Sous Chef
$55,000–$55,000 year
On-siteChicago, Illinois, United States
Job Summary
Run back-of-house shifts ensuring efficient food prep, cooking, and inventory levels while supervising kitchen, dish, and all BOH teams. Lead pre-shift meetings, conduct line and cooler checks, and perform regular menu quality inspections. Partner with management to review recipe books, purchase supplies, and control food costs. Communicate production timing and special requests between front-of-house and back-of-house. Interview, hire, onboard, train, and supervise all BOH employees. Model teamwork and resolve challenges with guests, vendors, and staff using tact and courtesy. Work varied shifts including early mornings, late nights, weekends, and occasional overnight travel. Move and lift up to 50 pounds frequently.
Required Qualifications
- 2-3 years of sous chef experience in a full-service restaurant
- Ability to lead and manage the kitchen staff
- Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed
- Must be able to move and 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
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