Sous Chef - La Serre
$75,000–$85,000 year
On-site · Chicago, Illinois, United States
Chicago, Illinois, United StatesOn-siteFull Time$75,000–$85,000 yearMid LevelLicense Or CertificationUnknown
Type
Full Time
Level
Mid Level
Education
License Or Certification
Company size
Unknown
Job Summary
Sous Chef responsible for providing leadership to the kitchen team, expediting orders to ensure quality and presentation, supporting Executive Chef in menu and recipe development, and overseeing daily kitchen operations. Collaborates with General Manager and Executive Chef to drive business growth, manage costs, train and supervise staff, maintain hygiene and safety standards, and ensure consistent quality across menu items.
Required Qualifications
- Certified in SERVsafe (or equivalent)
- Minimum 2 years of high-volume kitchen management experience (up to 4 years preferred)
- Proven ability to lead, train, and develop kitchen staff
- Ability to monitor sanitation, safety, and health standards per local regulations
- Strong budgeting and cost-control skills; ability to manage labor and product costs
- Proficiency with POS systems and basic math; ability to operate under stress
- Flexibility to work various shifts, including weekends and holidays
- Ability to lift up to 40 pounds and stand for extended periods
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