Boka Restaurant Group’s premier catering division, Boka Catering Group, is currently seeking a fun and passionate Pastry Sous Chef!

Benefits & Perks: Health, Dental, and Voluntary Benefits Package (available after 90 days), employer-sponsored mental health and resource program, free membership to Chicago Athletic Clubs, 401(k) program, career mentorship and growth potential, and dining incentives across our 20+ establishments!

About Boka Restaurant Group: Boka Restaurant Group is a James Beard Award-winning group, anchored by partnerships with some of American’s greatest chefs. With a firm belief that genuine hospitality makes the world a more human place, we strive beyond convention to believe in and support each other, care for our communities, and work together to build the world we want to live in. View our restaurants here: https://www.bokagrp.com/

About Boka Catering Group: Lead by Michelin-starred chef Guiseppe Tentori, Boka Catering Group provides the ultimate catering experience for any event desiring premiere restaurant-quality service and cuisine in even the most demanding locations. From intimate in-home dinner parties to personalized weddings and extravagant corporate events, Boka Catering Group has fulfilled hundreds of culinary wishes for a myriad of events. Our team remains enthusiastic, creative, and inventive—continuing to pave the way for innovations in the catering industry.

Pastry Sous Chef's Responsibilities:

• Assisting in ordering all products based on par systems and inventory management. Overseeing all pastry ordering and inventory to ensure low food costs
• Assisting in the management including recruiting, hiring, scheduling, reviewing and terminating. Managing staff schedules and ensure cuts are being made whenever possible. Fill in for hourly employees when necessary to minimize labor costs.
• Maintaining open lines of communication with all management and upper management to address any issues or concerns as they arise. Participating in Manager meetings to address these issues
• Overseeing quality control of all pastry production and execution
• Creating new menu items upon guest requests and seasonally. Recording the recipes of these menu items for consistent replication
• Work with the CDC to R&D and implement new dishes and techniques that are appropriate to each concept
• Ensuring all health and safety standards are upheld by enforcing high sanitation standards
• Addressing kitchen-related problems and incidences in a timely and effective manner
• Daily maintenance of BOH systems
• Daily follow-through of BOH systems
• Completing and maintaining inventories with purchaser
• Knowledge and understanding of the Purchase and Loss Statement on a monthly basis
• Working off-site events, if necessary.
• Reports to the CDC

Qualifications:

• Experience in mass-volume production
• Management experience
• Patient and empathetic toward others
• Practices high standards of cleanliness
• Strong leadership skills
• Highly organized
• Efficient at multi-tasking

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

Physical Requirements:

• Lift and move up to 10 pounds; frequently lift and/or move up to 25 pounds; and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, and cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant which may include stairs, uneven, and/or slick surfaces
• Ability to bear exposure to hot and cold environment

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!