Sous Chef- Chicago
$65,000–$65,000 year
On-site · Chicago, Illinois, United States
Job Summary
Responsible for regularly managing and directing the work of BOH team members, including hiring, scheduling, coaching, training, disciplinary actions, performance reviews, and ensuring adherence to policies; oversees inventory, variances, and ordering; manages food and labor costs, and represents the company in guest relations and management communications; assigns and reviews work, determines staffing levels, and ensures proper operation of systems (POS, HRIS, Scheduling, Inventory and Labor Management); requires leadership, decision-making, and customer-service excellence, with duties extending in the sous chef role when the head chef is absent; culinary degree or certificate preferred with high school diploma required; 50-55 hour work weeks; E-Verify and US hire requirements.
Required Qualifications
- Culinary degree or certificate preferred; high school diploma required
- Minimum 3 years of kitchen leadership experience in a high-volume restaurant environment
- ServSafe Food Certification required
- E-Verify participation for new hires
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