Boka Restaurant Group  is  looking for a full-time Pastry Sous Chef to overlook both BOKA and Alla Vita.

Who we are:  

BOKA is  a  Chicago institution   with   20 years of  history , 12 years of Michelin Star s, and  n umerou s   James Beard Awards .   We offer a seasonally driven tasting menu   as well as an a la carte menu ; both  with   expertly executed preparations, delivering a graceful, yet unpretentious experience and a genuinely excellent meal . 

Serving a casual, family-style menu, Alla Vita is a place to gather and enjoy comfortable Italian cuisine. Alla Vita means “to life” in Italian which recognizes overcoming life's challenges and creating a space for shared meals and memorable experiences. Executive Chef Lee Wolen shares his passion for fresh, delicious Italian food made simply with the best ingredients.


Who we’re looking for:  

We are interested in people who have a drive to hustle and get better every day ; people who are dedicated to their craft and open to absorbing and sharing information with like-minded individuals.   A collaborator  to work  in   tandem  with  when developing our seasonal menus .     


Requirements of a BOKA and Alla Vita Pastry Sous Chef:

• 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 pastry chef 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     

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, life insurance, wellness benefits, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 20+ establishments !      

Qualifications:  

• 2-3  years' experience   in a Sous Chef role ,   preferably   in   fine dining   
• Patient and empathetic toward others    
• Practices  high standards   of cleanliness    
• Strong leadership skills    
• Highly organized    

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 environments  

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 !