Chef de Cuisine
$70,000–$70,000 year
On-siteChicago, Illinois, United States
Job Summary
Lead the opening shift process, manage food orders and inventory, oversee inspections, and direct back-of-house operations including food prep, cooking, and staff supervision. Track and control food costs, create daily prep lists with management, assign production duties, and maintain recipe books. Perform regular line checks to ensure menu quality, communicate production needs between front and back of house, and interview, hire, train, and develop all kitchen employees. Work a variety of days and shifts including early mornings, late nights, weekends, and potential overnight travel. Requires 4+ years of Chef de Cuisine experience in a full-service restaurant with strong knowledge of sushi preparation and Japanese culinary techniques.
Required Qualifications
- 2 years of Chef experience
- 4+ years of Chef de Cuisine experience in a full-service restaurant
- Strong knowledge of sushi preparation, fish butchery, and Japanese culinary techniques
- Ability to lead and develop teams
- Skilled in managing BOH systems
- Must be able to lift up to 10 pounds
- Must be able to frequently move and/or lift up to 25 pounds
- Must be able to occasionally move and/or lift up to 50 pounds
- Must be available to work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
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