weekly meetings as assigned, communicate with department regarding changes in orders/production levels
• Uphold sanitation and food safety standards, maintaining clean and tidy work areas
• Address deep cleaning tasks as needed, discuss with fellow managers and utility team
• Work with other TPG Chefs in upholding and/or continued development of systems to enhance efficiency
• Ensure all food safety measures are being followed: proper cooling and storage of prepared foods, proper handling of all “Ready to Eat” foods, proper thawing, and heating methods.
• Ensure all opening/closing duties are being met correctly and consistently.
• Ensure all kitchen equipment is being handled properly when in use and stored properly when not in use, note when equipment/items are not functioning
• Enforce Uniform standards of culinary staff and follow management uniform standards.
• Participate in end of month inventory, as assigned

ADDITIONAL RESPONSIBILITIES:

• Work off-premise events, as needed and assigned by management
• Assist in other areas of TPG, as needed and assigned by management
• Assist warehouse team with loading food onto trucks, as requested

BENEFITS:

• Daily lunch provided
• Free parking
• Vacation and sick days
• Health, Vision, Dental insurance
• 401(k) plan eligible after 1 year
• Snack and beverage bar

• City of Chicago Food Managers Certificate, ServSafe Manager’s Certification and Allergens Certification
• Minimum 1 year experience in fine-dining restaurant, with exposure to a la carte, tasting and private dining menus
• 5 years of experience in commercial kitchens, with exposure to high volume production
• Strong knowledge of various cooking methods and culinary techniques
• Familiarity with various kitchen equipment, including large skillets, combination ovens, and steam kettles
• Leadership skills with the ability to manage and motivate a team
• Flexibility to work various shifts, including weekends and holidays as needed
• Excellent time management and resource allocation abilities