Sous Chef - Lyra
$65,000–$75,000 year
On-siteChicago, Illinois, United States
Job Summary
Manage all kitchen operations to meet and exceed Executive Chef expectations while supervising Line Cooks and the Dish Team. Conduct pre-shift line checks, shift cook meetings, and daily product orders to maintain quality standards and inventory levels. Assist in creating menus, developing recipes, and optimizing labor and product costs. Coordinate with the General Manager and Executive Chef to drive business growth, manage staffing, and ensure compliance with health and safety guidelines. Perform daily inventory walks, handle special orders, and train key employees for advancement. Work flexible shifts including days, nights, weekends, and holidays.
Required Qualifications
- Holds a current SERVsafe (or equivalent) certification
- Minimum 2 years high-volume Kitchen Management experience
- Proven experience creating a safe work environment incorporating teamwork and professional development
- Ability to efficiently identify issues and problem solve
- Commitment to quality, accuracy, timeliness, and results
- The ability to handle stress in a productive way as well as the ability to delegate while maintaining control
- Proficient computer skills, basic math skills, and ability to operate a point-of-sale system
- Flexibility to work a variety of shifts, including days, nights, weekends, and holidays
- Ability to move, bend, lift, carry, push, and place objects weighing up to 40 pounds without assistance
- Stand or Walk for an extended period or for an entire work shift
- Complete tasks that require repetitive motion
- Wear a hair restraint while on duty
- Wash hands regularly, according to guidelines
- Safely and efficiently use knives and other tools, utensils, and equipment necessary to complete preparation of menu items
Desired Qualifications
- up to 4 years preferred
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