PM Delivery Sous Chef

Description

Department: Culinary

FLSA: Exempt

Status: Full Time

Reports to: Sous Chef – Kitchen Operations

Customary Days: Sunday - Saturday

Customary Hours: 11:00 am to 7:00 pm - Varies to include holidays, and extended hours as business requires.

Position Summary:

The PM (night shift) Delivery Sous Chef supports Kitchen Operations Sous Chef in overseeing daily PM night shift floor operations and supervising production to ensure consistent food quality, operational efficiency, and adherence to Blue Plate culinary standards. This role manages key production areas including hot prep, cold prep, expo, utility teams, and prep operations.

Essential Functions:

PM Night Shift Kitchen Production Oversight

• •Oversee pm night shift kitchen production across hot prep, cold prep, prep, expo, and utility teams.
• •Work directly with department team leaders to ensure prep lists are executed accurately and production timelines are met.
• •Monitor food production across all departments to ensure quality, consistency, and Blue Plate presentation standards.
• •Conduct regular tastings and quality checks to maintain culinary excellence.
• •Manage pm night shift kitchen workflow to ensure operational efficiency across all production areas.
• •Coordinate closely with the other Sous Chefs and culinary leadership to ensure production alignment.

PM Night Shift Kitchen Operations & Leadership

• •Assist the Kitchen Operations Sous Chef in overseeing pm night shift kitchen operations, including the selection, training, scheduling, and supervision of pm night shift team members.
• •Serve as a coach and mentor to pm night shift culinary team members by setting clear expectations, providing ongoing feedback, conducting performance reviews, and supporting corrective action when necessary.
• •Establish and enforce proper portion sizes and controls to manage food costs and reduce waste.
• •Create and maintain standard operating photos, recipes, and preparation descriptions for all culinary team members.
• •Attend events in the field, as requested, to ensure culinary standards and guest expectations are met.

PM Night Shift Food Safety, Sanitation & Equipment

• •Ensure all pm night shift culinary staff are trained on and comply with proper sanitation, food safety, and handling procedures.
• •Monitor uniform and hygiene compliance in accordance with Back of the House Dress Code and food safety standards.
• •Ensure cleaning and maintenance of all kitchen equipment aligns with Blue Plate sanitation and safety guidelines.
• •Implement and enforce all policies and practices outlined in the Blue Plate Safety Policy.
• •Recommend equipment purchases and oversee equipment repairs, ensuring timely and safe resolution.
• •Assist with placing food and cleaning supply orders using approved vendors, order guides, and purchase orders as required.

Business Development & Menu Innovation

• •Participate, as requested, in culinary-related business development initiatives including visioning, RFP support, menu development, costing, and client presentations.
• •Assist the Executive Chef in presenting new menu items and culinary updates to Sales, Culinary, and other departments and clients on an ongoing basis.

Tastings & Events Execution

• •Actively participate in client tastings, making appearances as requested.
• •Review event orders with Event Chefs to ensure clear understanding of preparation methods, presentation, and execution expectations.
• •Participate in bi-weekly production meetings with Sales and Operations to confirm event details and ensure alignment.
• •As needed, work in the field as an Event Chef, following Event Chef guidelines to deliver exceptional guest experiences.

General Responsibilities

• •Act as a collaborative team player and perform other duties as assigned by the Executive Chef or operations leadership team.
• •Report to work in proper uniform in accordance with the Back of the House Dress Code Policy.

Requirements

Education and Experience: The requirements listed below are representative of the knowledge, skill, and/or ability required.

• •Culinary Arts degree or advance culinary arts certification is preferred
• •6 years of successful experience within the hospitality industry, preferably with catering or hotel food service.
• •Completion of City of Chicago Department of Public Health Certified Food Service Manager certification preferred, or ability to complete the certification within 90 days after date of hire.

Essential Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA):

• •Ability to demonstrate strong affinity for Blue Plate’s mission: Our mission is to “care more” for others through food and service experiences that turn our partner’s vision into reality
• •Impeccable service standards and attention to detail.
• •Excellent verbal and written communication skills with the ability to prepare and deliver clear, concise reports and presentations that are understandable by the target audience
• •Ability to manage confidential information and maintain its integrity
• •Ability to effectively solve problems and make decisions in a fast paced, high pressure environment.
• •Ability to work effectively across all functional departments and foster a cooperative work environment
• •Results oriented, with focus on continuous improvement
• •Flexible and able to multi-task; can work within a fast-moving environment, while also driving toward clarity and solutions
• •Demonstrated resourcefulness in setting priorities and guiding investment in people and systems
• •Proven leadership with the ability to inspire others to work toward a common goal and reach their potential
• •Proven ability to handle multiple priorities simultaneously, data analysis, setting and meeting organizational goals, and time management

Language Skills

Ability to read, write and speak English proficiently. Bilingual skills preferred.

Physical Demands: The physical demands describe here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA):

• •While performing the duties of this job, the employee is regularly required to talk, hear, taste and smell.
• •The employee frequently is required to stand, walk, sit, use hands to feel; reach with hand and arms, and stoop, kneel or crouch for 6 to 8 hours at a time.
• •Regularly required to lift and/or move up to 60 lbs.
• •Specific vision requirements include the ability to see at close range, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Blue Plate is committed to providing reasonable accommodations to qualified individuals with disabilities in accordance with the American with Disabilities Act (ADA):

• •May work in extreme heat and cold (non-weather and weather).
• •May work in wet conditions (non-weather and weather).
• •Noise level is low to moderate.
• •May work near toxic/caustic chemical and with fumes or airborne particles.
• •Will work near moving or mechanical parts.

Compensation and Benefits

Salary Range: $70,000 –$80,000, depending on experience and qualifications.

Benefits Overview

At Blue Plate Catering, we live our core value: We Care More by offering a comprehensive benefits package that reflects our commitment to supporting our team’s well-being and growth. Benefits include medic