Chef de Cuisine

One Off Hospitality is expanding and we are thrilled to announce that we are looking for a CDC! If you know you match One Off's excellence in performance and ongoing pursuit of excellence in culinary, please apply with a cover letter and your resume. **PLEASE NOTE: THIS IS FOR FUTURE OPPORTUNITIES** For almost 30 years, One Off Hospitality has developed and operated some of Chicago's most beloved places to eat and drink. More importantly, we're a group of people - chefs, hospitality veterans, managers and creators - who believe in the power of treating our guests like family and our restaurants like home. TITLE: CHEF DE CUISINE REPORTS TO: CREATIVE CULINARY DIRECTOR, EXECUTIVE CHEF FLSA: EXEMPT TYPE: FULL-TIME POSITION SUMMARY: The Chef de Cuisine is in charge of all functional and operational aspects in the back of house. The CDC directs and oversees all activities in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.  Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Maintains a cheerful, courteous disposition and a neat, clean and professional image Coordinates directly with Executive Chef or Director of Culinary Operations regarding menu creation Manages BOH payroll edits and ensures all is correct by payroll processing time Constantly communicates with purveyors regarding shifts in pricing and applies this knowledge to the menu planning process to ensure food cost goals are met Ensures that the prep and execution of menu is seamless Must be the restaurant's lead food safety expert (ensuring that the facilities are meeting the requirements of Chicago's Health Department) Communicates directly with the General Manager, FOH and BOH management teams to ensure operational needs are met, staff food knowledge is complete and restaurant facilities are maintained With the aid of the BOH management team, represents the kitchen at all pre-service meetings Communicates specials, dietary concerns, pricing and procedure to FOH staff members Resolves complaints from guests in a polite, friendly manner always making sure we follow up with them when needed Helps with duties of other employees (i.e. line cooks, prep cooks, dishwashers, etc.) when necessary because of an unexpected absence or extra volume (may also have to work the line in slower seasons or off peak times) Has a strong understanding of company background, core values and philosophy Responsible for BOH schedule; ensures the BOH is properly staffed and communicate any staffing issues to People Services Handles all BOH staff responsibilities in partnership with People Services (includes: training and development, employee relations, disciplinary action, documentation, terminations, etc.) Maintains composure under pressure Effectively communicates with General Manager and other leadership (promptly and fully informs of all problems or unusual matters of significance) Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish Minimum Qualifications (Education, Experience, Skills) Culinary school or equivalent work experience  Minimum 5 years of BOH management experience ServSafe Certification required  Ability to handle stress under pressure Willingness to maintain a clean, healthy, and safe working environment Ability to coordinate multiple activities with attention to detail Ability to work independently, with minimal supervision Physical Demands and Work Environment Ability to be flexible with job demands and open minded when being asked to complete tasks Ability to operate and use all equipment necessary to run the restaurant Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds Ability to work varied hours/days as business dictates Ability to stand for up to 8-10 hours a day  One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Created: 2025-03-04