Sous Chef

At Abbott, you can do work that matters, grow, and learn, care for yourself and family, be your true self, and live a full life. You’ll also have access to:

• Career development with an international company where you can grow the career you dream of
• Free medical coverage for employees* via the Health Investment Plan (HIP) PPO
• An excellent retirement savings plan with a high employer contribution
• Tuition reimbursement, the Freedom 2 Save student debt program, and FreeU education benefit - an affordable and convenient path to getting a bachelor’s degree.
• A company recognized as a great place to work in dozens of countries around the world and named one of the most admired companies in the world by Fortune.
• A company that is recognized as one of the best big companies to work for as well as the best place to work for diversity, working mothers, female executives, and scientists.

The Opportunity

This position works out of our Corporate Headquarters in Abbot Park, IL location in the General Engineering Services division.

Are you tired of working nights, weekends, and holidays? Your main work schedule will be structured around a M-F, 5:30am-2:00pm start and stop times, with occasional opportunities for weekend work as business dictates. If you are interested in working with a group of talented and driven individuals in a team environment, this is the place for you!

This position supports all phases of culinary operations for Abbott’s food service division and obeys all guidelines, health department regulations, and Abbott’s company policies. As a Sous Chef, you are responsible for contributing to the overall success of the corporate dining service program for the global headquarters of Abbott Laboratories. Functions include taking direction from the AP6D senior chef & sr. sous chef and food service management. Daily exposure to hands on creation of menu items, product ordering & maintaining appropriate inventory par levels. Following safety & sanitation protocols, serving Abbott’s employees and their guests with exceptional customer service, effectively achieves waste minimization and improves efficiencies throughout the operation.

Requirements:

• Maintain and utilize PPE/safety equipment provided
• Use of knives, and machinery which contain sharp objects
• Standing and walking for long periods of time during the majority of your shift
• Move safely throughout all areas of the BOH and FOH spaces
• Work in space with variable noise levels, ventilation, smoke, and extreme temperatures
• Have basic English reading and writing skills
• Be able to multi-task effectively
• Frequently reach, feel, bend, stoop and carry
• Physical ability to lift and carry up to 50lbs
• Must be able to work in both warm and cool environments, indoors and outdoors

Essential Duties and Responsibilities:

• Knowledge of large-volume cooking & batch preparation processes
• Assist in coordinating and participating in the preparation and cooking of various menu items
• Assist with planning, creating daily menus, and updating standardized recipe books
• Aid with managing costs and controlling expenditures
• Ability to follow and write standardized recipes in a large-volume format
• Basic knowledge of Microsoft Excel, Word, Outlook, and online vendor ordering portals
• Ensure food products, and presentation are of the highest quality, and are prepared to serve in a timely manner
• Assure adherence to all standards, preparation, recipes, and presentation in conjunction with recipe specifications
• Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
• Demonstrate the ability to be adaptable, friendly and willing to collaborate effectively with the team

Required Qualifications:

• Education Level: High School diploma or GED
• 4 years of related culinary experience
• Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations
• Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation

Preferred Qualifications:

• ServSafe or Department of Health Manager Certification are preferred
• ServSafe Allergan Awareness Certification is preferred
• Associate degree in culinary arts is preferred