• Performance Sous Chef

    Job Type Full Time
    Job ID
    2019-11856
    Job Location(s)
    US-IL-Chicago
    Job Post Information* : External Company URL
    www.teamexos.com
  • Overview

    EXOS helps people perform at a high level so they can achieve what matters most to them. Since our founding in 1999, we’ve become a leader in proactive health and performance, trusted by more than 150 clients, including corporations, academic institutions, health systems, sports organizations, the U.S. military, community centers, and residential communities. With award-winning facilities and spaces, technology, equipment, and services, EXOS connects people to the solutions they need and provides individualized plans based on time-tested fundamentals and research in order to help people take control of their health and performance.

     

    EXOS has been leading the way in workplace wellness for over two decades, creating evidence-based employee wellness programs for global companies across a number of industries. Our employer solutions come to life through a combination of wellness services, technology, fitness facilities, and performance staff, and are always within reach — online, via mobile apps, and through in-person coaching. Company leaders, including many from fortune 500 companies, trust our solutions and services to improve the health and happiness of their workforce, as well as their return on investment.

    Responsibilities

    EXOS Mission: 

    To provide the finest performance methods, specialists and facilities seamlessly integrated to efficiently and ethically enhance our athletes’ performance.

     

    We are looking for an open minded, Performance Sous Chef who is motivated, collaborative, entrepreneurial, professional, and passionate about helping others use food to fuel their bodies and redefining workplace culinary services.  The sous chef position is responsible for working with the executive chef to ensure that all food service operations are organized and executed with excellence.

     

     

    Day to Day Kitchen Operations:

    • Support all kitchen operation functions
    • Menu planning and recipe analysis
    • Create breakfast, lunch, dinner, and catering menus according to EXOS standards and methodology
    • Maintain and manage recipe database Provide food customized for each client needs based on EXOS Culinary Exchange Program.
    • Create systems coordinated with the Performance Nutrition team to ensure that meals meet required specs
    • Must be able to work catering events, nights, and weekends as needed by client request.
    • Purchase food and supplies from vendors approved by the company and monitor inventory
    • Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
    • Development and implementation of daily, weekly, monthly, quarterly “gold standard” food safety and sanitation protocols
    • Manage and evolve systems around pricing, operations, ordering, waste reduction, etc.
    • Maintain equipment, including refrigerators, stoves, ice machines, dish washer, etc..
    • Perform other duties as directed by the Executive Chef
    • Reports to Executive Performance Chef

     

    SUPERVISORY RESPONSIBILITIES:

    • Supervise, support and develop the Culinary staff in the execution of their job responsibilities based on the EXOS Nutrition & Culinary Principles
    • Training of all staff in daily kitchen duties, food safety/sanitation practices, all small/large equipment, and customer service and satisfaction
    • Continually train employees in cooking methods, presentation techniques, portion control, and retention of nutrients
    • Oversee and effectively manage employees
    • Instruct employees in the EXOS culinary and nutrition principals.

     

     OTHER DUTIES AND RESPONSIBILITIES:

    • Represent the business with the highest level of professionalism and energy
    • Maintain required records including food production, and inventory
    • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
    • Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
    • Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior.
    • Provides training and professional development opportunities for all kitchen staff.
    • Run the kitchen in the absence of the Executive Chef
    • Will complete assigned projects in a timely manner
    • Will be part of a “Teaching Kitchen” by working with interns and interacting with others
    • Will be knowledgeable of food sensitivities and allergies
    • Will keep current with food trends, new products and emerging cuisines
    • Will be responsible for the cleanliness and organization of the kitchen
    • Will be ServSafe Food Manager certified and obtain any other certification as deemed necessary by the state, city or county
    • Will assist in ordering, receiving and storing of food and supplies
    • Will incorporate as much as possible, clean, organic, local, sustainable and seasonal foods from local vendors

    Qualifications

    Required Qualifications:

    • ServSafe Food Manager Certification
    • Minimum 5 years’ experience restaurant and hospitality
    • Ability to work calmly and effectively under pressure in an open kitchen environment
    • Ability to work in a team environment
    • Commitment to quality service

     

    Preferred Qualifications:

    • Culinary Degree: Bachelors, Associates, or Certificate
    • Culinary Nutrition degree and background preferred
    • Understanding of basic dietary exchange system based on (carbohydrates, protein, and fats)
    • Documented history of cost control
    • Familiarity and experience with ESHA Food Processor
    • Front of the house experience as GM or Floor Manager

     

    Skills/Abilities

    • Excellent customer service a must
    • Strong knowledge of local, state and federal food sanitation regulations a must
    • Comfortable providing direction and supervision to kitchen staff
    • Self-motivation and ability to work independently
    • Excellent leadership, time management, organizational, and communication skills
    • Strong administrative skills
    • Outstanding building and employee coaching and development skills
    • Ability to complete nutrient analysis on all menu items
    • Competence in Microsoft office, POS systems
    • Strong understanding and implementation of food service quality and safety procedures
    • Compliance with Health Insurance Portability and Accountability Act of 1996 (HIPAA)

    We are an equal opportunity employer

    EXOS is proud to be an affirmative action / equal opportunity employer. All qualified applicants will receive consideration without regard to race, creed, gender, marital status, sexual orientation, citizenship status, color, religion, national origin, age, disability, veteran status, or any other status protected under local, state, or federal laws. EXOS provides reasonable accommodation to employees and applicants for employment who have disabilities. You may request reasonable accommodation, in writing, by reaching out to our HR department at  : 

     

    Attention : EXOS Human Resources, Accommodations

    2629 E. Rose Garden Ln. 

    Phoenix, AZ 85050

     

    Learn more here:

     

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