Fabio Viviani Hospitality Group

Curfew by Fabio Viviani is a full-service restaurant and craft bar dedicated to offering a bold and fresh perspective on classic Italian and American food, with a communal, neighborhood appeal.

Located in the heart of Chicago's Magnificent Mile, this is a unique opportunity to help build something new. This is a great environment to be creative, working alongside passionate, talented people.

It's time to help us build the next great experience for Chicago. If you want to join us, please reach out to set up a time to chat. We look forward to hearing from you

More about our leader, Fabio Viviani. Fabio was on two seasons of the television competition show Top Chef and won the title of “Fan Favorite.” When you meet him, you will understand why? His drive for excellence and true culinary talent makes him a celebrated and revered chef. He is a celebrity without the celebrity ego.


Position: Sous Chef

Duties:

  • Provide quality, and genuine, hospitality in a timely manner
  • Plan and direct food preparation and culinary activities
  • Ensure that guest’s feel important and welcome in the restaurant
  • Adheres to all company safety and sanitation policies and procedures
  • Other duties as assigned
  • Modify menus or create new ones that meet quality standards
  • Estimate food requirements; manage inventory, ordering and receiving
  • Strict discipline to meeting food and labor costs
  • Supervise kitchen staff's activities
  • Arrange for equipment purchases and repairs
  • Perform administrative duties
  • Responsible for mentoring and training of kitchen staff
  • Maintain a positive and professional approach with coworkers and customers
  • Commit to local sourcing and relationships with farmers and vendors
  • Maintain strong teamwork with GM and FOH
  • Works with the GM to grow the business, drive sales and manage expenses.
  • Adheres to all company safety and sanitation policies and procedures
  • Other duties as assigned

Requirements:

  • Passion for food and ensuring an excellent dining experience for all guests
  • Energetic and genuine positive attitude while interacting with team-members and all guests
  • A minimum of 5 years of Chef Management experience, with at least 2 years as an Executive Chef, in a full-service, structured dining establishment
  • Experience in opening a restaurant from scratch
  • Must be flexible with schedule and able to work different shifts and shifts with undefined end times
  • Be able to reach, bend, stoop and frequently lift up to 20 pounds.
  • Be able to work in a standing position for long periods of time (up to 9 hours).
  • Proven working experience with recruiting, training, coaching, promoting, and terminating.
  • Experience controlling, managing labor costs, analyzing labor data, and developing systems to manage labor based on scheduling and sales.
  • Ability to spot and resolve problems efficiently
  • Capable of delegating multiple tasks
  • Outstanding communication skills, both electronically and in person.
  • Keep up with cooking trends and best practices
  • A culinary degree is preferred
  • A proven record of successful food inventory control.
  • Exceptional critical thinking ability.
  • Experience with restaurant equipment troubleshooting, part ordering, service negotiation and preventive maintenance.
  • Experience planning events, catering, and preparing food at event.
  • Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety.
  • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
  • Ability to work under pressure and deal with stressful situations during busy periods.
  • Willing to learn, be flexible, and contribute to an evolving concept