Sous Chef
On-siteChicago, Illinois, United States
Job Summary
Oversee daily kitchen operations by managing food production, ensuring consistent quality and presentation, and adhering to health and safety regulations. Supervise line cooks and kitchen staff through hiring, training, performance management, and schedule preparation while controlling labor and food costs. Expedite meal periods for ala carte dining, employee meals, and private rooms, and assist in menu development for special requests. Manage inventory, procurement, and sanitation compliance, and address guest complaints professionally. Work flexible hours including weekends and holidays to support club operations across 130+ locations.
Required Qualifications
- A high school diploma or equivalent
- A minimum of 2 years of experience as a Sous Chef or in a similar culinary role
- Valid Health and Sanitation certification, ServeSafe
- Must be able to stand, walk, and perform physical activities for extended periods
- Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases
- Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required
- Able to lift, carry, push, and pull up to 100 lbs. occasionally
- Effective communication skills, including talking and hearing, with sufficient visual acuity
- Must be able to attend daily briefings
- Must be available for weekends and/or holidays
Desired Qualifications
- Strong communication skills with the ability to follow instructions effectively
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